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Old 06-28-2012, 12:57 AM   #1
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Exclamation Pepper Sauce Recipe Needed

Hey guys!

I am after a really nice Pepper Sauce recipe to have over our Porterhouse steaks tomorrow night

Any recipes would be most appreciated, thanks everyone
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Old 06-28-2012, 01:22 AM   #2
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Do you mean chili peppers or black pepper. I can give you a recipe for steak au poivre, which uses black pepper. It's really good.
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Old 06-28-2012, 04:20 AM   #3
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Hi Taxy

Yes, it is a black pepper sauce I am after.

I must remember I am on an American site as here in Australia we dont call them Pepper's, we call them Capsicums

I would love to have your recipe for steak au poivre, thanks so much
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Old 06-28-2012, 08:56 AM   #4
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Well... how exotic do you want to get with this sauce?
You could use the gel filtration-freezer method to produce a black pepper consomme, then use the consomme as a base for your sauce.

My first inclination would be some kind of cream-based sauce. I'd take a bunch of whole black and white peppercorns and toast them in a pan over medium-high, let them cool, and very coarsely grind them with a rolling pin or something similar. Maybe the back of a pan. Then I'd add them back into a pan with some butter, shallot, fresh rosemary and cook for a minute or two. Then I'd deglaze with white wine or vermouth and beef broth and reduce to syrup consistency. Then I'd add heavy cream and a tiny dash of fresh ground nutmeg, bring to a boil, then reduce the heat and cook at a simmer until the cream is reduced and coats a spoon. After that I'd pour in all the jus that's collected from the steaks, and let it cook a few seconds longer. Then I'd strain out all the solids, whisk in a tablespoon or two of cold butter off the heat, check seasoning, and then put on top of steak. Better if you cook the sauce a la minute. That's what I would personally do, not having a "pepper sauce" recipe handy.
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Old 06-28-2012, 09:44 AM   #5
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Here you go, Steak au Poivre Recipe. It says to use strip steak, but I've used filet mignon and T-bones with good results.
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Old 06-28-2012, 06:59 PM   #6
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Thank you so much NM and Taxy, most appreciated
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Old 06-28-2012, 08:50 PM   #7
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I make my au poivre sauce using the a la minute style. I start out with chicken breast fillets or fillet mignon, and some pepper corns which I whack with a cleaver or skillet to break them up, then combine semi-crushed pepper corns with chicken or meat and cover with plastic wrap over and under. Then with a mallet I whack the chicken/meat to embed the pepper corns into the meat. The meat/chicken should be about 1/4" or at most 1/2" thick...

Then quickly, I saute the chicken or meat in butter, reserve the chicken/meat in a warm oven, and deglaze the pan with some wine, perhaps Madeira or Marsala or a dry Sherry, and possibly some herbs (e.g. tarragon or rosemary), and then whisk in some cream to thicken and enrich the sauce, and finally correct seasoning with S+P, then serve this a la minute sauce over the chicken breasts or filet mignons.

So I hope you don't mind the informal style of my recipe, with no measurements.
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Old 06-29-2012, 03:58 AM   #8
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That sounds lovely too Greg, thanks so much

Informal is good
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