Steak with Creamy Peppercorn Sauce
The BEST steak sauce ever!
Steak Au Poivre! Kory Style! Cracked pepper! Kosher Salt! Cream! Brandy! Garlic! New York Strip!
#Newyorkstrip #Aupoivre #Brandy #Cream
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How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
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Green Peppercorn Sauce | The Ultimate Steak Sauce | How to Make Green Peppercorn Sauce | Steak Sauce
Green peppercorn sauce is the ultimate steak sauce. It is similar to the steak au poivre sauce. However, the green peppercorns are not hard like the black peppercorns used in the steak au poivre. They also have less of a spicy hot kick and more of a fruity flavor. In this recipe, I will show you how to make green peppercorn sauce. This green peppercorn steak sauce recipe is a quick and easy bistro style steak sauce. It's fantastic on steaks and perfect to dip your French fries in. This green peppercorn sauce is a wonderful Christmas sauce. It is a perfect steak sauce for a beef wellington dish.
Ingredients:
- 28g or 2 tbsp butter
- 35g or 2 tbsp green peppercorns - Amazon Link -
- 45ml or 3 tbsp cognac
- 178ml or 3/4 cup thin brown veal sauce recipe - or Espagnole sauce recipe -
- 178ml or 3/4 cup heavy cream
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Equipment Used (Amazon Affiliate Links)
- Green Peppercorns in brine -
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
- Calphalon Tri-ply Stainless Steel Saucepan -
- Winco Stainless Steel Tong Heavyweight, 12-Inch -
- Le Creuset Stoneware Heritage Oval Au Gratin -
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Bellemain Porcelain Ramekins -
-Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
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My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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