Au Poivre Peppercorn Sauce for steak can also be used for chicken or vegetables. An easy, creamy beef sauce spiked with peppercorns and Dijon mustard.
Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.
Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.
*You can use 1 cup beef broth or stock instead of bouillon and water.