Whiskey Peppercorn Sauce

Ingredients:

• 4 ounces shallots, minced fine
• 2 tablespoons drawn butter
• 2 ounces chopped garlic
• 1/2 cup whiskey
• 5 cups chicken or beef stock
• 5 cups heavy cream
• 2 tablespoons lemon juice
• 1/2 teaspoon cornstarch
• 2 tablespoons black peppercorns
• 2 tablespoons green peppercorns

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Instructions:
Saute shallots in butter for 1 minute. Add garlic. Add whiskey to pan to deglaze. Then add the stock, allowing the liquid to reduce (about 20 minutes). Skim occasionally. Add the heavy cream. Reduce liquid again. Whisk lemon juice and cornstarch together until smooth. Add slowly to sauce until it thickens slightly. Remove from heat and add peppercorns. Stir until well blended.

Serve immediately or refrigerate covered.

Wonderful with tenderloin baked uncovered at 425 degrees for 45-60 minutes.

Makes about 1-1 1/2 quarts.