Reverted To An Ol' Stanby...

[OutdoorWriter]

..last night -- a rare NY strip with peppercorn sauce, some fries & a mixed salad with fresh avocado.

 

[Buckbrush]

OK, gotta have the peppercorn sauce recipe, please

 

[OutdoorWriter]

OK, gotta have the peppercorn sauce recipe, please

I make the large economy size to freeze in 2 oz. meal size portions. Thus, this recipe will make a little more than a quart. It shouldn't be too difficult to reduce proportionally, tho.


Ingredients

3 tablespoon of butter
2 shallots, finely chopped
2-3 garlic cloves, finely chopped
1/2 cup of brandy or cognac
1 tablespoon of Worcestershire sauce
1 can of chicken or beef stock
1 qt. double cream (heavy cream)
5 tablespoons peppercorns
3 teaspoons cornflour (cornstarch)
1/2 cup parsley (or cilantro), finely chopped

Heat a pan on med-hi, then turn the heat down and add the butter, parsley and shallots. Saute until they start carmelizing. Use a wooden spoon to scrape any caramelised bits loose in the pan, then quickly add the brandy or cognac. Be carefult it might splatter. Let the mixture bubble away for a few minutes.

Now add the stock, cream, and peppercorns. Bring to a rolling boil and let it perk for a few minutes.

Meanwhile, mix the cornstarch with a bit of water to make a roux. To thicken the sauce, pour some of the roux into the pan and quickly mix it in with a spoon. Add more as necessary until the sauce has thickened to your liking.

 

[OutdoorWriter]

OK, gotta have the peppercorn sauce recipe, please

Whoops, I forgot about the peppercorns. You need to put them into ziploc bag, wrap in a cloth & beat with a hammer to break them down somewhat. Or use a blender on 'chop" speed for a short time. You want mostly coarse pieces, not fine dust.

 

[Buckbrush]

Thanks, it looks amazing