>>6269
if sauces are your thing
1) heat up a bit of olive oil in a pan (just cover the bottom, no big puddles) till the point of evaporation. drop some crushed peppercorn in while you're at it
2) toss in a glug or two of brandy when the pan is hot enough but beware, you'll need about 4ft vertically for the rising flames. don't forget to keep it somewhat over the stove so you can keep that pan hot
3) After the brandy has burned off, douse the pan in heavy whipping cream (not whipped cream but the liquid shit that's thicker than milk). A quart should do but the more the merrier
4) add beef bouillon to taste (specifically the one attached, I never wander from that brand. Available anywhere as far as I know in the soup section)
http://www.soupsonline.com/p-4454-better-than-bouillon-beef-base-35oz.aspx?gclid=CMy87sDKzccCFdgPgQod2JIHqg
5) Stir it up, color will go from white->peanut butter brown. Be careful at 680mg sodium/tsp
6) Turn heat to medium-low and simmer for 15-20 minutes (I usually get the sauce going and then start the steak, to allow time for maximum reduction. It's only supposed to be a garnish, but it makes a better gravy)
7) Drizzle on steak (also works with any pork), potatoes, your dick, whatever your fancy. You will eat whatever it is put on, I guarantee it