Green Peppercorn Sauce

A while back, I introduced you to the nouvelle cuisine of my father-in-law and his famous Chicken Marsala.  I have cooked that one over and over by now, adapted it for Veal with a couple of my own touches, and eaten the original chez Chip numerous times.  But I have not, until now, had the opportunity to taste the just-as-famous but considerably more elusive Green Peppercorn Sauce.

And wow, did this ever live up to its reputation!  A blanket of thick, rich, slightly tangy sauce, draped over a perfectly cooked filet mignon – I drool just writing about it.  Chip allowed me to photograph his process last night, but made me swear that I would give the recipe full credit to Williams-Sonoma, who included it on the tag that came with his jar of beef demi-glace.  This recipe is also a great way to use up some more of the green peppercorns called for in my last post!

Green Peppercorn and Cognac Sauce, from Williams-Sonoma recipe developers and product marketers

2 tablespoons clarified butter
4 filet mignon, each 6 oz., 1 1/2 inches thick
1 shallot, minced
¼ cup cognac
⅓ cup heavy cream
⅓ cup beef demi-glace
1 tablespoon green peppercorns, well rinsed
3 tablespoons unsalted butter, room temp, cut into small pieces

In a large saute pan over medium heat, warm the clarified butter until nearly smoking. Place the filets in the pan and sear until nicely browned underneath, about 5 minutes. Turn the filets over and continue cooking until nicely browned on the other side, about 5 minutes more for medium-rare, or until done to your liking. Transfer the filets to a warmed platter, season lightly with salt and pepper, and cover loosely with aluminum foil.

Pour off all but 1 Tbs. fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until translucent, about 3 minutes. Off the heat, add the cognac. Return the pan to medium heat, bring to boil and cook until the cognac is almost evaporated, about 3 minutes. The cognac may ignite, but it will burn off. Add the demi-glace, cream and peppercorns and whisk to combine. Cook until the mixture is slightly thickened, 1 to 2 minutes. Add the butter and whisk until incorporated. Season with salt and pepper, and pass the sauce alongside the filets or pour over them just before serving. Serve immediately. Serves 4.