PEPPERCORN SAUCE RECIPE (QUICK & EASY) | KITCHN
Steps:
- Mince 1 large shallot. Finely chop 1/2 bunch fresh chives until you have about 3 tablespoons. Place 1/2 teaspoon whole black peppercorns in a mortar and pestle or spice grinder and coarsely crush. Drain and rinse 1 1/2 tablespoons green peppercorns in brine.
- Place the shallot, 1 tablespoon of the unsalted butter, and 1/4 of the teaspoon kosher salt in a medium skillet over medium heat. Cook, stirring occasionally, until shallots have softened and are lightly browned at the edges, 2 to 3 minutes.
- Remove the skillet from the heat. Carefully add 1/2 cup brandy or Cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.
- Whisk in 1 cup beef stock, green peppercorns, and 1/4 teaspoon of the black peppercorns. Bring to a rapid simmer. Simmer until reduced by half, about 3 minutes.
- Add 1/3 cup heavy cream and the remaining 1 tablespoon unsalted butter and whisk to combine. Bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, 4 to 5 minutes. If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more.
- Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed. Serve sauce spooned over steak, chicken, or grilled mushrooms. Garnish with the chives.
Nutrition Facts : SaturatedFatContent 8.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.3 g, SugarContent 2.6 g, ServingSize Serves 4, ProteinContent 2.3 g, FatContent 13.2 g, Calories 213 cal, SodiumContent 329.3 mg, FiberContent 0.8 g, CholesterolContent 0 mg
STEAK AU POIVRE RECIPE - BON APPéTIT
A nice cut of steak is pan-fried, and its juices, along with cognac, cream, and black pepper turn into a pan sauce of your 10 p.m. Parisian dinner dreams.
Provided by Molly Baz
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
- Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
- Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
- Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
- Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
- Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
- Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with sea salt.
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A nice cut of steak is pan-fried, and its juices, along with cognac, cream, and black pepper turn into a pan sauce of your 10 p.m. Parisian dinner dreams.
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