Elevate your roast with a delectable Pepper Sauce infused with aromatic alcohol for an irresistibly flavorful finishing touch.

Ingredients:

• 2 tablespoons butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup brandy or cognac
• 1 tablespoon green peppercorns in brine, drained
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Saute Aromatics: In a saucepan over medium heat, melt the butter. Add the chopped shallots and minced garlic, sautéing until they turn translucent.
2. Deglaze with Brandy: Pour in the brandy or cognac, carefully flambe to burn off the alcohol (if desired), and allow it to simmer for a minute or two until the liquid reduces by half.
3. Add Broth and Peppercorns: Pour in the beef broth and add the green peppercorns. Simmer the mixture for 5-7 minutes, letting it reduce slightly.
4. Incorporate Cream: Lower the heat and stir in the heavy cream, allowing the sauce to thicken for another 5-7 minutes. Keep stirring occasionally.
5. Season and Serve: Taste the sauce and season with salt and pepper according to your preference. Once the desired consistency is reached, remove from heat.
6. Serve with Roast: Drizzle this zesty pepper sauce generously over your roast just before serving, allowing the flavors to enhance the dish.

This Pepper Sauce with a hint of brandy or cognac adds a delightful zing to your roast, creating a savory and indulgent accompaniment that complements the meat beautifully.