Elevate your roast with this flavorful Boozy Pepper Sauce, enhancing the dish with a touch of alcohol-infused richness.

Trick for the Sauce:

Incorporate a splash of cognac or brandy into your pepper sauce. After sautéing shallots and peppercorns in butter, deglaze the pan with a small amount of cognac or brandy. Allow the alcohol to simmer for a minute or two to evaporate most of it, leaving behind the essence and depth of flavor without the overpowering alcoholic taste. Continue preparing the sauce by adding beef broth and cream, reducing it to the desired consistency, resulting in a sophisticated and aromatic sauce to complement your roast perfectly.