Pepper Cream Sauce for Steaks, Pasta or Stroganoff

Submitted by Morrison

"I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 2 cups
• Serves: 4-6

ingredients

• 2 cups heavy cream
• 3⁄4 cup beef stock
• 1 shallot, minced
• 2 -3 garlic cloves, minced
• 3 tablespoons unsalted butter
• 1⁄2 - 1 tablespoon cracked black pepper
• 3⁄4 - 1 cup sliced mushrooms (optional)
• 1⁄4 cup asiago cheese (grated, only if using for pasta)

directions

1. Add the butter to an 8-10 inch skillet on medium heat.
2. When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
3. Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
4. Reduce heat to low and simmer 15 minutes, stirring occasionally.

Reviews

[Diane C.]

I made this last weekend for my 19yr old daughter and a group of her friends. 2 of which were from out of the country. Comments I overheard were "I could drink this" "This is the best American food ever" This sauce out shined the steak! My 14 yr old requested this to go with dinner tonight. Or maybe he meant it as dinner..Not sure. :-) Thank you for a fabulous recipe!