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    You are in: Home / Community Forums / Recipe Requests - General / Black pepper sauce recipe
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    Black pepper sauce recipe

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    satimis
    Sat Apr 13, 2013 2:53 am
    Food.com Groupie
    Hi all,

    What would you recommend a recipe of black pepper sauce for Sirloin steak. Most the time I serve steak with Lea & Perrins Worcestershire Sauce. I expect trying some other sauce. I found many black pepper sauce recipes on searching wondering which one shall I select. I don't expect having too many ingredients on the recipe. TIA

    Rgds
    satimis
    duonyte
    Sat Apr 13, 2013 9:27 am
    Forum Host
    I haven't run into a black pepper sauce steak sauce recipe yet, but I thought this one might also be of interest to you, Real Steak Sauce
    Chicagoland Chef du Jour
    Sat Apr 13, 2013 9:46 am
    Food.com Groupie
    Do you have a recipe for black pepper sauce? I'd like to see it. Sounds good!

    These are 2 sauces you may enjoy.

    Steak With Blue Cheese Sauce used often to top steaks but can be overpowering if to much is used.

    Roast Beef Tenderloin With Red Wine & Shallot Sauce I have made and thoroughly enjoyed the sauce
    Zeldaz
    Sat Apr 13, 2013 10:16 am
    Food.com Groupie
    This is a Giada de Laurentiis recipe, and it's delicious! Filet Mignon With Goat Cheese and Balsamic Reduction
    satimis
    Sat Apr 13, 2013 10:59 am
    Food.com Groupie
    duonyte wrote:
    I haven't run into a black pepper sauce steak sauce recipe yet, but I thought this one might also be of interest to you, Real Steak Sauce

    Hi,

    Your recipe looks interesting me. The sauce is easy to prepare with a few ingredients. I have Worcestershire sauce and Dijon mustard in kitchen. I don't have French's Spicy Brown Mustard and I'll substitute it with Dijon mustard. Thanks
    satimis
    Sat Apr 13, 2013 11:05 am
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    Do you have a recipe for black pepper sauce? I'd like to see it. Sounds good!

    Hi,

    Sorry I don't have a recipe. Searching it on Internet I found several recipes,

    Quote:


    These are 2 sauces you may enjoy.

    Steak With Blue Cheese Sauce used often to top steaks but can be overpowering if to much is used.

    Roast Beef Tenderloin With Red Wine & Shallot Sauce I have made and thoroughly enjoyed the sauce

    Thanks.

    The second recipe looks interesting to me. What is "beef stock"?

    satimis
    satimis
    Sat Apr 13, 2013 11:14 am
    Food.com Groupie
    Zeldaz wrote:
    This is a Giada de Laurentiis recipe, and it's delicious! Filet Mignon With Goat Cheese and Balsamic Reduction

    Hi Zeldaz,

    Your recipe looks interesting to me. I have all ingredients available in kitchen except "goat cheese"

    Following link suggest replacing it with creamy cheese.
    What can I use instead of goat cheese in a recipe
    http://www.myrecipes.com/how-to/cooking-questions/goat-cheese-substitute-00420000013023/

    I'm prepared using melt mozzarella instead.

    Thanks

    Rgds
    satimis
    Zeldaz
    Sat Apr 13, 2013 11:37 am
    Food.com Groupie
    Mozzarella will not give the same results. Goat cheese is cheese made from goat's milk. The type to be used is chevre, a fresh (not aged), soft goat cheese, which is more like ricotta than mozzarella. I like the suggestion of combining cream cheese with feta, though. I'd try to get a Bulgarian sheep's milk feta, as it's soft and creamy. To be honest, if you can't get it, just omit it, as it's the balsamic reduction that is the best part, in my opinion. A drizzle is all you need, as it is sweet and tart. And cheap balsamic works just as well as the expensive stuff! I haven't made any in awhile, maybe I'll make some this weekend. It keeps in the pantry for many months.
    satimis
    Sat Apr 13, 2013 12:06 pm
    Food.com Groupie
    Zeldaz wrote:
    Mozzarella will not give the same results. Goat cheese is cheese made from goat's milk. The type to be used is chevre, a fresh (not aged), soft goat cheese, which is more like ricotta than mozzarella.
    - snip-

    Thank for your advice..

