Pepper Cream Sauce for the Grill

"Great on steak."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
  • Add the stock and boil for 5 minutes.
  • Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
  • Put the vinegar and sugar into a small saucepan.
  • Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
  • Cool for 1 minute and pour in the cream sauce.
  • Stir well.
  • It may be necessary to replace it over the heat to re-melt the caramel.
  • Add the port and peppercorns.
  • Season with salt and pepper to taste.

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Reviews

  1. I made this rich sauce last night to go with Grilled Sirloin Steaks. The flavor was heavenly! After the addition of the peppercorns, I did let the sauce simmer on low for about 7 minutes to really enhance their flavor. Thanks for a great sauce, Miller! -CG
     
  2. All I was getting out of the DH was OMG OMG and this is better than anything he has had in a restaurant, for me though I found it a little too rich but a small amount was absolutely delicious. I couldn't comment personally with respect to comparison to restaurant as I rarely order steak when dining out and usually have it with a mushroom sauce if I do but DH has already requested that we have again when he grills/B-B-Q's steak, tonight we had rum[p steak but he is looking forward to it with a t/bone. Will halve the recipe for 3 of us though but that said we did go through more than half the sauce between 3 of us but I think I will be having less next time for health reasons. The only suggestion I would make is to give your peppercorns a rough grind in a grinder or mortar a pestle, I gave mine a rough grind in a grinder and the also added some rough ground pepper to the steak which made for a very creamy peppery steak sauce. Thank you Mille for a great recipe,
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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