pepper_sauce_-_steak_au_poivre
Table of Contents
Pepper Sauce for Steak au Poivre
Ingredients
- 2 teaspoons whole pepper corns
- 1 tablespoon unsalted butter
- 1/2 large shallot (about 1 1/2 ounces; 40 g), minced
- 2 tablespoons (30 ml) brandy or cognac
- 3/4 cup (175 ml) homemade chicken stock
- 3/4 cup (175 ml) heavy cream or 6 tablespoons (90 ml) crème fraîche
- 1 teaspoon (5 ml) Dijon mustard
Procedure
- Crack the peppercorns with a mortar and pestle
- Melt butter in frying pan
- Add shallots and peppercorns
- Sauté for a minute or so, stirring, until the shallots begin to brown.
- Add stock and bring to a brisk simmer.
- Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes.
- Stir in crème fraîche and cook until sauce is lightly thickened.
pepper_sauce_-_steak_au_poivre.txt · Last modified: (external edit)