Directions

1. Add your peppercorns to the mixing bowl and with the measuring cup inserted, pulverize the mix for 45 seconds / speed 10. Remove to a small bowl and reserve for later.

2. Peel your shallot and garlic, then add them to the mixing bowl. Chop the mix for 10 seconds / speed 6. Scrape down the sides of the mixing bowl.

3. Add your chopped peppercorns back to the mixing bowl along with the butter and sauté the mix with the measuring cup removed for 5 minutes. Scrape down the sides of the mixing bowl.

4. Add your beef stock and sauté with the measuring cup removed for 9 minutes. Scrape down the sides and stir the bottom of the bowl.

5. Add the cream and salt to the mixing bowl and thicken the sauce up for 9 minutes in sauté mode. Once done, check for the seasoning, then serve.

6. Enjoy your sauce!