Peppercorn Sauce
My wife and I tried peppercorn sauce on steaks about 10 years or so ago, loved the sauce but I never pursued how to actually make it. So a few day ago I found this recipe, it sounds like a good start to to be tailored, and I have a great idea on how to make this perfect using a good friend's idea using the peppercorns when cooking steak. I am going to modify this recipe slightly and will post my results when I make this.
Ingredients
- 1/3 cup shallot, minced
- 1 clove garlic, minced
- 2 1/2 cups beef stock, fresh or from powder
- 2 tablespoons black peppercorns
- 1/3 cup heavy cream
- 4 teaspoons corn starch
- 2-3 teaspoons Dijon mustard
Instructions
- Pan fry your steaks, then transfer to a plate, drain off the fat from the pan to a bowl and add 1 tablespoon or so of fat back to the pan and all of the peppercorns.
- Same pan, add the shallots and garlic and cook for 1-2 minutes to soften them. Pour in the beef stock. In a small bowl, whisk together the corn starch and the heavy cream, then whisk this into the pan and simmer on low heat until lightly thickened. Then whisk in the mustard and pour in any juices from the plate the steaks are on. Serve over steaks.
Notes
Low cost.
Adapted from an internet recipe as well as inspiration from good friend, Jerry Collins.
United States.
United States.
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