Easy Peppercorn Sauce
This is an easy peppercorn sauce I found on the web. I have modified it slightly and it tasted very good! I like that this is cooked on the side in a small saucepan so you can get the right consistency and then start cooking your steaks.
This is an easy peppercorn sauce I found on the web. I have modified it slightly and it tasted very good! I like that this is cooked on the side in a small saucepan so you can get the right consistency and then start cooking your steaks.
- Carbohydrate 285.368189373414 g
- Cholesterol 13974 mg
- Fat 3774.41383624932 g
- Fiber 0.434343744403724 g
- Protein 209.580115624177 g
- Saturated Fat 2349.29265874995 g
- Serving Size 1 1 Serving (10210g)
- Sodium 3989.6732498179 mg
- Sugar 284.93384562901 g
- Trans Fat 194.634651249969 g
- Calories 35198 calories
Step-by-step
- Add the cream to a small saucepan and heat gently.
- Crumble the oxo cube into the cream
- Add Dijon mustard, and most of the peppercorns leaving some for the steak
- Add wine and water stirring all together and some Brandy if you desire.
- Season with a pinch of salt and pepper
- Keep stirring until quite hot
Controlling the heat under a dairy-heavy reduction is the single most critical factor in avoiding curdled fat and achieving a smooth finish. When simmering heavy cream with a beef bouillon base, keep the temperature at a gentle simmer rather than a rolling boil to prevent the milk solids from separating. Crushing whole peppercorns manually with the flat side of a chef's knife or a heavy skillet rather than using pre-ground pepper releases essential oils that infuse more pungency into the liquid. Incorporating a splash of brandy or wine introduces acidity, which balances the high fat content of the 35 percent whipping cream. If adjusting the liquid profile by substituting water for wine, expect a milder flavor and less structural complexity in the reduction. Deglazing the steak pan with reserved liquid and pouring those pan drippings directly into the finished sauce adds depth through caramelized meat proteins. Determining steak doneness without a thermometer relies entirely on tactile feedback and visual cues. Pressing a rare steak yields a soft, springy bounce, while a medium-rare steak feels firm with a slight give, corresponding roughly to an internal temperature range of 54 to 57 degrees Celsius. Allowing the meat to rest for five to eight minutes on a warm board before spooning the warm sauce over top permits the muscle fibers to relax and reabsorb their juices.
