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Peppercorn Steak Sauce




Source of Recipe


Marla
Peppercorn Steak Sauce

2 tsp. Fresh cracked black peppercorns
1 Tbsp. bottled Green peppercorns
Heavy cream
Dry white wine or cognac
1" to 1-1/2" thick beefsteak of your choice

Preparation: Marinate steak to your preference or rub with olive oil and
press in kosher salt and cracked black pepper and allow to sit for 1 or more
hours. Heat a heavy skillet to high temperature. Sear steak quickly (20 sec. or
so) on both sides to seal in juices then remove to grill for finishing to
desired doneness. While steak is cooking on the grill, deglaze pan with 1/4 to
1/3 cup wine. (If there is little or no drippings from the steak add a little
butter to the hot pan and brown but do not burn it, then deglaze). Add cracked
black pepper, green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook
over medium heat, stirring constantly until liquid is reduced by half. By
this time the steak should be done. Place steak on serving dish and pour pepper
sauce over the steak or serve the sauce in a small ramekin on the side. This
recipe yields about 1/4 cup of sauce or enough for two eight ounce steaks.