Steak With Creamy Peppercorn Sauce

Steak With Creamy Peppercorn Sauce

Steak With Creamy Peppercorn Sauce

One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat. Sauce Recipes | Sauce For Salmon | Sauce For Steak | Sauce | Sauce For Chicken | Sauce For Fish

Prep time: 00:5
Cook time: 00:12
Total time: 00:17

Yield: 2 Servings

Ingredients:
2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
Salt and pepper
1 tbsp vegetable oil
1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
Check below.

Instructions:

Step one. Take the steaks out of the fridge 20 minutes before planning to cook.

Next, Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

Next, Just before cooking, sprinkle both sides of steak generously with salt and black pepper.

Courtesy of: https://www.recipetineats.com/peppercorn-sauce/

Rated 4/5 based on 12 Reviews