Tomato Au Poivre Sauce

By David Harbilas

Tomatoes love to be dirty, and to me one of the best ways to make them taste good is to get them drunk.

Brandy is a natural pairing, as it’s both sweet and rich, and it is also a part of many versions of au poivre sauce.

This is an obvious choice for steak, though it also goes well with chicken and even pork.

It takes little more than brandy, cream, and black pepper to make it complete, though slow simmering and a well-made chicken stock helps.

Make about 4 cups of sauce

• 2 shallot, sliced
• 1 tablespoon black pepper
• 1 cup brandy
• ½ cup red wine Read the rest of this entry »