Beef Stew with Green Peppercorn Sauce

Saute de Boeuf aux Piments Verts is the Cordon Bleu Cookery School Recipe for Beef Stew with Green Peppercorn Sauce.

The Demi-glace Sauce is flavoured with minced shallots that are strained out to finish the sauce. Flaming the meat will burn up the excess fat and add flavour. The green peppercorns add nice heat to this tasty stew.

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Serves	4 - 5 servings
Inspiration	Cordon Bleu Cookery School

Ingredients

1 1/2 - 2 Lbs (600 - 800 gm) top sirloin
2 Tbsp butter
1 Tbsp brandy
2 Cups demi-glace sauce
5 Tbsp whipping cream
1 Small tin (71 ml) green peppercorns in brine

Demi-glace Sauce

1 shallot, minced (or 2 tbsp minced onion)
2 Tbsp butter
2 1/2 Tbsp all purpose flour
2 Cups unsalted beef broth
season with salt and pepper

Garnish

fresh chopped parsley

Directions

Demi-glace Sauce

Soften the shallot (or onion) in the butter.

Take off the heat and add the flour, stirring to combine. Return to the heat and cook to a russet brown.

Add the stock and season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes.

Strain the sauce to remove any bits and set aside.

Cut the meat into 2 inch squares.

Brown quickly in the hot butter.

Pour the brandy over the meat in the frying pan and then flame the meat. This will burn up the excess fat and develop a very fine flavour.

When the flames subside, pour in the demi-glace sauce. Cover and simmer gently until the meat is tender, about 45 minutes.

Adjust the seasoning and add the cream and drained green peppercorns. Reheat to the boiling point. Serve the meat with a drizzle of sauce and pass the remaining sauce in a gravy boat. This is nice when served with a green salad and rice.