Steak served with Creamy Peppercorn Sauce

Dinner 75 Last Update: Nov 07, 2022 Created: Nov 07, 2022
Steak served with Creamy Peppercorn Sauce
  • Serves: -
  • Prepare Time: 5 minutes
  • Cooking Time: 12minutes
  • Calories: 252
  • Difficulty: Easy
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It's simple to make since it's made with the drippings of the steak, as well as either cognac or brandy. The alcohol taste is removed and you'll be left with an amazing sauce that is sweet, savoury and creamy with incredible depth of flavor and stunning fiery pops from the peppercorns. You can use crushed black peppercorns for hotter peppers and canned peppercorns of green to provide more moderate spice.

Ingredients

Directions

  1. Remove the steaks from the refrigerator 20 minutes prior to making plans to cook.
  2. Make the pepper a little more brittle using the rolling pin mortar and pestle or the edge of a knife that is hard.
  3. STEAKS:
  4. Just prior to cooking, rub the steak's sides generously with black pepper and salt.
  5. Cook oil in a pan on high heat until it is smoking.
  6. Add the steaks to the grill and cook for 2 minutes, until the steak has a nice crust after which you flip and cook the opposite side for two hours (for medium done).
  7. The steaks are placed over each other and then use tongs cook the strips of fat.
  8. Transfer the dish to a plate, then secure with foil, and allow to let it rest while you prepare the sauce.
  9. SAUCE:
  10. Pour cognac or brandy to the same skillet and let it simmer quickly and scrape off the sides of the skillet, until it is mostly diminished and you can not smell the strong alcohol scent (~1 minute).
  11. Bring broth to the point of simmering and allow it to simmer quickly for 2 to 3 mins or until it is reduced to half.
  12. Reduce heat to medium. Add the cream and pepper Mix, then let it simmer for about 1 1/2 to2 mins until it becomes thicker (do not allow it to get too hot).
  13. Taste sauce, adjust salt (and pepper!) according to your preference.

Steak served with Creamy Peppercorn Sauce



  • Serves: -
  • Prepare Time: 5 minutes
  • Cooking Time: 12minutes
  • Calories: 252
  • Difficulty: Easy

It's simple to make since it's made with the drippings of the steak, as well as either cognac or brandy. The alcohol taste is removed and you'll be left with an amazing sauce that is sweet, savoury and creamy with incredible depth of flavor and stunning fiery pops from the peppercorns. You can use crushed black peppercorns for hotter peppers and canned peppercorns of green to provide more moderate spice.

Ingredients

Directions

  1. Remove the steaks from the refrigerator 20 minutes prior to making plans to cook.
  2. Make the pepper a little more brittle using the rolling pin mortar and pestle or the edge of a knife that is hard.
  3. STEAKS:
  4. Just prior to cooking, rub the steak's sides generously with black pepper and salt.
  5. Cook oil in a pan on high heat until it is smoking.
  6. Add the steaks to the grill and cook for 2 minutes, until the steak has a nice crust after which you flip and cook the opposite side for two hours (for medium done).
  7. The steaks are placed over each other and then use tongs cook the strips of fat.
  8. Transfer the dish to a plate, then secure with foil, and allow to let it rest while you prepare the sauce.
  9. SAUCE:
  10. Pour cognac or brandy to the same skillet and let it simmer quickly and scrape off the sides of the skillet, until it is mostly diminished and you can not smell the strong alcohol scent (~1 minute).
  11. Bring broth to the point of simmering and allow it to simmer quickly for 2 to 3 mins or until it is reduced to half.
  12. Reduce heat to medium. Add the cream and pepper Mix, then let it simmer for about 1 1/2 to2 mins until it becomes thicker (do not allow it to get too hot).
  13. Taste sauce, adjust salt (and pepper!) according to your preference.

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