Black Peppercorn Sauce

"I am a big fan of Steak au Poivre but we rarely cook our steaks in a skillet so I never have the drippings to make the sauce. This is a recipe I found on the internet. I admit it is not as good as the real thing from scratch, but it is quite tasty."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Grind peppercorns until they are coarsely ground and set aside.
  • Prepare the gravy mix according to directions and reserve.
  • In small saucepan melt the butter over a low fire and add the shallots and garlic.
  • Saute for about 2 minutes.
  • Add the ground peppercorns and saute on low for 2 minutes.
  • Add the remaining ingredients including reserved brown gravy and simmer on low for appproximately 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes