PEPPERCORN SAUCE RECIPES
PEPPERCORN SAUCE RECIPE | BBC GOOD FOOD
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.22 milligram of sodium
PEPPERCORN SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
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- Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
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Reviews 4.2
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Category condiment
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
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Reviews 4
Total Time 15 minutes
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- 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.
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From Sauces, Dips, and Salsas, this is a really simple recipe that adds great flavor to either steaks or chicken. Depending what meat I'm making this for, I usually add some herbs for a little more flavor.
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Reviews 5.0
Total Time 15 minutes
Calories 225.1 per serving
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Reviews 5.0
Total Time 15 minutes
Calories 225.1 per serving
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- Divide the steaks between plates, pour over the sauce and serve.
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Total Time 55 minutes
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Calories 480 calories per serving
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This peppercorn beef tenderloin is the perfect centerpiece for a holiday gathering. Pair it with homemade horseradish cream sauce for a flavor-packed bite.
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Category gluten-free, Christmas, dinner, main dish
Calories 480 calories per serving
- Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine. With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce. Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in cream and simmer until reduced by half. Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.
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