By JEAN DOHERTY/LE PATIO
Traditional steak au poivre has been served as a pan sauce since at least the mid-19th century. Regardless of the concoction, the same pan should be used to create the sauce as was used to cook the steak. But we are in South Florida, so the BBQ will probably take the place of the pan, so I’m giving you a simple way to make a delicious sauce without the smokey pan smells in the kitchen.
Ingredients:
• 1 tin or jar of green peppercorns in brine
• 2 tablespoons butter
• 2 oz. cognac, brandy, whiskey or bourbon
• 2 small shallots
• 1 small onion
• 1 tablespoon flour
• 1 cup beef or veal stock or”Demi-glace”
• cup heavy cream
Directions:
- Melt the butter in a sauce pan and sauté the onion which you have chopped small.
- Get them nice and browned, then add the shallots (cooking quickly over high heat) until transparent for approximately 2-3 minutes.
- Sprinkle with a tablespoon of flour, and using a whisk incorporate the booze and the stock.
- Add the whole green peppercorn – the amount you use is up to you since you are the chef.
- Now is the time to add
the heavy cream. Bring the liquid back to the boil, and cook about 3 to 5 minutes to thicken the sauce, stirring all the time.
- Taste and adjust seasoning. Some chefs believe heavy cream doesn’t belong in the traditional steak au poivre recipe, though many restaurants and at-home chefs include the cream. It does make the sauce so much better.
- Voila!