Peppercorn Steak Sauce
From: email@example.com (Roger Joseph)
Date: 20 Sep 93 09:04:28 CST
I tried this last night, it was wonderful.
2 tsp. Fresh cracked black peppercorns
1 Tbsp. bottled Greenpeppercorns
Dry white wine or cognac
1" to 1-1/2" thick beefsteak of your choice
Marinate steak to your preference or rub with olive oil and press in kosher
salt and cracked black pepper and allow to sit for 1 or more hours.
Heat a heavy skillet to high temperature.
Sear steak quickly (20 sec. or so) on both sides to seal in juices then
remove to grill for finishing to desired doneness.
While steak is cooking on the grill, deglaze pan with 1/4 to 1/3 cup wine.
(If there is little or no drippings from the steak add a little butter to the
hot pan and brown but do not burn it, then deglaze). Add cracked black pepper,
green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook over medium
heat, stirring constantly until liquid is reduced by half.
By this time the steak should be done. Place steak on serving dish and pour
pepper sauce over the steak or serve the sauce in a small ramekin on the side.
This recipe yields about 1/4 cup of sauce or enough for two eight ounce
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