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Chris and Ann’s super yummy peppercorn sauce for steak

(1 stick) cup butter

celery stalk, chopped

2 carrots, chopped

2 small shallots, chopped

Beef trimmings

2 tsps salt

tsp ground pepper

cup water

cup soy sauce

cup white wine

3 TBSPs whole peppercorns

1 cup heavy cream

2 tsp corn starch, diluted in 1/3 cup water

 

Brown the celery, carrot, scallions and beef trimmings in the butter in a medium sauce pan. Season with the ground pepper and salt. Cook over medium heat (stirring constantly) until the vegetables are soft. Pick out the beef trimmings (discard).

Put the vegetable/butter mixture into a blender with the cup of water and puree until smooth. Strain into a clean sauce pan. Add the soy sauce, wine and peppercorns. Cook over medium heat, stirring constantly until the mixture cooks down (maybe 15 minutes?).

Add the cream, continuing to cook and stir over medium heat. Add the diluted cornstarch mixture. Stir sauce until it starts to thicken slightly.

Enjoy over yummy steak.