Pepper sauce for steak

Name: Pepper sauce for steak
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon Butter; 200 ml Water; 200 ml Cream; to taste Peppercorns; 1 cloves of garlic Garlic; 1 Bulb onions; to taste Salt

Exactly like from a grill bar! Pepper steak sauce, aromatic and spicy, creamy, is ideal for beef. But you can serve it with any simple meat or poultry dish. Let's try to cook it the way professional chefs cook it.

97

71110

Skylar Turner

Author of the recipe

Calories

203Kcal

Protein

1gram

Fat

14gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

1tablespoon

200ml

200ml

to taste

1cloves of garlic

1

to taste

Step-by-step preparation

Cooking time: 25 mins

STEP 1
How to make pepper sauce? Prepare your ingredients. You only need peppercorns, as they are more flavorful than ground pepper from a bag. Cream can be used at any fat content, but the fatter it is, the tastier the sauce will be. I will use filtered water as I don't like broths. But instead of water, you can use beef broth. It will significantly enrich the taste of the sauce. The onion is traditionally used small and red in color.
STEP 2
Melt the butter in a non-stick frying pan. You should not replace it with sunflower, since the creamy note is important in the sauce.
STEP 3
Finely chop the onion. Grate the garlic on a fine grater. Fry everything together for 5 minutes, stirring occasionally.
STEP 4
Pour boiling water into the pan so as not to interrupt the heat treatment process. Take care of your hands so as not to get burned by the steam. Over medium heat, evaporate the moisture for about 3 minutes, stirring occasionally. Thus, we bring the onion to readiness.
STEP 5
Grind the peppercorns in a mortar. Don’t get carried away, the grinding fraction is about a millimeter. I recommend grinding the hot peppers just before cooking. It cannot be compared with ready-made ground pepper in terms of aroma and piquancy.
STEP 6
As soon as the liquid has evaporated, pour in the cream. I have 10%, but, of course, it will taste better with thicker cream. Keep in mind that the calorie content of the sauce will then increase.
STEP 7
I needed to simmer for about 6 minutes for the sauce to thicken a bit, but it will be different for everyone. Once this happens, add hot pepper and stir.
STEP 8
Reduce heat to low and simmer the cream for about 3 minutes more. Stir constantly to prevent the cream from sticking to the pan.
STEP 9
As soon as the sauce begins to hold a groove well from the spatula, it is ready. Salt it and taste it. And then remove it from the heat. Remember that after cooling the sauce will thicken even more, and significantly!
STEP 10
Pour the sauce into a bowl suitable for use with an immersion blender and blend the sauce until smooth. Keep an eye on the blender attachment; it tends to splash if it is not completely immersed in liquid. The sauce can be served immediately.