The word "sauce" has French roots and means "gravy" in translation. This is a seasoning for the main dish, which includes vegetables, spices, broth, cream and many other ingredients. Ever since the advent of sauces in France in the 17th century, they began to be given names by the names of those products on the basis of which they were prepared. So there was pepper sauce, mustard, onion, etc. Today we will talk about pepper-based sauce, which is traditionally prepared for meat steaks.
Classic pepper sauce
At the same time, the sharp and soft creamy taste of pepper sauce is in perfect harmony with meat. It is traditionally used as a seasoning for beef steaks and other "male" dishes.
Pepper steak sauce, the recipe of which is proposed below, is prepared from peppercorns. What color it will be depends on the preferences of the cook. The original uses a mixture of white, black, pink and
green peppers, but you can take one of the presented species. Before cooking, you must first crush it.
Add pepper to the fried onion in a pan, add salt, pour cognac and set fire to it with a match. You need to be especially careful here, as the flame rises high enough. After 2 minutes, the brandy will evaporate. Now you can add cream (70-100 ml), let it boil and remove from heat or boil until thick. It all depends on the desired consistency. Serve hot by pouring steak sauce, or cold in a saucepan.
Traditional steak pepper sauce: recipe with photo
The taste of traditional pepper sauce has pronounced notes of cream. It is tender, but with a spicy pepper in taste. Cooking it is easy even for an inexperienced chef.
For this sauce shallots are taken, which will additionally give it a delicate structure. Cut the third part of the stem as small as possible and fry in butter. Add freshly ground pepper, passed through a special mill, and salt. Pour cognac, set fire. After 2 minutes add cream. Keep the pepper sauce on fire until a thick consistency is obtained.
Original pepper sauce on meat broth
Even the best steak truly reveals its taste only in combination with sauce. He adds piquancy to the meat, juiciness, makes it literally melt in the mouth. Traditionally, pepper sauce based on peppercorns, cognac and cream is served to the steak. For a special taste, you can put concentrated meat broth - just one teaspoon, and the sauce takes on completely different notes.
First, chopped onion and garlic finely chopped in butter with vegetable oil. Shallots are more suitable for the sauce, which has a sweetish flavor, but onions are also suitable. It will need ½ head and 2-3 cloves of garlic. When the onion becomes caramel color, add a spoonful of concentrated broth, a handful of black and green pepper with peas (you can crush a little with a rolling pin), 50 g of cognac and immediately set fire to the contents of the pan. This is the peculiarity of the preparation of this sauce - alcohol burns out, but the aroma remains.
At the last stage of cooking, cream is poured into the pan: 100-150 ml, depending on the fat content (the higher the% on the package, the smaller the volume). Now the pepper sauce for
beef steak needs to be boiled to a thick consistency. They can immediately pour the finished meat or serve separately in a saucepan.
Pepper Steak with Sauce
The peculiarity of the preparation of this steak is that it is fried in pepper, in which it needs to be rolled before being sent to the pan. And then sauce is prepared in the same oil, saturated with aromas and taste of fried meat.
Black pepper does not need to be ground for breading, just crush it a little and you can roll steaks in it on both sides. At the same time, melt the butter in a pan. Put the steaks and fry them over high heat until crusty. After that, send the meat to “rest”, and pour 20 g of cognac, 200 ml of cream into the pan, not removing it from the heat, add a tablespoon of mustard and salt to taste. Boil the steak pepper sauce (the recipe of which is presented above) for 10 minutes. Then add the previously fried steaks to the pan, turn off the heat and let them soak in the sauce for 5 minutes on each side.
Red pepper sauce
This sauce could be called an analogue of the famous Red Devil (red devil), if not for the composition. In the original, it is made from red cayenne pepper. In the presented recipe, this ingredient does not, but this does not make it worse, it even wins, because it has a more natural composition.
To make hot pepper sauce at home, you will need two large sweet red peppers, 1 chili pepper, ½ onion and 2 cloves of garlic.
Finely chop the onion and garlic and fry in vegetable oil. Add chopped bell peppers and chilli to the hot pan. Fry all ingredients until soft, salt. Transfer the hot mass to the blender bowl and beat until smooth. Transfer to a saucepan and serve with traditional beef steaks.