GMA Recipe: Three-Peppercorn Sauce

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Three-Peppercorn Sauce
From former White House chef Walter Scheib
January 29, 2007

The perfect sauce for a steak, former White House chef Walter Scheib served it to President Bush on Inaugural Day over Filet of Beef.

Ingredients

1/2 tablespoon olive oil

1/3 cup diced carrot

1/3 cup diced Spanish onion

2 tablespoons thinly sliced leek, white part only

2 tablespoons chopped shallot

1/2 tablespoon chopped garlic

1 1/2 teaspoons crushed mixed peppercorns (black, green, and pink)

2 sprigs fresh thyme

1/2 bay leaf

2 tablespoons Cognac

2 tablespoons red wine

1 1/2 teaspoons balsamic vinegar

2 cups homemade or store-bought low-sodium beef or veal stock

Salt and freshly ground black pepper

Directions

1. Heat the oil in a small, heavy-bottomed saucepan over medium-high heat. Add the carrot, onion, leek, shallot, garlic, and peppercorns, and sauté until the vegetables are tender, 3 to 5 minutes. Stir in the thyme and bay leaf and cook for 30 seconds.

2. Add the Cognac and red wine. Bring to a boil and continue to boil until almost completely reduced, about 3 minutes.

3. Add the vinegar and stock, raise the heat to high, bring to a boil, then lower the heat and simmer until reduced by one third, about 30 minutes.

4. Strain the sauce through a fine-mesh strainer set over a bowl and discard the solids. Season to taste with salt and pepper and keep covered and warm.

Makes about 1 1/4 cups.

Recipe copyright chef Walter Scheib, 2007