Peppercorn Cream Sauce Recipes

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

BRANDY PEPPERCORN SAUCE

Steps:

• 1.In a small sauce pan mix the Demi sauce mix and water. 2.Bring mixture to a boil over medium heat, and then immediately reduce heat to low. Simmer for 2-3 minutes. Hold for later use. 3.In another sauce pan melt the butter over medium heat; add red onion and black pepper. Cook for 1-2 minutes or until onions begin to soften. 4.Remove the pan from the heat, add the brandy, Demi mixture, and cream. Carefully place the pan back on the heat. CAUTION: MIXTURE MAY FLAME UP. 5.Bring mixture to a boil, immediately reduce heat to low and simmer for 8-10 minutes or until sauce has slightly thickened. 6.Hold warm until ready to use.

PEPPERCORN SAUCE

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.

STEAK WITH CREAMY PEPPERCORN SAUCE

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.

CREAMY PEPPERCORN DRESSING

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

FILET MIGNONS WITH PEPPER CREAM SAUCE

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.

PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF

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.

RED PEPPER CREAM SAUCE

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

GREEN PEPPERCORN SAUCE

Steps:

• Rinse the pepper corns and set aside.
• Pan fry your meat, remove, then deglaze pan with broth.
• Stir over low heat until boiling, then add the cream and peppercorns.
• Boil for 8-10 minutes. Add brandy and boil for 1 minute.
• Serve over meat.

PEPPERCORN SAUCE

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.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

Steps:

• Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
• Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.