Pepper sauce for steak
2 servings
20 minutes
Pepper sauce for steak is a classic of European cuisine that adds richness and depth to the meat. Its history dates back to times when chefs sought ways to enhance the juiciness and aroma of beef steaks. The base of the sauce is butter, which gives it a velvety texture, while the delicate aroma of port wine adds sophistication. The 'Five Pepper' blend reveals a palette of flavors—from mild spice to light heat. The onion base adds sweet notes that harmoniously blend with the rich creamy background. This sauce pairs perfectly with classic steaks, highlighting their flavor and creating an exquisite gastronomic experience. Ideal for festive dinners, romantic encounters, and any moments when you want to enjoy a magnificent dish.
1
Chop the onion into small cubes for a smooth sauce.
- Onion: 1 head
2
Crush the peppercorns in a mortar.
- Five pepper blend: 15 g
3
Melt the butter in a saucepan and sauté the onion until translucent.
- Butter: 70 g
- Onion: 1 head
4
Add chopped pepper and port wine to the pan with onions. Let the alcohol evaporate and add milk.
- Five pepper blend: 15 g
- Port wine: 70 ml
- Heavy (double) cream: 70 ml
5
Reduce the heat and bring the mixture with milk to a boil.
- Heavy (double) cream: 70 ml
6
Let the sauce thicken. Then remove from heat and let it cool.
- Salt: to taste
