To make your pepper recipe, you need 2 shallots, 5 cl of port or cognac, 10 cl of veal powder, 10 cl of liquid cream and 2 tablespoons of mignonette (crushed pepper gray and white) .
Heat the cream in a saucepan and plunge pepper into it to let it steep, out of the heat, with a lid. Separate the cream pepper after half an hour with a pellet or a Chinese.
In a pan, cook your meat to point. Reserve it in a warm plate.
Recover the pan with the cooking juices and fry the shallots gently. Add the port or cognac, which you reduce, then the veal stock.
add up lastly the liquid cream with pepper and reduce everything until a creamy sauce. Adjust according to your taste with a little salt if you wish.
Lay the plates topping your steaks with pepper sauce and serve hot. You can pepper your steaks but in all lightness.
Our advice For an express pepper sauce recipe, melt a knob of butter in the pan and add 40cl of crème fraîche. Add white or black peppercorns and reduce over low heat. If you need to rectify the consistency of the sauce, you can thicken it with a little cornflour.
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