Peppercorn Cream Sauce Recipe is excellent served with your favorite beef steak or roast recipe. My husband loves his steak, but he really loves it smothered with this great sauce! I have also used this sauce on my Beef Stroganoff instead of using cream of mushroom soup.
Making this Peppercorn Cream Sauce is a simple process that produces immense flavor in just minutes. It is a tasty addition to many dishes – not only beef, but also chicken and even fish. You have the choice of using red wine, brandy, or cognac in this sauce. Remember the alcohol taste cooks out of the sauce.
Au poivre, in French, means prepared or served with a generous amount of peppercorns or coarsely-ground pepper. Steak au Poivre in French, is literally steak with pepper. Traditionally it is a filet mignon steak that is sauteed and served with a quick sauce. Learn How To Cook Perfect Steaks.
More wonderful Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
In a medium frying pan over medium heat, melt butter. Add shallot or green onions, crushed green peppercorns; saute until onions are soft.
Add brandy (or other alcohol of your choice) and cook until liquid is reduced by half.
Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.
* Crack the peppercorns with a mortar and pestle. It is fine if some are just broken in half and others are smaller. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small heavy skillet or saucepan.