Pepper Cream Sauce for steak
For my birthday, I found the most exquisite, beautifully marbled T-Bone steaks on a special (R69 per kilo!). But for some reason the mushrooms were just unaffordable. (R22 for 250g). So, mushroom sauce, ala Alexander, as off the menu.
So, I thought of two alternatives – a simple sage butter sauce or a creamy steak sauce.
When offered to the committee, there was a four-nil vote for the pepper sauce. Ok, three-nil, as Ben, being 12, does not eat anything green, with colour, onions or pepper. (Funny, two years ago he did. I guess the tongue is resting for puberty).
So, after my friend and companion G. Oogle gave me a few pointers on what people do with pepper sauce, I assimilated all of the wise opinions and came up with this:
|1. Butter (is better)||about 1 Tablespoon|
|2. Green Madagascar Peppercorns||3 Tablespoons|
|3. Black Peppercorns||1 Tablespoon|
|4. Garlic||2 Cloves|
|5. Brandy||1 Tablespoon|
|6. Beef stock||250ml|
|8. Corn flour||1 Tablespoon|
I put the half of the green and all of the black peppercorns as well as the garlic in the mortar and pestle and pounded it. Not too much, you still want some texture.
I heated the butter in a saucepan, and as it was melting I added the contents of the mortar and pestle. I did not brown the butter first.
I then bubbled the peppercorn garlic paste until the garlic had a nice golden colour. The flavour develop beautifully!
Add the stock and the brandy and simmer for at least five minutes to get rid of the alcohol.
Add the cream and cook until it thickens slightly, nicely covering the back of a spoon.
Put about 2 Tablespoons of cold water in a small bowl and add the Maizena (Corn flour). I whisk this up with my trusty Aero Latte, my mini whisk.
Add some of the hot sauce to this mixture and whisk in. Then add this to the sauce. (No clots, guaranteed!) (Heidi taught me this).
Whisk until the sauce thickens.
Now just top your perfect fried steaks with this and see how it magically disappears off the plate!