Nicks Pepper Sauce Sauce Au Poivre Recipes

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NICK'S PEPPER SAUCE (SAUCE AU POIVRE)



Nick's Pepper Sauce (Sauce au Poivre) image

A very easy and tasty black pepper sauce that goes with a steak.

Provided by Nick Z.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons butter
¼ cup finely minced shallots
6 tablespoons finely chopped fresh parsley
1 tablespoon crushed black pepper
½ teaspoon salt
1 cup cognac
1 ½ cups beef stock
6 tablespoons creme fraiche
2 tablespoons butter

Steps:

  • Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
  • Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 3.4 g, Cholesterol 40.7 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 279 mg, Sugar 1.5 g

AU POIVRE SAUCE



Au Poivre Sauce image

Categories     Sauce     Low Fat     Low Sodium     Healthy     Simmer     Boil

Yield makes 1 1/3 cups

Number Of Ingredients 8

1 tablespoon unsalted butter
2 small shallots, chopped fine (1/4 cup)
2 tablespoons crushed pepper medley
3 tablespoons brandy or Cognac
1/2 cup low-fat, low-sodium beef broth
1 cup evaporated skim milk
1 tablespoon plus 1 teaspoon cornstarch
Salt

Steps:

  • Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
  • Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
  • Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
  • Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
  • healthy tips
  • Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
  • nutrition information
  • Fat: 14g (before), 0.6g (after)
  • Calories: 152 (before), 23 (after)
  • Protein: 1g
  • Carbohydrates: 2g
  • Cholesterol: 2mg
  • Fiber: 0g
  • Sodium: 51mg

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY



French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

Steps:

  • Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
  • Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
  • Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
  • Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
  • Enjoy!

Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)



Steak au Poivre (Filet in Green Peppercorn Sauce) image

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Two 6-ounce beef tenderloin filets, 2 1/2 inches thick
Fine sea salt
1 tablespoons olive oil
1 cup heavy cream
1 tablespoon Worcestershire sauce
2 teaspoons green peppercorns in brine, drained
1/2 beef bouillon cube
1/4 cup cognac
1 tablespoon porcini powder
6 sprigs thyme, for garnish
Coarse sea salt, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Sprinkle the filets generously with salt.
  • Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
  • Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
  • Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

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