Pepper sauce for steak: cooking recipes at home

The word "sauce" has French roots and in translation means "gravy". This is a seasoning for the main course, which includes vegetables, spices, broth, cream and many other ingredients. Ever since the appearance of sauces in France in the XVII century, they began to give names for the names of those products on the basis of which they were prepared. So there were pepper sauce, mustard, onion, etc. Today it will be a sauce based on pepper, which is traditionally prepared for meat steaks.

Classic pepper sauce

At the same time, the sharp and gentle-creamy taste of pepper sauce perfectly fits with the meat. It is traditionally used as a seasoning for beef steaks and other "men's" dishes.

Pepper sauce for steak, the recipe of which is proposed below, is prepared from peppercorns. What color it will be depends on the cook's preferences. The original uses a mixture of white, black, pink and green peppers, but you can take one of the presented species. Before cooking it must be crushed first.

Add the pepper to the fried onion, add salt, pour the cognac and set it on fire with a match. Here one must be especially careful, since the flame rises high enough. After 2 minutes cognac will evaporate. Now you can add cream (70-100 ml), give a boil and remove from heat or boil until thick. Here everything depends on the desired consistency. Serve hot, sprinkling steak sauce, or in a cold sauce.

Traditional pepper sauce for steak: a recipe with a photo

The taste of the traditional pepper sauce has pronounced notes of cream. It is tender, but with a piquant pepper in taste. Cook it just for an inexperienced cook.

For this sauce is taken shallot, which additionally gives it a delicate structure. Cut the third part of the stem as small as possible and fry in butter. Add freshly ground pepper, passed through a special mill, and salt. Pour in cognac, set it on fire. After 2 minutes, add the cream. Hold the pepper sauce on fire until a thick consistency is obtained.

Original pepper sauce on meat broth

Even the best steak truly reveals its taste only in combination with the sauce. He adds piquancy to the meat, juiciness, makes it literally melting in the mouth. Traditionally, a pepper sauce based on peppercorns, cognac and cream is served on the steak. For a special taste, you can put a concentrated meat broth - just one teaspoon, and the sauce takes a completely different note.

First, in butter with the addition of vegetable caramelized chopped finely onions and garlic. For the sauce, the shallot is more suitable, which has a sweetish flavor, but it is also suitable for the bulbous. It will need ½ heads and 2-3 cloves of garlic. When the onion becomes caramel color, add a spoonful of concentrated broth, a handful of black and green peppercorns (you can crush it with a rolling pin), 50 g cognac and immediately after that set fire to the contents of the frying pan. This is the peculiarity of the preparation of this sauce - alcohol burns out, and the fragrance remains.

At the last stage of cooking, cream is poured into the pan: 100-150 ml depending on the fat content (the higher the% on the package, the smaller the volume). Now the pepper sauce for the beef steak must be boiled to a thick consistency. They can immediately pour ready meat or serve separately in the sauce bowl.

Pepper Steak with sauce

The peculiarity of cooking this steak is that it is fried in pepper, in which it needs to be rolled before being sent to a pan. And after that the sauce is prepared in the same oil, saturated with the aromas and taste of roasted meat.

Black pepper for breading does not need to grind, it is enough to crush it a little and it is possible to roll steaks from it on both sides. At the same time, melt butter in a frying pan. Put the steaks and fry them over a high heat until a crust is formed. After this, send the meat to "rest", and pour in 20 g of brandy, 200 ml of cream, add a tablespoon of mustard and salt to taste in a frying pan without removing it from the heat. Boil the pepper sauce for the steak (the recipe is presented above) for 10 minutes. Then add fried steaks to the pan, turn off the heat and let them soak for 5 minutes on each side.

Pepper Red Sauce

This sauce could be called an analogue of the famous Red Devil (red devil), if not for the composition. In the original, it is prepared from red cayenne pepper. In the presented recipe of this ingredient is not present, but from it it does not become worse, and even wins, as has more natural structure.

To cook a hot pepper sauce at home, you need two large sweet red peppers, 1 chili, ½ onions and 2 cloves of garlic.

Onion and garlic finely chopped and fry in vegetable oil. Add the sweet pepper and chili to the hot frying pan. Fry all ingredients until soft, salt. Transfer the hot mass into the blender bowl and whisk until smooth. Transfer to sauce and serve with traditional beef steaks.