Green peppercorn sauce, or sauce au poivre vert in French, is the elegant bistro sauce that can turn a simple cut of meat into something memorable. It uses young, jarred or brined green peppercorns for a bright, fruity heat rather than the bite of dried black pepper, and it comes from a long tradition of French pan sauces where quick technique and good stock do the heavy lifting. This sauce is super easy to make since it is a reduction sauce, and is a must on your next steak!

• Butter – adds richness and helps sauté the shallots to build the base of the sauce, substitute with olive oil for a lighter option.
• Shallots – mild, slightly sweet onion flavor that creates depth without overpowering the sauce, substitute with finely minced onion or a mix of onion and garlic.
• Green peppercorns in brine – bring a bright, tangy heat and signature flavor to the sauce, much more delicate than black peppercorns. Substitute with crushed black peppercorns if desired.
• Brandy – deglazes the pan and adds warmth and complexity, balancing the richness of the cream. Substitute with cognac if needed.
• Heavy cream – Do not omit! Necessary for this sauce.
• Beef Stock – This is the stock used to cut the richness of the sauce. You can use chicken stock as a sub.