Pepper Cream Sauce for Steaks Pasta or Stroganoff
Transform your meals with this luscious Pepper Cream Sauce, a versatile companion perfect for elevating steaks, pasta, or classic stroganoff. This decadent sauce starts with a base of sautéed shallots, garlic, and freshly cracked black pepper, enriched with a silky blend of heavy cream, Dijon mustard, and a touch of soy sauce for a burst of umami. The addition of beef or chicken stock creates a velvety texture, while a hint of flour ensures the perfect consistency. Ready in just 25 minutes, this indulgent sauce strikes the perfect balance between creamy and peppery, making it a must-try for an effortlessly elegant dinner. Whether draped over grilled meats, coating al dente pasta, or enhancing a hearty stroganoff, this recipe promises bold flavor in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Shallot, finely minced
- 2 cloves Garlic, minced
- 2 teaspoons Freshly cracked black pepper
- 1 tablespoon All-purpose flour
- 1 cup Beef or chicken stock
- 1 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Soy sauce
- 0.25 teaspoon Salt
Instructions
Heat a medium saucepan over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the minced shallot to the pan and sauté for 2-3 minutes until it becomes translucent, stirring frequently.
Add the minced garlic and freshly cracked black pepper to the pan. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Sprinkle the flour evenly over the shallot and garlic mixture. Stir constantly for about 1 minute to cook out the raw flour taste.
Gradually pour in the beef or chicken stock, whisking constantly to prevent lumps from forming. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.
Reduce the heat to low and stir in the heavy cream, Dijon mustard, and soy sauce. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Taste the sauce and adjust seasoning as needed by adding salt or more black pepper for an extra kick.
Remove the sauce from the heat and serve immediately over steaks, tossed with pasta, or as part of a stroganoff dish.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
