I made this on a whim to serve with grilled T-bones. A classic green peppercorn sauce typically is made with shallots in a wine/cognac reduction; heavy cream adds body and a counterpoint to the camphorous sharpness of the peppercorns. Another classic steak treatment is a pat of butter and some crumbled blue cheese. This sauce combines the best of both. It enhances the flavor of the steak without masking it (as a steak sauce would), and it is absolute serendipity with a glass of bone-dry Cabernet Sauvignon.
1/4 cup white wine
1/4 cup brandy
1 T. green peppercorns (in brine, drained)
1/4 cup (1/2 stick) butter, cut into 8 pats
2 oz. blue cheese
Put wine and brandy in small saucepan over medium heat. Smash peppercorns with knife blade and add to liquid. Reduce to 1-2 tablespoons liquid. Whisk in butter a bit at a time until incorporated. Whisk in blue cheese gradually. Serve over grilled steaks with red wine.