Pepper Cream Sauce for Steaks Pasta or Stroganoff
Transform your meals with this luscious Pepper Cream Sauce, a versatile companion perfect for elevating steaks, pasta, or classic stroganoff. This decadent sauce starts with a base of sautéed shallots, garlic, and freshly cracked black pepper, enriched with a silky blend of heavy cream, Dijon mustard, and a touch of soy sauce for a burst of umami. The addition of beef or chicken stock creates a velvety texture, while a hint of flour ensures the perfect consistency. Ready in just 25 minutes, this indulgent sauce strikes the perfect balance between creamy and peppery, making it a must-try for an effortlessly elegant dinner. Whether draped over grilled meats, coating al dente pasta, or enhancing a hearty stroganoff, this recipe promises bold flavor in every bite.
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Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Shallot, finely minced
- 2 cloves Garlic, minced
- 2 teaspoons Freshly cracked black pepper
- 1 tablespoon All-purpose flour
- 1 cup Beef or chicken stock
- 1 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Soy sauce
- 0.25 teaspoon Salt
Directions
Step 1
Heat a medium saucepan over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Step 2
Add the minced shallot to the pan and sauté for 2-3 minutes until it becomes translucent, stirring frequently.
Step 3
Add the minced garlic and freshly cracked black pepper to the pan. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Step 4
Sprinkle the flour evenly over the shallot and garlic mixture. Stir constantly for about 1 minute to cook out the raw flour taste.
Step 5
Gradually pour in the beef or chicken stock, whisking constantly to prevent lumps from forming. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.
Step 6
Reduce the heat to low and stir in the heavy cream, Dijon mustard, and soy sauce. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Step 7
Taste the sauce and adjust seasoning as needed by adding salt or more black pepper for an extra kick.
Step 8
Remove the sauce from the heat and serve immediately over steaks, tossed with pasta, or as part of a stroganoff dish.
Nutrition Facts
| Serving size | (572.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1238.0 |
| Total Fat 120.5g | 0% |
| Saturated Fat 64.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 307.0mg | 0% |
| Sodium 1856.1mg | 0% |
| Total Carbohydrate 17.5g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 1.2g | |
| Protein 5.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 58.5mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 305.4mg | 0% |
Source of Calories