Ok here goes, I found this sauce one day after (god forbid) pan searing a steak. It works well with both the steak and fish.
Start with one cup of tequila, 2-3 shalotts, and 10-12 green peppercorns. I get the ones that are in a brine, they look a lot like capers.
Simmer until reduced by half.
(If pan searing of course deglaze with the tequila.)
Add approx. 2/3cup heavy cream, continue to reduce until sauce coats the back of a spoon.
This part is optional, strain out the peppercorns and shallotts. I leave them in if doing a steak.
Finish with 2-3tsp butter, salt and white pepper.
It's pretty mild but is a nice accent to both.
Hope you enjoy,