STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F.
- Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
- Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
- Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
EASY CREAMY PEPPER SAUCE
Easy creamy pepper sauce is the perfect accompaniment to a juicy grilled steak and takes only a few minutes to knock together.
Provided by Alida Ryder
Categories Gluten free Sauce Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Melt the butter in a frying pan then add the onion and saute until soft.
- Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
- Gently toast the pepper until fragrant then pour in the cream.
- Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference.
- Serve.
CRACKED-PEPPER CREAM SAUCE
Steps:
- Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
- Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF
I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce.
Provided by Morrison
Categories Steak
Time 25m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the butter to an 8-10 inch skillet on medium heat.
- When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
- Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
- Reduce heat to low and simmer 15 minutes, stirring occasionally.
Nutrition Facts : Calories 498.1, Fat 52.8, SaturatedFat 32.9, Cholesterol 185.9, Sodium 214.8, Carbohydrate 5.2, Fiber 0.2, Sugar 0.2, Protein 3.4
RED BELL PEPPER CREAM SAUCE
Categories Sauce Cheese Garlic Pine Nut Bell Pepper Fall Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)
RED PEPPER CREAM SAUCE
The delicious sauce is always a hit! Serve it with your favorite raviolis.
Provided by MrsHuey10
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
- Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
Nutrition Facts : Calories 216 calories, Carbohydrate 3.8 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 13.7 g, Sodium 241.9 mg, Sugar 1.3 g
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