Recipie for pepper sauce?!
Recipie for pepper sauce?
I am looking for a good recipie for pepper sauce for steak...the creamy type that they serve in good steakhouses...I can never find it in any cookbooks etc.
Answers:
not enought time to put it in, question will be gone in two minutes
Here's a couple I found that may work:
Sirloin With Creamy Pepper Sauce
800 g sirloin steaks (4 x 200 gram steaks)
3 tablespoons black pepper (cracked)
1 teaspoon sea salt
3/4 cup cream (single or pouring)
2 tablespoons sour cream
2 tablespoons olive oil (for brushing)
Mix pepper and salt on a plate.
Brush both sides of steaks with olive oil.
Press steaks into pepper and salt mixture (both sides).
Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 3 minutes per side for medium-rare or until your liking (about 5 minutes per side got it well done).
Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes or until thickened.
Serve cream sauce over the steaks.
Aussie Pepper Steak/Steak With Creamy Pepper Sauce
3 scotch steak fillets
2 tablespoons butter
1 tablespoon oil
1-2 tablespoon flour
1 1/2 cups beef stock
150 ml thickened cream
1 tablespoon mccormicks pepper steak seasoning
salt & freshly ground black pepper
Season raw steaks with salt and freshly cracked pepper.
Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
Add cream and thicken to your liking on a low / medium heat.
Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
Serve with chips or potato mash.
CHILI PEPPER SAUCE
10 chili peppers
1 teaspoon salt
3 garlic cloves, minced
2 medium onions, minced
1 tablespoon olive oil
2 1/2 cups boiling water
2 to 3 tablespoons flour
2 tablespoons cold water
Split fresh peppers, remove seeds and stems, wash thoroughly. (Keep hands away from your eyes when handling hot peppers! - Wear gloves if possible).
Puree in a food processor or blender until a smooth paste is obtained.
Heat saucepan, add oil, sauté garlic and onion 3 minutes. Add pepper and dilute with hot water until desired degree of hotness is reached.
Thicken like a gravy with the flour, mixing to a smooth paste with cold water.
Steak Recipe: Creamy Mushroom Pepper Sauce
2 tbsp. Hard Margarine
3 oz. Large Mortabello mushrooms, chopped
1 tsp. Freshly ground pepper
2 tsp. All-purpose flour
3/4 cup Skim evaporated milk
Melt the margarine in a non-stick skillet. Saute the mushrooms and pepper until the mushrooms are soft. Stir in the flour. Add the evaporated milk and simmer, uncovered, for 5 minutes.
Spoon 2 tbsp. sauce over a broiled or barbequed steak. Makes 1 1/8 cups sauce.
Hope one of these is what you are looking for:
Strip Steak with Pepper Cream Sauce Recipe
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed
Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
Aussie Pepper Steak / Steak With Creamy Pepper Sauce
2 servings 30 min 5 min prep
Change to: servings US Metric
3 scotch steak fillets
2 tablespoons butter
1 tablespoon oil
1-2 tablespoon flour
1 1/2 cups beef stock
150 ml thickened cream
1 tablespoon mccormicks pepper steak seasoning
salt & freshly ground black pepper
Season raw steaks with salt and freshly cracked pepper.
Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
Add cream and thicken to your liking on a low / medium heat.
Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
Serve with chips or potato mash.