EASY CREAMY PEPPER SAUCE
Easy creamy pepper sauce is the perfect accompaniment to a juicy grilled steak and takes only a few minutes to knock together.
Provided by Alida Ryder
Categories Gluten free Sauce Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Melt the butter in a frying pan then add the onion and saute until soft.
- Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
- Gently toast the pepper until fragrant then pour in the cream.
- Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference.
- Serve.
PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF
I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce.
Provided by Morrison
Categories Steak
Time 25m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the butter to an 8-10 inch skillet on medium heat.
- When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
- Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
- Reduce heat to low and simmer 15 minutes, stirring occasionally.
Nutrition Facts : Calories 498.1, Fat 52.8, SaturatedFat 32.9, Cholesterol 185.9, Sodium 214.8, Carbohydrate 5.2, Fiber 0.2, Sugar 0.2, Protein 3.4
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- 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.
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Make and share this Fettucine With Chicken and Bell Pepper Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken and cook until brown on both sides, about 5 minutes.
- Transfer chicken to plate.
- Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
- Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
- Add whipping cream and chicken stock.
- Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce.
- Simmer until chicken is cooked through, about 2 minutes.
- Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain and return to pot.
- Add sauce and toss to coat.
- Serve, passing additional Parmesan separately.
- Makes 4 first-course servings.
PEPPER STEAK FETTUCCINE
"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty-and at 99¢ a serving, it's economical, too.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. , Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.
Nutrition Facts : Calories 468 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1149mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
STEAK WITH CREAMY PEPPERCORN SAUCE
My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.
Nutrition Facts :
FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
CREAMY PEPPER STEAK
Say hello to your new favorite one-skillet steak recipe! This Creamy Pepper Steak has strips of top round, fresh onions and peppers. It all comes together with a simple-to-make cheesy sauce you'll absolutely adore.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings, about 3/4 cup each.
Number Of Ingredients 7
Steps:
- Cook meat in large skillet sprayed with cooking spray on high heat 8 to 10 min. or until no longer pink, stirring frequently.
- Add next 5 ingredients; cook 7 min., stirring frequently.
- Stir in VELVEETA; cook on low heat 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
PEPPERED BEEF STROGANOFF
Provided by Bon Appétit Test Kitchen
Categories Beef Pasta Quick & Easy Dinner Steak Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
- Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
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