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!

Throwback Thursday: Sauteed Steak w/ Green Peppercorn Sauce

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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.

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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