Throwback Thursday: Sauteed Steak w/ Green Peppercorn Sauce

This weeks Throwback recipe includes a very important staple in cooking- a basic brown sauce. A basic brown sauce is the base for many different gravies and other sauces. Once you are able to make a basic brown sauce, you will open all sorts of new doors for sauces. For me, this was a very exciting thing (like I tell you constantly, I am obsessed with sauces).

The green peppercorn sauce is great for steaks and simple enough to whip up on a weeknight. Looking back I am laughing at this meal… I ate every single peppercorn in my sauce and ended the dinner with my mouth on fire. Even with that, this was a delicious recipe!

Sauteed Steak with Green Peppercorn Sauce

Serves 4

• 2 tbsp butter
• 4 steaks (NY strip or tenderloin)
• 2 tbsp shallots (minced)
• 2 tbsp Port wine
• 2 tbsp Brandy or Cognac
• 3/4 cup basic brown sauce (recipe below)
• 2 tbsp heavy cream
• 2 tbsp green peppercorns
• salt & pepper (to taste)

Directions

1. Dry the steaks and season with salt. Clarify the butter and pour into a saute pan over medium heat
2. Saute steaks in clarified butter until cooked to desired doneness, then set aside and cover with foil.
3. Whisk the chopped shallots into the pan drippings and add the port and brandy/cognac to deglaze the pan.
4. Add the brown sauce, heavy cream, and peppercorns and reduce the sauce to desired consistency (add salt and pepper to taste).
5. Drizzle sauce over steaks to serve with potatoes or side of choice.

Basic Brown Sauce

Yields 2.5 cups

• 2 tbsp butter
• 1 small carrot (diced)
• 1 small onion (diced)
• 1/4 cup flour
• 2 1/2 cups beef stock
• salt & pepper (to taste)

Directions

1. Heat the butter over medium heat in a saucepan, add  the vegetables and saute over medium-high heat until slightly browned.
2. Add the flour to make a roux, lower heat and cook roux mixture until it turns brown.
3. Add the stock and bring to a boil, stirring constantly until the sauce thickens.
4. Strain to remove vegetables and any lumps and add salt and pepper to taste.

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