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Whisk in the heavy cream and simmer, stirring frequently, until thickened and reduced by about half, 4 to 6 minutes. Taste for salt. Serve the steaks with the sauce spooned over the top and the ...
Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.
Alfredo sauce – Creamy pasta dish with butter and cheese; Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms; Mornay sauce – Type of béchamel sauce including cheese [12]
A beef steak served with peppercorn sauce prepared with five types of peppers. Some versions use several types of peppercorns in the sauce's preparation, [6] and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. [1] Peppercorn sauce may be used on dishes served at French bistros and ...
Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard. Common side dishes to steak au poivre are various forms of mashed potatoes and pommes frites (small fried shoestring ...
Steak Au Poivre Exps84074 Hca2081250c02 25 1bc Rms 2. ... Tender meat and a great peppery flavor is accompanied by a rich cream sauce and fresh shiitake mushrooms. —Barbara Pletzke, Herndon ...
Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States; the original sauce which it is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce [ 5 ] has a slight variation in ingredients.