I remember as a kid growing up, my sister and I would always tease my parents about their love of freshly-cracked black pepper. We had a huge pepper grinder that used to be placed on the table for every meal, and — while we rarely touched it — they took great delight in cracking fresh pepper onto just about every meal.
Now, decades later, it’s Yours Truly who has a slight obsession with the pepper mill. 
Absolutely love filling it with all sorts of beautiful peppercorns that I come across, and enjoying the satisfaction of grinding out some amazingly fresh, fragrant and oh-so-delicious black pepper.
So it will come as no surprise that I’m a huge fan of peppercorn sauce. I usually just improvise and toss in whatever ingredients (wine, brandy, cream, herbs, you name it…) I have on hand. But wrote down this delicious combination I tried last week on my day off to share on here. I ended up serving it over a cooked pork tenderloin, but it would be great on steaks, chicken, seafood, grilled veggies…whatever you’d like to make! Very simple, very versatile, and very flavorful.