Green Peppercorn Cream Sauce for Steak, No Added Refined Sugar
International dishesSauces and DipsEurope and North America30 minutes
Green peppercorn cream sauce for steak gives a thick, warmly spicy sauce that finishes a piece of meat on its own. The difficulty is keeping the cream from splitting.
The butter melts over medium heat before the onion and garlic go in, since burnt butter turns the whole pan bitter. Some of the green peppercorns are lightly crushed so they release their flavor, then simmered for 5 minutes in stock.
This batch weighs about 400g, at roughly 214 calories per 100g.
Method
Rinse 50g green peppercorns, drain them and lightly crush some of them so they release their flavor.
Melt 20g unsalted butter in a pan over medium heat, add 1 teaspoon minced onion and 1 teaspoon minced garlic and fry until fragrant and soft.
Add the green peppercorns and 100ml broth, bring to a gentle boil, then lower the heat and simmer for 5 minutes.
Add 200ml whipping cream, 2 teaspoons fish sauce and 1 teaspoon kOBE Monk Fruit Blend and stir through.
Add 1 teaspoon white wine and 1 sprig of thyme if you like, cook for another 2 to 3 minutes until the sauce thickens, then taste and adjust.
Pour the sauce over a steak straight off the heat, or serve it with grilled chicken or pan seared pork.
Tips
Keep the heat off high while the butter melts, since burnt butter turns bitter.
A low simmer once the cream goes in keeps the sauce from splitting.
Brined green peppercorns need a rinse under cold water, or the whole pan of sauce turns harshly salty.
Pound only some of the green peppercorns, as doing them all makes the sauce sharply hot.
The sauce keeps in the fridge for 1 to 2 days and reheats over low heat.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.