Peppercorn Sauce

This is a wonderful accompaniment to steak.

Ingredients:
1 tablespoon unsalted butter
1 1/2 tablespoons chopped shallots
2 tablespoons red, green, white and black peppercorns
1/2 cup Cognac or Brandy (bourbon works as well)
3 tablespoons undiluted veal/beef demi-glace
3/4 cup heavy cream

In saute pan, melt the butter over low heat.  Add the shallots and peppercorns and saute for 5 minutes, or until softened.  Add Congac and raise the heat to medium and cook until the Cognac is evaporated. Add 3/4 cup of water and the demi-glace.  Bring to boil and stir until the demi glace is dissolved. Add the cream and bring to simmer.  Cook for about 5 minutes or until thickened.  Season to taste with salt.

Makes about 2 cups