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Pepper Cream Sauce for Steaks, Pasta or Stroganoff

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“I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce.”
READY IN:
25mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the butter to an 8-10 inch skillet on medium heat.
  2. When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
  3. Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
  4. Reduce heat to low and simmer 15 minutes, stirring occasionally.

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