Sauce au poivre

Name: Sauce au poivre
Prep time: 5 min
Total time: 5 min
Cuisine: European, Mediterranean, French
Ingredients: 1/4 cup brandy or cognac; 2 tbsp black and/or green peppercorn some crushed some whole if possible; 1 cup beef stock (not broth); 1/3 cup heavy cream (room temp); 2 shallots (diced); 4 cloves of garlic (two minced and two crushed but still in skin); 1 tbsp stone ground country Dijon mustard; Thyme or rosemary

1 step

Prep:5min

Peppercorn sauce to go with steak and potatoes.

Updated at: Tue, 16 Jul 2024 15:32:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories553.6 kcal (28%)

Total Fat30.1 g (43%)

Carbs29.8 g (11%)

Sugars7.9 g (9%)

Protein11.5 g (23%)

Sodium680.8 mg (34%)

Fiber7.1 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¼ cupbrandy

or cognac

2 Tbspblack peppercorn

or green, some crushed some whole if possible

1 cupbeef stock

4 clovesgarlic

two minced and two crushed but still in skin

1 TbspDijon mustard

Thyme

or rosemary

Instructions

Step 1

After you cook your steak, add the cut garlic (not the whole ones yet) and shallots to the pan and sweat them until they soften and are fragrant (medium-low heat) Add your peppercorns and then add the cognac or brandy and cook out the alcohol a bit. Be careful because the alcohol might have a flambé effect and create an open flame. Add in the crushed garlic (this stays whole for flavor and will be removed at the end) in the beef stock and turn up the heat a bit to reduce your sauce and let it cook until it thickens up a bit. After 5-10 mins, turn down the heat and add the heavy cream and mustard and fresh herbs before mix it all together. Let this thicken on low simmer until it costs the back of a spoon when you put it in.

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