    I'll try to shop chevre in supermarket on Sunday. Hopefully I can find goat cheese.

    I have nice Balsamic from Modena, Italy - Aceto Etrvsco, Aceto Balsamico di Modena

    satimis
    pinky kookie
    Sat Apr 13, 2013 1:26 pm
    Food.com Groupie

    Not sure if you have seen this very good recipe for sirloin pepper steak. You can easily add more black pepper to your own taste, if you want. icon_biggrin.gif

    PEPPER STEAK RECIPE -
    By Hippie2MARS - with 2 good reviews -
    http://www.food.com/recipe/pepper-steak-204177

    I also have this tried & true recipe:

    HOMEMADE STEAK SAUCE -
    http://www.food.com/recipe/homemade-steak-sauce-420973

    You also asked: "What is "beef stock"?
    It is beef broth, consomme or bouillon made with beef meat leftovers that you can buy it concentrated in cans, cubes or ground; and it is used in soups, sauces and gravies. There are also chicken and vegetable stocks sold in any supermarket.


    Last edited by pinky kookie on Sat Apr 13, 2013 1:49 pm, edited 1 time in total
    Chicagoland Chef du Jour
    Sat Apr 13, 2013 1:45 pm
    Food.com Groupie
    pinky kookie wrote:

    Not sure if you have seen this very good recipe for sirloin pepper steak. You can easily add more black pepper to your own taste, if you want. icon_biggrin.gif

    PEPPER STEAK RECIPE -
    By Hippie2MARS - with 2 good reviews -
    http://www.food.com/recipe/pepper-steak-204177

    You also asked: "What is "beef stock"?
    It is beef broth, consomme or bouillon made with beef meat leftovers that you can buy it concentrated in cans, cubes or ground; and it is used in soups, sauces and gravies. There are also chicken and vegetable stocks sold in any supermarket.


    Here are some beef stock recipes for you to peruse:

    click here icon_arrow.gif http://www.food.com/recipe-finder/all/beef-stock
    pinky kookie
    Sat Apr 13, 2013 1:51 pm
    Food.com Groupie

    That is right. It can also be homemade style. icon_biggrin.gif icon_wink.gif
    Zeldaz
    Sat Apr 13, 2013 2:31 pm
    Food.com Groupie
    Stock is made with meat and bones, so it usually contains quite a bit of gelatin. Broth is made with just meat and has a much lighter flavor and body to it, and lacks the gelatin and the dissolved minerals stock has. Then, to add to the confusion, there's consomme, which is a clarified version of stock, and demi-glace, which is very concentrated stock mixed with brown sauce. icon_rolleyes.gif
    At any rate, making your own stock is pretty simple, it just sits on the stove for hours and requires very little attention.


    Last edited by Zeldaz on Sat Apr 13, 2013 3:18 pm, edited 1 time in total
    pinky kookie
    Sat Apr 13, 2013 2:45 pm
    Food.com Groupie

    I did not clarify that, but "beef meat leftovers" are the same thing that includes bones with some meat and natural gelatin. It is the same when making turkey broth from the leftover turkey carcass. icon_rolleyes.gif
    Chicagoland Chef du Jour
    Sat Apr 13, 2013 2:48 pm
    Food.com Groupie
    I cheat and use a product called "Better Than Bouillon"

    It comes in Beef, Chicken, Vegetable, Mushroom, Ham, just to name a few. GREAT stuff! It's available in the US grocery section with bouillon and dried soup mixes.

    Check here icon_arrow.gif http://www.soupsonline.com/m-48-better-than-bouillon.aspx?gclid=CPD0yoenyLYCFaVcMgodOksAHA

    Amazon has it, or you can order thru other sources.
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