Peppercorn sauce is a classic French sauce made with heavy cream, Cognac, green peppercorns, and shallots. It’s rich and flavorful, and perfect for spooning over steak or chicken.This sauce is so good that you’ll want to make extra to have on hand for future meals.
If you’re a fan of French cuisine, you’ve probably had your fair share of peppercorn sauce. But what exactly is this popular sauce?
Peppercorn sauce is a thick, creamy sauce that is traditionally made with heavy cream, Cognac or brandy, and green peppercorns.
It’s often used as a finishing sauce for steak or other hearty meats, and can also be used as a dipping sauce or spread. While the exact origins of peppercorn sauce are unknown, it’s thought to have originated in France during the 17th century. Today, it remains a popular choice for French chefs and home cooks alike.
So next time you’re in the mood for something different, why not give peppercorn sauce a try? You might just find yourself hooked on its rich flavor and versatility.
What is Peppercorn Sauce Called?
A peppercorn sauce is a type of sauce made with crushed or ground peppercorns. It is typically used as a steak sauce, but can also be used on other meats, such as chicken or pork. Peppercorn sauce can be made with either green or black peppercorns, and often has a creamy base.
What is Au Poivre Sauce Made Of?
Au poivre sauce is a French sauce made with peppercorns. It is typically made with crushed black peppercorns, but can also be made with green or white peppercorns. The sauce is usually made by cooking the peppercorns in a pan with butter, then adding cream and/or stock to the pan and reducing the mixture until it thickens.
Sometimes Cognac or other spirits are added to the sauce as well.
What is Au Pouvoir?
In French, “au pouvoir” means “in power.” It is often used to describe the government or ruling party of a country. For example, you might say “Le parti au pouvoir est le Parti libéral du Canada” (The ruling party is the Liberal Party of Canada).
What is Hanger Au Poivre?
Hanger au poivre is a French dish that consists of a steak that is pan-fried with whole peppercorns. The peppercorns give the steak a spicy and peppery flavor. The hanger steak is a cut of beef that comes from the diaphragm of the cow.
This cut of beef is very flavorful, but it can also be tough if not cooked properly. When cooked correctly, hanger au poivre is a delicious and elegant dish that is sure to impress your guests!
Peppercorn Sauce Recipe
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced 3 tablespoons all-purpose flour 1 teaspoon ground black pepper
1 cup chicken broth 1 cup heavy cream Instructions:
Heat the oil in a saucepan over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the flour and pepper, and cook for 1 minute.
Pour in the chicken broth and cream, and bring to a simmer. Cook until thickened, about 10 minutes. Serve with your favorite dish!
Au Poivre Sauce Taste
Au poivre sauce is a French classic that is traditionally made with Cognac, shallots, and peppercorns. The sauce is typically served over steak, but can also be used on poultry or vegetables. While the sauce can be made with different types of peppercorns, green peppercorns are the most commonly used.
Steak Au Poivre Recipe
-1 (8 oz) filet mignon steak
-1 tablespoon olive oil
-1 teaspoon coarse ground black pepper -1/4 cup brandy -1/2 cup heavy cream
-2 tablespoons green peppercorns, crushed -Salt to taste Instructions:
1. Preheat oven to 400 degrees F (200 degrees C). 2. Heat the olive oil in a large ovenproof skillet over high heat. Add the filet mignon and sear for 2 minutes per side, or until evenly browned.
Remove the steak from the pan and set aside. 3. Add the brandy to the pan and carefully ignite with a match. Allow the flames to die down, then return the steak to the pan and spoon some of the sauce over it.
4. Place in preheated oven and roast for 8 minutes per inch of thickness, or until desired degree of doneness is reached (I like mine rare). Remove from oven and spoon more sauce over steak. Sprinkle with salt and serve immediately with mashed potatoes or rice pilaf.
Au Poivre Sauce Without Cream
If you’re in the mood for a rich, flavorful sauce but don’t want the heaviness that comes with cream, this au poivre sauce is the perfect solution. Made with dry mustard, Cognac or brandy, and plenty of crushed black peppercorns, it has all of the flavor of a traditional au poivre sauce without any of the guilt. Simply cook up your favorite protein and serve it with this delicious sauce on top.
You’ll be in culinary heaven in no time!
Make Ahead Au Poivre Sauce
Making a au poivre sauce ahead of time is a great way to save time when entertaining. This classic French sauce is traditionally made with crushed black peppercorns, but can also be made with green or white peppercorns. It’s important to use freshly ground pepper for the best flavor.
The other ingredients in this sauce are Cognac, heavy cream, and Dijon mustard. I like to make my au poivre sauce with chicken stock instead of Cognac, as it adds a bit more depth of flavor. If you do use Cognac, be sure to flame it off before adding the cream to prevent the sauce from curdling.
This sauce can be served over steak, chicken, or fish. It’s also delicious spooned over mashed potatoes or used as a dipping sauce for grilled vegetables.
What to Serve With Steak Au Poivre
One of the best things about steak au poivre is that it is so versatile. You can serve it with almost any type of potato, vegetable, or grain dish. Whether you’re looking for a simple side or something a little more elaborate, we’ve got you covered.
If you’re keeping things simple, roasted potatoes are always a good option. They take on whatever flavors you season them with, so feel free to get creative. For something a little more substantial, mashed potatoes are always a hit.
They pair especially well with the creamy sauce that’s typically served with steak au poivre. As far as vegetables go, green beans are a classic choice. But if you’re looking to mix things up, try serving the steak with roasted Brussels sprouts or sautéed mushrooms.
For something truly unique, try pairing it with roasted beets or sweet potato wedges. And finally, no meal is complete without a grain dish. Steak au poivre pairs especially well with rice pilaf or quinoa salad.
But if you’re feeling adventurous, try serving it over polenta or couscous instead.
Au Poivre Sauce Recipe Bbc
If you’re looking for a delicious and easy-to-make au poivre sauce recipe, look no further than this BBC Good Food classic. Made with just four simple ingredients – beef stock, cream, peppercorns and brandy – it’s the perfect way to add a little extra wow factor to your next steak dinner. Simply cook up your steaks as normal, then spoon over the sauce when they’re resting.
Capital Grille Steak Au Poivre Recipe
When it comes to steak, there are a lot of different ways to cook it. But one of the most popular and tasty methods is known as Steak Au Poivre. And if you’re looking for a delicious Steak Au Poivre recipe, look no further than The Capital Grille’s signature dish.
Here’s what you’ll need: -1 (8 oz.) filet mignon -1½ tablespoons cracked black peppercorns
-1 tablespoon olive oil -sea salt -freshly ground black pepper
-2 tablespoons butter -2 shallots, minced -2 cloves garlic, minced
-½ cup brandy or Cognac -1 cup heavy cream -3 ounces blue cheese, crumbled (optional)
To start, preheat your oven to 425 degrees F. Next, season your filet mignon with salt and pepper. Then heat a large skillet over medium high heat and add in the olive oil. Once hot, add in the filet mignon and cook for about 3 minutes per side or until browned.
Remove from the skillet and set aside on a plate. Add the cracked black peppercorns to the same skillet and toast for about 1 minute or until fragrant. Remove from the heat and let cool slightly.
Peppercorn sauce is a type of sauce that is made with peppercorns. It is a popular sauce in France, and it is often used as a dipping sauce for bread or as a condiment for meats. Peppercorn sauce can be made with either white or black peppercorns, and it is typically flavoured with vinegar, wine, or cream.