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Peppercorn Sauce
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4 to 6 tablespoons | tri-color peppercorns, crushed |
4 tablespoons | butter |
1 | beef bouillon cube |
4 to 6 tablespoons | Dijon mustard |
1 cup | brandy |
1 1/2 to 2 cups | heavy cream, (can substitute half-and-half for some of the cream) |
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