Name: Creamy Peppercorn Sauce
Cook time: 15 min
Total time: 15 min
Ingredients: 3 tsp green or black peppercorns; 2 large shallots; 1 tbsp butter; 85 ml brandy or cognac or red wine (omit for halal); 185 ml good quality beef stock/broth; 125 ml heavy cream; Salt Pepper to taste; 300 g (2) New York Strip / Porterhouse steaks; Salt & Pepper; 1 tbsp vegetable oil

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AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner

Yields1 Serving

Cook Time15 minsTotal Time15 mins

INGREDIENTS :

Sauce

3 tsp green or black peppercorns

2 large shallots

1 tbsp butter

85 ml brandy or cognac or red wine (omit for halal)

185 ml good quality beef stock/broth

125 ml heavy cream

Salt Pepper to taste

Marinade Steak

300 g (2) New York Strip / Porterhouse steaks

Salt & Pepper

1 tbsp vegetable oil

COOKING METHODS :

- Place peppercorns and shallots in the mixing jar, start mill.
Settings: Timer: 10 Seconds / Speed 9

- Add the butter and saute.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 100°C

- Add brandy at the last one minute.

- Add wine and stock/broth, then cook.
Settings: Timer: 6 Minutes / Speed: 4 / Temperature: 100°C

- Add heavy cream and cook until sauce thicken.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 60°C

- Taste sauce, adjust salt and pepper to taste.

- Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately.

Ingredients