absolutely delicious, I love doing steaks. One of the things I like to do to change it

up, because frankly filet, New York strips, they do get a bit repetitive, but you can

be pretty creative, you can change up the sauce, with what you’re going to do. I’m

going to show you how to do a cream peppercorn sauce today, pretty classic pretty simple

to do. So to make our peppercorn sauce, I just cooked

off a couple steaks in this pan. I’ve got a fair amount of oil and butter left in the

pan, I’m going to dump this out, and then ummm…to remove the excess oil. And then

we’ll come back, the steaks are resting, and we’ll come back and make our sauce.

Alright guys, we’re going to make a peppercorn sauce, cream peppercorn sauce for our steaks.

I just cooked off some steaks in this pan, I’ve got the fond on the bottom you can

see. I’m going to deglaze the pan with a little cognac or brandy works as well. I’m

going to go ahead, now watch out for the flame, like that. It’s perfectly fine, perfectly

normal. You just have to stand back a little bit so you don’t get caught off guard. And

once it flames out like that you want to give it a little scrape to get off all the little

yummy bits off the bottom of the pan. And then let the alcohol reduce I’m going to

let that get down, I probably put in 2 maybe 3 or 4 tablespoons in there. I’m going to

go ahead and add, we’ve got a peppercorn sauce right, so I’m going to go ahead and

add a good amount of fresh ground black pepper in there. And then I’ve also got some stock.

I’ve got some beef stock that I’ve homemade, but there’s no reason you can’t use a

store bought brand, or even chicken stock if that’s all you have here from the store.

I’m going to add that to my brandy as well and let that reduce down a little bit to a

bit thicker syrup. This is probably a 1/3 to a 1/2 cup. Turn the heat up and let these

get down to a thick consistency. We’ll add some cream, add some final seasoning, then

we’ll have our peppercorn sauce. So for our peppercorn sauce we’ve got that

cognac and beef stock mixture reduced at least by half. You can see its thicker now. I don’t

know if you can pick up essentially the line that we started reducing was about here, we’re

down to about here. And you see, it’s just got a much thicker, syrupy, more syrupy texture

to it. You should be able to see the pieces of peppercorn floating around in there. If

not you can absolutely go ahead and add a little bit more. Now, the sauce like that

is a little bit intense. So what we do, classically, is thin it out a little bit with some cream.

So I’m going to go ahead and add almost half, almost, half to do 2/3s the liquid that

is in there, and then we’re going to reduce it again by about ½. And as that reduces

it’s going to thicken up and form the…form the consistency we want for our steak.

So as you’re reducing down your cream sauce here, the peppercorn cream sauce, you going

to get all these bubbles. Totally normal. It’s pretty hard to tell the thickness while

it’s bubbling like that. So just go ahead and pull it off the flame, give it a little

stir and the bubbles will subside, and you can get a truer measure of what the thickness

looks like. I also like to scrape down the sides a little bit and incorporate that into

the sauce. This looks just about done. Alright, so I’ve got my peppercorn cream

sauce finished. You want to get a nice consistency. You know something that holds its texture

like that when you run your finger across it like that. You want to make sure it tastes

good and is well seasoned. I happened to cook a New York Strip with it. You can go ahead

and serve that pepper corn sauce right over the top. Do a little drizzle, get a little

on the plate. Serve this with obviously normal steaks sides and fixings, or right on it’s

own. It’s all delicious and I’ll see you next time on NoRecipeRequired.com