Steak with pepper sauce

I've been trying to cook steak with a pepper sauce.

So I crushed a stack full of black pepper. Then I put my steak on the peppers and pressed them so the peppers stuck on the steaks. After that I cooked the steaks to my liking in a frying pan. After taking the steaks out and I added some cream to the pan. Finally after stirring the sauce a bit, I poured the sauce over mushrooms and served it with steaks. I thought it was a mega meal. The housekeeper was so impressed. Maybe I put too much pepper on the steaks. Any tips to refine my recipe.

When you pepper-encrust, add a bit of salt and ignore the ijits who say it pulls water out of the steaks (it doesn't).

Once you've pulled the meat to rest (under an Al-foil tent) first deglaze the pan with a little red wine, marsala, port, calvados or similar, let it reduce, THEN add the cream. When it's reduced to your satisfaction, chuck a knob of butter in the pan and swirl around to melt. This gives you a much smoother sauce.

woof.

Hmmm...sounds good. Will try that out. Cheers.

I also like to use fresh peppercorns in the pan and go a little lighter on the peppercorn crust. I also enjoy adding brandy to the pan for flavour and because I can set fire to it.

But the salt point is important. You need the salt seasoning

Salt tip taken note of and yep, I'll definitely reduce the amount of pepper next time. How much pepper should be used?


Oh, yes!

If you deglaze with red wine, add a tiny pinch of sugar. When you have cooked your steak, a little squirt of lemon juice over it before letting it rest works wonders. Don't forget to pour any juices that have come out of the meat whilst it is resting back into your sauce, and whisk in - don't wanna be wasting the flavours.

I always deglaze with cognac and add some white wine, then some cream and a bit of Dijon mustard, as Don said don't forget to use the juice!

Ah but don riina, can you tell me how to make their steak sauce?

Blanched chicken livers, thyme, mustard, cream and butter.

first restaurant i worked at did it like this ,after frying the meat,in this case, strips of fillet steak, remove, then to pan add green peppercorns(comes in jars) mango chutney and sherry,then some demi-glace(can be bought in boxes i believe) then double cream...and the sauce is well tasty...
but the more traditional method of black peppercorns, r\wine,brandy etc is good if done properly.

<sketchy look at the metrosexual kitchen bitches>

Green peppercorns are good and YES, get them juices back in the sauce.

Out of your mouth? Sorry we didn't include hot pink food colouring. The don was right in pointing out what I missed in trying to post quickly: juices back in the sauce. There have been enough similar and supporting posts that if the vicar fucks up his steak and sauce, by common law his kitchen must be removed.

woof.

Just wanted to keep you on a short lead Doggie!

Yep, cheers everybody for the tips. The housekeeper broke into a cold sweat when I lit the brandy. However my sauce is definitely getting there.

Just wondering if I could work some garlic into the sauce somewhere. Is that possible? Or is that working against the laws of the universe?

Good to hear it is coming together well.

Last time I did it I only used about 2 table spoons of black pepper, otherwise it become too much when crunching on them!

The vicar,

After cooking the meat, I poured some brandy to deglaze the pan and then used a bit of garlic (1-2 cloves) finely chopped and added them at the same time with the cream.

Try it next time!

If you put garlic at the same time as the cream, you are going to be tasting raw garlic. Nobody wants that.

If you want some garlic flavour, you could marinate the steaks in a bit of garlic and oil before cooking, or spread a little crushed garlic paste onto the steaks before frying.