Courvoisier Cream Sauce Recipes

CREAMED CUCUMBER SLICES

Creamed Cucumber Slices image

This is the only recipe I can think of that my mother and grandmother use to make.

Provided by GEEKSWIFE1

Categories Side Dish Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
¼ cup milk
1 teaspoon sugar
½ teaspoon white vinegar
1 large cucumber, sliced
salt and pepper to taste

Steps:

In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 6 g, Cholesterol 22.1 mg, Fat 44 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 320.1 mg, Sugar 3.5 g

STEAK AU POIVRE WITH COURVOISIER SAUCE RECIPE - (3.6/5)

Steak Au Poivre with Courvoisier Sauce Recipe - (3.6/5) image

Provided by arthurlemay

Number Of Ingredients 12

Ingredients

COURVOISIER SAUCE:
4 sirloin steaks, well trimmed
1/2 cup cracked black pepper
2 tablespoons olive oil
3 tablespoons butter, blended with 3 tablespoons olive oil*
2 medium shallots, peeled and diced
2 tablespoons ground black pepper
1/4 cup Courvoisier cognac
1 pint beef broth
1 pint heavy cream
2 tablespoons butter
2 tablespoons flour

Steps:

SAUCE: Place the butter blend*, shallots and ground black pepper in a saucepan over moderate heat. Saute until shallots are translucent. Add the cognac to the pan and boil until the sauce is reduced to a glaze. Add the beef broth and simmer until the mixture is reduced by half. Add the cream and simmer, stirring occasionaly until the sauce is slightly thickened and barely coats the back of a spoon. Prepare a roux by melting the 2 tablespoons butter in a separate saucepan. Stir in the 2 tablespoons flour until the mixture forms a thick paste. Place the roux in a mixing bowl, add 1/4 cup of the hot sauce and whisk until it forms a paste. Add the paste to the hot sauce and whisk thoroughly to remove any lumps. Bring back to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally. Taste to make sure no flour taste remains. DO NOT ADD MORE ROUX OR FLOUR. If necessary, continue to simmer until the sauce is reduced to the desired consistency. STEAKS: Dredge the steaks in the cracked peppercorns, coating both sides. In a large skillet over medium high heat, add oil to lightly coat the bottom. Sear the meat on both sides to the desired doneness. Serve immediately and pour desired amount of sauce over each steak.

STEAK AU POIVRE (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)

Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce) image

This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.

Provided by littleturtle

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup heavy cream
1 teaspoon beef bouillon
1/2 tablespoon lemon juice
1 tablespoon marsala wine or 1 tablespoon madeira wine
1/4 teaspoon salt (or to taste)
1/4 cup cognac
1 tablespoon olive oil
2 tablespoons butter
4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
garlic salt, to taste
1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides

Steps:

In a saucepan, heat the cream until it reduces by half (20-30 minutes).
In a saute pan, heat the oil and butter.
Spread crushed peppercorns on a work surface.
Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
Lay the steaks in the pan.
Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
When the steaks have cooked, remove them from the pan; pour in the brandy.
Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
Place each steak on a toasted slice of bread and top with sauce.

TONY CHACHERE'S BASIC CREAM SAUCE

Tony Chachere's Basic Cream Sauce image

Make and share this Tony Chachere's Basic Cream Sauce recipe from Food.com.

Provided by bridgettels

Categories Sauces

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 3

Ingredients

4 ounces margarine
2 teaspoons all-purpose flour
1 pint half-and-half cream

Steps:

1. Melt margarine in a saucepan over medium heat. Add flour, stir well and add cream (slowly) while stirring. Continue stirring until you get a thick sauce.
2. To this sauce you can add mushrooms, shrimp, crab meat, grated cheese, white wine, lemon juice, egg yolks or any combination of these.

COURVOISIER CREAM SAUCE

COURVOISIER CREAM SAUCE image

Number Of Ingredients 6

Ingredients

Shallots, 1/4 cup chopped
Butter, 1/3rd stick
Beef stock, 2 cups
Peppercorns, 1 Tbsp, coarsely crushed
Courvoisier, 3 Tbsp
Heavy Cream, 1 cup

Steps:

Saute shallots in butter until lightly browned. Add beef stock and boil until reduced down to 3/4 cup. Add crushed peppercorn, courvoisier, and cream. Cook on medium heat, reducing sauce to a thick gravy consistency, approx 20 min.

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