how do i make pepper sauce for steak?

Answer 1

I saw that you were given a lovely recipe for a black pepper, pepper sauce, but this is a recipe for a pepper sauce using the vegetable (pepper) and I assume may be more of what you are looking for.




Grilled Steak with Red Pepper Sauce Recipe


4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar
4 medium sweet red bell peppers, divided (also could use green peppers or combo of both)
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.

Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.

Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings

Personally, I keep the following in the freezer at all times and use it:

When green, red, or yellow peppers are on sale at the store or on the reduced shelf I buy up a lot. Once home, I cut them into strips and saute them with onions in olive oil. I then package them in small "snack bags" and place the small bags into larger zip-loc bags and place in freezer. Then, when I need sauted peppers and onions to use over steaks, in fajitas, or diced into sauces, I have them in minutes. Enjoy!

Answer 2

Sauce au poivre (pepper sauce)

You will need the following:

1 SUPERIOR QUALITY sauce pan, about 3 1/2 Quart. Ideally, you would use a copper or stainless sauce pan with a stainless interior. DO NOT USE ALUMINUM. Be careful if you use ENAMEL, it can scorch easily. You can use those PYREX sauce pans if you want, just watch the heat. What ever you use it should be thick, heavy and conduct heat readily. And, no, you cannot use cast-iron.

2 T minced shallots

1 cup red wine vinegar or 3/4+ cup Champagne vinegar and 2 T Balsamic vinegar to flavor.

3 T black pepper corns.

3 T green pepper corns, canned, drained and rinsed.

2 Bay leaves

2 cups demi-glace Extra heavy cream. If you can get the UN-homogenized stuff, do so. It is worth it. Don't bother with regular whipping cream. It sucks.

Soy sauce.

Salt.

Sugar.

Begin by cooking the shallot in the vinegars over LOW heat. You want to cook this down until it is nearly dry without browning or burning ANYTHING. You have to keep an eye on what you are doing.

Add the demi-glace, pepper corns, bay leaves and begin reducing over VERY LOW heat. Stir the sauce occasionally with a clean WOODEN spoon. The sauce should not boil. Rather, bubbles should rise to the surface and almost struggle to burst. Taste the sauce periodically. It should be almost overwhelmingly piquant and make you sneeze when sniffed or tasted. Seriously.

When the demi-glace is reduced by AT LEAST HALF, add the cream, about a cup. This is where you have to really pay attention. Too much heat and the sauce reduces too quickly takes on a scorched, boiled milk flavor. It will also get too thick. Keep the bubbles very small and just barely breaking the surface; continue to reduce.

Taste the sauce often as it reduces. If it is too piquant, add some more cream. If it is too thick, add a splash of red wine or maybe one of those stock cubes.
If the flavors are too 'sharp,' add a pinch of sugar. If it needs salt then I like to add just a touch of soy sauce. It gives nice color and an added dimension that you just don't get from plain salt.
Remember: sugar softens flavors and salt brings them out. You will most likely have to experiment with this sauce several times to get it just the way you like. With all the reductions that go into it, it is easy to screw up.

When the sauce is at the correct consistency (it should be like thin pancake batter) take it off the fire and incorporate a pat of COLD butter and pour over your steaks. Remember to let your steaks 'rest' at least 3-4 minutes after cooking.

Traditionally, the French have served Burgundy with beef and Bordeaux with lamb. To you and I that means Pinot Noir and Cabernet Sauvignon (or Cabernet blends) respectively. The Pinots from our neighbors in Oregon are outstanding and very affordable compared to their French counterparts.

But you are worth it aren't you? Besides, the French equivalent would be at least double that much. Serve your filet de boeuf au poivre with simple steamed new potatoes tossed with butter and fresh herbs.

Your veggie should likewise be simple and straightforward. Simple steamed baby green beans are the perfect accompaniment but then again you could have an ear of corn.

Answer 3

Roasted Red Pepper Cream Sauce

This red pepper cream sauce is just the sauce for a mild fish dish, a quiche, or similar recipe.
INGREDIENTS:
1 large red bell pepper
1 tablespoon butter
2 to 3 green onions, with about 1 inch of green, sliced
dash ground cayenne or ground chipotle pepper, or to tast
2 tablespoons heavy whipping cream
1 tablespoon tomato paste
PREPARATION:
Roast red pepper over open flame of gas stove or under broiler, turning frequently to char thoroughly. Immediately put in a food storage bag to steam and loosen skin.
Meanwhile, melt butter in a saucepan over medium-low heat.




Add green onions and sauté for 1 minute. Peel pepper and remove seeds and membranes. Chop and add to the green onions in saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.
Add mixture to the blender, along with the ground hot pepper; blend until well pureed. Rinse out saucepan. Strain red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste. If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. A very tasty sauce with many uses.
Makes about 1 scant cup

Answer 4

Very quick and simple without too much effort.

fry some cracked black pepper in some butter, add teaspoon of brandy (optional) light to burn off alcohol, add double cream and some worchestershire sauce and a teaspoon of French mustard. Bring to the boil then simmer til reduced. Voila!! Add as much pepper as you want depending on how hot you want your sauce.

Answer 5

1 go to supermarket
2 go to packet sauces
3 pick up pepper sauce
4 take to checkout
5 return home
6 make as directed
TA DAH!

Answer 6

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Answer 7

i think you can use single cream or fromage frai (dont know if ive spelt it right) .. a bit of beef stock and pepper corns put all in a pan and simmer fo about 20mins good luck