Hey, everybody, it's Johnny Mac from
The Sauce and Gravy Channel.
Do you like steak?
Do you like sauce?
Well, this is the ultimate steak
sauce that you should start making.
Green peppercorn sauce.
Pepper steak sauces are definitely
a classic French style recipe.
This is a take on the steak au poivre,
which uses the hard black peppercorns instead.
In this recipe, we use the green peppercorn,
which is more of a soft peppercorn, which
has a very fruity flavor and taste.
If your local grocery store doesn't have green
peppercorns, you can always buy it online.
Please do check the description below for a
list of the ingredients we'll be using.
Green peppercorns, thin Brown Veal stock, cognac,
heavy whipping cream and butter.
All right, let's go ahead and
hit this steak sauce recipe.
Go ahead and take your steaks out of the oven.
First we're going to go ahead and
remove the steaks from the saucepan.
Go ahead and put them in a place that's nice and warm.
This will probably take roughly
about ten minutes to do.
Remove the grease, add a little butter, turn
up the heat to medium because we're not
going to deglaze with white wine here.
Go ahead and use the butter to get all
of the fond off of the sauce pan.
The melted butter will help with the process of removing
all of the wonderful particles off the bottom of the
pan and get that wonderful flavor into the sauce.
Okay, now it's time to grab the stars of the show.
The green peppercorns.
Go ahead and dump them on in, stir it up a little bit.
Get those guys well incorporated into the saucepan.
While you're incorporating the green peppercorns,
go ahead and take the opportunity.
Just keep on scraping all the fond off of the pan.
The more of those flavors, the better.
Once you've incorporated all those wonderful flavors and
the peppercorns are ready to go, it's time
to break out the big guns.
Grab the cognac, dump it in,
break out the fire and voila.
When you're flambang anything, please just make
sure that there's nothing anywhere near the
pan above or around marshmallows, anyone?
S'mores would be absolutely fantastic.
When the flame goes out, go ahead and
bring it back over to the burner.
Turn it up to medium heat.
You want to reduce the rest of the
cognac mixture down to pretty much nothing.
The reason why you want to go ahead and reduce the
cognac mixture down to pretty much nothing is because if you
leave any in there, it'll be a little bit too acidic.
So we're at a pretty good point right here.
Go ahead and grab your thin Brown Veal sauce.
Check the description below for a link on
how to make this thin Brown Veal sauce.
Pour it on in, incorporate it, give it a little mix.
Get this guy rolling.
Once you've reduced the veal stock for a couple
of minutes, go ahead and grab the cream.
Throw it on in mix it all together.
At this point you're going to want to
take the spoon and start smashing some of
those green peppercorns to release some of their
wonderful peppery flavor into the sauce.
Reduce the sauce by half.
At this point, make sure that you keep stirring it.
Keep a good eye on it, making sure that
the sauce is doing what it needs to do.
Now this bad boy has been reduced by half.
Give it a little bit of a stir.
Once it coats the back of the spoon, you're done.
Give it a little taste check to see if
it needs a little salt season to taste.
Okay, so now turn off the heat.
We're gonna add a notch of butter.
Stir that bad boy around.
This will help give the sauce a nice glossy look.
Give it a creamy rich texture and flavor and
hey, butter makes everything better and that'll just about
do it for one delicious green peppercorn sauce.
Absolutely fantastic.
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