Steak Pepper Sauce

The creamy steak pepper sauce is being poured onto a steak Close up photo of a rib eye steak topped with pepper sauce. Green peppercorns, garlic and white wine cooking in a small skillet. Steak with pepper sauce covering half of it ready to be served.
Recipe Origin France
Rating
No Reviews
Servings 4
Preparation 5 min 00:05
Cook 10 min 00:10
Ready in 15 min 00:15
Difficulty Seasoned
Cooking Method Simmer
Ingredients Cream Dairy Herbs / Spices
Equipment Frypan Gas Stove
Recipe Type Sauce
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The creamy steak pepper sauce is being poured onto a steak Close up photo of a rib eye steak topped with pepper sauce. Green peppercorns, garlic and white wine cooking in a small skillet. Steak with pepper sauce covering half of it ready to be served.

Steak Pepper Sauce

When looking for the ideal accompaniment for your next BBQ this steak pepper sauce should make the shortlist, it is flavorsome without being overpowering.

The critical ingredient to this amazing sauce is the green peppercorns which a bought in a small jar or can with them immersed in liquid. Unlike the more common dried peppercorns they are soft, full of a pepper flavor, but not overpoweringly hot or spicy.

The recipe is very simple and can easily be tweaked to personal preferences by adding more garlic, exchanging the wine for bourbon or brandy, or exchanging the cream for sour cream.

Ingredients

1 tablespoon butter

1 jar (2.3 oz | 65g) green peppercorns

1 clove garlic, finely diced

1/2 glass white chardonnay wine

1 cup cream

Equipment

small frypan

Recipe Directions

  1. In a small skillet at medium temperature, add the butter, drained green peppercorns, and finely diced garlic.

  2. Sautee the peppercorns and garlic until aromatic and garlic starting to brown then add the white wine. Simmer until 2/3 of the wine has evaporated.

  3. Add the cream to wine and peppercorns then stir intermittently while simmering. Simmer for at least 3 minutes so the flavours have a chance to interact. It can be cooked as long as you would like, the longer it cooks however the thicker it will get and the peppercorns have the chance of getting mushy.

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Recipe Origin France
Rating
No Reviews
Servings 4
Preparation 5 min 00:05
Cook 10 min 00:10
Ready in 15 min 00:15
Difficulty Seasoned
Cooking Method Simmer
Ingredients Cream Dairy Herbs / Spices
Equipment Frypan Gas Stove
Recipe Type Sauce
Share: