Whiskey Parmesan Peppercorn Steak Sauce
The House + Hive
A creamy sauce for steak that will have your guests begging for more.
sprigs fresh thyme
fresh coarsely ground black pepper
salt to taste
Melt butter in a small saucepan over medium heat. Add diced shallot and cook until tender, about 3 minutes.
Add chicken broth, whiskey, beef granules, thyme, black pepper. Bring mixture to a light boil. Reduce the heat to low and cook 8-10 minutes or until reduced by half. Carefully r
emove the thyme sprigs.
Stir in the heavy cream and bring to at a low boil. Stir often, and let it gently boil about 10-15 minutes. The sauce should be thicker than heavy cream.
Remove the sauce from the heat and whisk in grated Parmesan cheese until dissolved. Serve over steak.
Recipe adapted from www.simplysated.com