INGREDIENTS

1 teaspoon olive oil

1 tablespoon minced shallots

2 tablespoons green peppercorns (packed in brine)

2 tablespoons butter, divided

2 tablespoons brandy, preferably Cognac

2 teaspoons all-purpose flour

1 cup beef broth, preferably homemade

½ cup heavy cream

Salt, to taste

DIRECTIONS

1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon
of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.

2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has
burned off, about 1 minute.

3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and
increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5
minutes.

4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5
minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak,
pork chops or roast chicken.
Beef Broth

2 pounds assorted organic meat bones

2 carrots chopped medium

2 celery stalks chopped medium

1 onion halved, skin left on

2 cloves garlic skin left on

Assortment of fresh herbs

1 Tablespoon apple cider vinegar

Generous pinch of whole black peppercorns

1 teaspoon kosher salt

8 cups of water enough water to come to 1-inch below MAX fill line

INSTRUCTIONS

Place the bones in the Instant Pot, filling it about half full with bones. Add in the vegetables, herbs, apple
cider vinegar, peppercorns, and salt.

Fill the Instant Pot with water to 1-inch below the MAX fill line.

Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release
knob to the “sealing” position.

Press the “manual” button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to
decrease the time because the timer resets at 120 after you decrease to zero.) It will take about 15-30
minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.

Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the
float valve will drop.

Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on
the top and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
Ingredients

4 tablespoons unsalted butter

1/2 yellow onion , chopped

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 cup heavy cream

2/3 cup blue cheese , crumbled (divided)

Instructions

Add butter, onion, salt, and pepper to a large skillet on medium heat.

Cook, stirring often, until caramelized and softened, about 6-8 minutes.

Add in the heavy cream and 1/2 cup blue cheese crumbles.

Stir together and let cook for 3-4 minutes until thickened.

Turn off heat, stir in remaining blue cheese and serve.

Ingredients

3 ounces blue cheese, crumbled, plus more for garnish

3 tablespoons buttermilk

2 tablespoons sour cream

1 clove garlic, minced

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground mustard powder

1/4 teaspoon kosher salt

Method

Combine the ingredients in a medium bowl:

Stir together blue cheese, buttermilk, sour cream, minced garlic, lemon juice, Worcestershire sauce,
pepper, ground mustard powder, and salt.

If a creamier sauce is desired, blend with an immersion blender or in a food processor.

Refrigerate the sauce:

Place in refrigerator for 30 minutes for flavors to blend.

Serve:

Use immediately and garnish with additional crumbled blue cheese or transfer to an airtight container and
store in refrigerator for up to a week.