Pepper Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 steak (s)
- Use 225 ml heavy cream or Cremefine, or half the sour cream or Crème fraîche
- 100 ml water or milk
- 1 ½ teaspoon beef broth, granulated
- 75 ml white wine, can also be more, depending on your taste
- 2 teaspoons peppercorns, ground, color to taste
- 1 teaspoon tarragon
- 4 shallot (s)
- possibly herb butter
- 30 ml cognac
- 1 clove garlic
- salt
- sugar
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Prepare the sauce first as it should steep.
- Sauté the shallots, bring to the boil with the cream, add the broth and the water as well as the tarragon, the peppercorns and the pressed garlic and leave to stand on the lowest heat for about 15 minutes. Finally, add the wine and possibly cognac to the sauce and season with salt, possibly sugar.
- Wash the steaks and pat dry with paper towels. (Do not salt or pepper, only after frying!) Fry in hot clarified butter (depending on the thickness of the steaks) for 2-3 minutes on each side. Take out and let cook / simmer in aluminum foil for approx. 3-5 min., Salt and pepper beforehand. Be careful with the pepper, as the sauce already contains enough.
- The juice that is created when the steaks are cooked can be added to the sauce to give it an additional flavor.
- If the sauce still doesn`t taste good, add a piece of herb butter, which always helps! If the sauce is too thin, it may bind and if it is too thick, it may be diluted with milk or wine, depending on your taste.
- This goes well with croquettes, hash browns and french fries.
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