Gordon Ramsay Peppercorn Sauce Recipes

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GORDON RAMSAY'S STEAK DIANE RECIPE - (3.9/5)



Gordon Ramsay's Steak Diane Recipe - (3.9/5) image

Provided by ErinLayton

Number Of Ingredients 10

4 (7-ounce) sirloin steaks
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (or button mushrooms)
1 tablespoon salted butter
1 garlic clove, peeled
1 to 2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
small handful of flat-leaf parsley

Steps:

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside. To make the sauce for the steaks, heat some more olive oil in the pan. Slice the shallots and add to the pan; allow to soften briefly before adding sliced mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Remove steaks and spoon sauce over them. Sprinkle with parsley. Enjoy!

PEPPERCORN SAUCE



Peppercorn Sauce image

Peppercorn Sauce

Provided by mrsdrink

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
  • 2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
  • 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.

PEPPERCORN SAUCE



Peppercorn sauce image

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Provided by Good Food team

Categories     Condiment

Time 25m

Number Of Ingredients 7

1 tbsp butter
2 large shallots , finely chopped
3 tsp green peppercorns , in brine, drained
3 tbsp brandy
100ml red wine
200ml good-quality beef stock
4 tbsp double cream

Steps:

  • Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
  • Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

Nutrition Facts : Calories 232 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium

GORDON RAMSAY'S STEAK DIANE



GORDON RAMSAY'S STEAK DIANE image

Categories     Beef     Sauté     Christmas     New Year's Eve     Dinner     Christmas Eve

Yield 4 people

Number Of Ingredients 10

4 x small sirloin steaks, approx 7 oz.
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

Steps:

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan. T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

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