Creamy Pepper Steak Sauce

Exactly like from a grill bar! Pepper steak sauce, aromatic and spicy, creamy, is ideal for beef. But you can serve it with any simple meat or poultry dish. Letʼs try to cook it the way professional chefs cook it.
cook time: 25 min
Ruby Colston
Creamy Pepper Steak Sauce

Nutrition Facts (per serving)

144
Calories
10g
Fat
4g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Butter 1 tbsp
Water (Boiling water) 200 ml
Bulb onions (Small head of red onion) 1 pc
Peppercorns (I have 1 tsp.) to taste
Cream 200 ml

Recipe instructions

Step 1

Step 1
How to make pepper sauce? Prepare your ingredients. You only need peppercorns, as they are more flavorful than ground pepper from a bag. Cream can be used at any fat content, but the fatter it is, the tastier the sauce will be. I will use filtered water as I donʼt like broths. But instead of water, you can use beef broth. It will significantly enrich the taste of the sauce. The onion is traditionally used small and red in color.

Step 2

Step 2
Melt the butter in a non-stick frying pan. You should not replace it with sunflower, since the creamy note is important in the sauce.

Step 3

Step 3
Finely chop the onion. Grate the garlic on a fine grater. Fry everything together for 5 minutes, stirring occasionally.

Step 4

Step 4
Pour boiling water into the pan so as not to interrupt the heat treatment process. Take care of your hands so as not to get burned by the steam. Over medium heat, evaporate the moisture for about 3 minutes, stirring occasionally. Thus, we bring the onion to readiness.

Step 5

Step 5
Grind the peppercorns in a mortar. Don’t get carried away, the grinding fraction is about a millimeter. I recommend grinding the hot peppers just before cooking. It cannot be compared with ready-made ground pepper in terms of aroma and piquancy.

Step 6

Step 6
As soon as the liquid has evaporated, pour in the cream. I have 10%, but, of course, it will taste better with thicker cream. Keep in mind that the calorie content of the sauce will then increase.

Step 7

Step 7
I needed to simmer for about 6 minutes for the sauce to thicken a bit, but it will be different for everyone. Once this happens, add hot pepper and stir.

Step 8

Step 8
Reduce heat to low and simmer the cream for about 3 minutes more. Stir constantly to prevent the cream from sticking to the pan.

Step 9

Step 9
As soon as the sauce begins to hold a groove well from the spatula, it is ready. Salt it and taste it. And then remove it from the heat. Remember that after cooling the sauce will thicken even more, and significantly!

Step 10

Step 10
Pour the sauce into a bowl suitable for use with an immersion blender and blend the sauce until smooth. Keep an eye on the blender attachment; it tends to splash if it is not completely immersed in liquid. The sauce can be served immediately.

Additional rubrics

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