Skip to content
Savour the SensesRecipes for happiness
  • Home
  • About Me
  • Recipes

Throwback Thursday: Sauteed Steak w/ Green Peppercorn Sauce

March 24, 2011 10 comments Article Main Course, Meat, Recipes, Sauces

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 w/ Green Peppercorn Sauce

Throwback Thursday: Sauteed Steak w/ Green Peppercorn Sauce

No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • 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

Instructions
 

  • Dry the steaks and season with salt. Clarify the butter and pour into a saute pan over medium heat
  • Saute steaks in clarified butter until cooked to desired doneness, then set aside and cover with foil.
  • Whisk the chopped shallots into the pan drippings and add the port and brandy/cognac to deglaze the pan.
  • Add the brown sauce, heavy cream, and peppercorns and reduce the sauce to desired consistency (add salt and pepper to taste).
  • Drizzle sauce over steaks to serve with potatoes or side of choice.
Tried this recipe?Let us know how it was!

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.

logo
Food Advertising by
Print Friendly, PDF & Email

Related Posts:

  • 30 Days of Holiday Recipes
    30 Days of Holiday Recipes
  • New York Restaurants: The Modern
    New York Restaurants: The Modern
  • Grilled Steak with Beet-Cabbage Slaw and Whipped Goat Cheese Yogurt
    Grilled Steak with Beet-Cabbage Slaw and Whipped…
  • The Awaiting Table School of Cookery in Italy
    The Awaiting Table School of Cookery in Italy
  • Featured Foodie Friday: Andrew K
    Featured Foodie Friday: Andrew K
  • Top 11 of 2011 & New Years Resolutions
    Top 11 of 2011 & New Years Resolutions
Tags: beef, dinner, gravy, mother sauce, peppercorn, potatoes, recipe, sauce, spicy, steak

10 comments

  • Hester Casey - Alchemy March 24, 2011 at 9:42 am -

    Throwback Thursday? I love it! That sauce looks delicious.

  • Savour the Senses March 24, 2011 at 9:47 am -

    I have a bunch of recipes from my old blog page that aren’t listed in my directory on this blog, so each Thursday I do a “throwback” recipe from that blog so that I can consolidate all of my recipes into one location. =)

  • Victor @ RandomCuisine March 24, 2011 at 9:58 am -

    This looks such a great sauce. Love it!

  • The Farmers Wife March 24, 2011 at 3:19 pm -

    Oh yum… I love a good steak, and your sauce looks exquisite!

  • Liz March 24, 2011 at 5:28 pm -

    Oh, such a lovely entree…my boys would love this one!

  • Cristina March 26, 2011 at 1:18 pm -

    Mmmm. What a great dish, this sauteed steak, with the brown sauce…perfect on mashed potatoes, rice and a side of greens. Delicious!

  • Kita March 26, 2011 at 2:32 pm -

    I hadnt really enjoyed a steak with sauce until recently. Now I want to try all kinds of sauces. This looks great.

  • Savour the Senses March 26, 2011 at 5:59 pm -

    Sauces are the best! But I do have to say I still love some good ol’ spicy A1 sauce!

  • avazu June 9, 2011 at 10:59 pm -

    wow!!!good,I will have a try。

Leave a Reply Cancel reply

Your email address will not be published.

Rate This Recipe!




Categories

  • Culinary 101 (8)
  • Guest Posts (24)
  • Quotes (1)
  • Recipes (338)
    • Appetizers (48)
    • Bread (1)
    • Breakfast (28)
    • Dessert (41)
    • Drinks (12)
    • Fruit (35)
    • Lunch (90)
    • Main Course (179)
    • Meat (108)
    • Salad (12)
    • Sauces (69)
    • Seafood (56)
    • Side Dishes (54)
    • Snacks (37)
    • Soup (29)
    • Vegetables (105)
  • Restaurants (18)
  • Travel (15)
  • Uncategorized (5)
  • Updates (12)

Tags

appetizer asian asparagus avocado baked baking basil beef bread breakfast carrot cheese chicken cilantro dessert dinner easy fish garlic guest post healthy italian lemon lime mexican onion pasta pork potato quick recipe red pepper rice salmon sauce seafood shrimp soup spicy spinach sweet throwback thursday tomato vegetarian zucchini
logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by
my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Foodista Drink Blog of the Day Badge
logo
Food Advertising by
Privacy Policy

Copyright Savour the Senses 2023 | Theme by ThemeinProgress | Proudly powered by WordPress