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  • Hey guys, welcome back to www.noreciperequired.com. Tonight, I’m going to do a couple steaks,

  • absolutely delicious, I love doing steaks. One of the things I like to do to change it

  • up, because frankly filet, New York strips, they do get a bit repetitive, but you can

  • be pretty creative, you can change up the sauce, with what youre going to do. I’m

  • going to show you how to do a cream peppercorn sauce today, pretty classic pretty simple

  • to do. So to make our peppercorn sauce, I just cooked

  • off a couple steaks in this pan. I’ve got a fair amount of oil and butter left in the

  • pan, I’m going to dump this out, and then ummmto remove the excess oil. And then

  • well come back, the steaks are resting, and well come back and make our sauce.

  • Alright guys, were going to make a peppercorn sauce, cream peppercorn sauce for our steaks.

  • I just cooked off some steaks in this pan, I’ve got the fond on the bottom you can

  • see. I’m going to deglaze the pan with a little cognac or brandy works as well. I’m

  • going to go ahead, now watch out for the flame, like that. It’s perfectly fine, perfectly

  • normal. You just have to stand back a little bit so you don’t get caught off guard. And

  • once it flames out like that you want to give it a little scrape to get off all the little

  • yummy bits off the bottom of the pan. And then let the alcohol reduce I’m going to

  • let that get down, I probably put in 2 maybe 3 or 4 tablespoons in there. I’m going to

  • go ahead and add, weve got a peppercorn sauce right, so I’m going to go ahead and

  • add a good amount of fresh ground black pepper in there. And then I’ve also got some stock.

  • I’ve got some beef stock that I’ve homemade, but there’s no reason you can’t use a

  • store bought brand, or even chicken stock if that’s all you have here from the store.

  • I’m going to add that to my brandy as well and let that reduce down a little bit to a

  • bit thicker syrup. This is probably a 1/3 to a 1/2 cup. Turn the heat up and let these

  • get down to a thick consistency. Well add some cream, add some final seasoning, then

  • well have our peppercorn sauce. So for our peppercorn sauce weve got that

  • cognac and beef stock mixture reduced at least by half. You can see its thicker now. I don’t

  • know if you can pick up essentially the line that we started reducing was about here, were

  • down to about here. And you see, it’s just got a much thicker, syrupy, more syrupy texture

  • to it. You should be able to see the pieces of peppercorn floating around in there. If

  • not you can absolutely go ahead and add a little bit more. Now, the sauce like that

  • is a little bit intense. So what we do, classically, is thin it out a little bit with some cream.

  • So I’m going to go ahead and add almost half, almost, half to do 2/3s the liquid that

  • is in there, and then were going to reduce it again by about ½. And as that reduces

  • it’s going to thicken up and form theform the consistency we want for our steak.

  • So as youre reducing down your cream sauce here, the peppercorn cream sauce, you going

  • to get all these bubbles. Totally normal. It’s pretty hard to tell the thickness while

  • it’s bubbling like that. So just go ahead and pull it off the flame, give it a little

  • stir and the bubbles will subside, and you can get a truer measure of what the thickness

  • looks like. I also like to scrape down the sides a little bit and incorporate that into

  • the sauce. This looks just about done. Alright, so I’ve got my peppercorn cream

  • sauce finished. You want to get a nice consistency. You know something that holds its texture

  • like that when you run your finger across it like that. You want to make sure it tastes

  • good and is well seasoned. I happened to cook a New York Strip with it. You can go ahead

  • and serve that pepper corn sauce right over the top. Do a little drizzle, get a little

  • on the plate. Serve this with obviously normal steaks sides and fixings, or right on it’s

  • own. It’s all delicious and I’ll see you next time on NoRecipeRequired.com

Hey guys, welcome back to www.noreciperequired.com. Tonight, I’m going to do a couple steaks,

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ペッパーコーンソースのレシピ - 完璧なステーキソース - NoRecipeRequired.com (Peppercorn Sauce Recipe - The Perfect Steak Sauce - NoRecipeRequired.com)

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    Zenn に公開 2021 年 01 月 14 日
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