Ingredients
- 1 tablespoon of whole green peppercorns
- 1 shallot
- 200 g of cooking cream
- 100 g of meat stock
- 40 g of brandy
- 30 g of butter
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the shallot in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 4 min/120°C/speed 1.
- Add the brandy and cook 2 min/Varoma/speed 1 without the measuring cup.
- Add the stock, cream, green peppercorns and salt.
- Set 8 min/90°C/speed 1 without the measuring cup to reduce.
- Check the texture and, if you want it smooth, blend 10 sec/speed 5.
Tips
- Lightly crush the green peppercorns to release their aroma.
- Flambe the brandy carefully outside the machine if you wish.
- Ideal over grilled tenderloin or entrecote.
Guide: Thermomix without Cookidoo
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