How do I make poivre (pepper) sauce or a good sauce to go with our T bone steaks tonight?

Question

How do I make poivre (pepper) sauce or a good sauce to go with our T bone steaks tonight?

Answer 1

A great pepper brandy cream sauce- decadent, and perfect for a great T-Bone-

Ingredients:

   2 Tablespoons colorful peppercorn mixture

   1 Teaspoon Coriander seeds

   2 good T-Bone Steaks

   1 Tablespoon butter

   1 Tablespoon vegetable or olive oil

   1/4 cup whipping cream

   1/4 cup brandy

Directions:

Coarsely crush the peppercorns and coriander seeds using a mortar and pestle (see notes). Pat steaks dry and coat both sides with peppercorn mixture; press the mixture into the surface of the steaks. In a 10-inch heavy skillet heat the butter and oil over moderate heat until hot but not smoking and cook steaks 4 minutes on each side for medium-rare. Season steaks with salt and transfer to heated plate; tent with foil.

Pour off excess fat from skillet and add cream and brandy. Boil mixture, scraping up browned bits, until sauce thickens enough to coat back of spoon, about 1 to 2 minutes. Season lightly with salt. Spoon sauce over steaks. Serve.

Answer 2

as with any meat on the bone - it'll taste more 'meaty', so my advice is to have any sauce you wish on your veg, leave the t-bone alone!

xx

Answer 3

4 tbsp. butter, melted

Dash of Worcestershire sauce

Juice of 1 lemon

1 tbsp. brandy

1/4 c. chopped parsley

grilled steak au poivre

Answer 4

Poivre Jeunet

(Yellow Pepper Sauce)

Ingredients

300ml red wine vinegar

150ml verjuice  ***

300–400g toasted breadcrumbs (the precise amount will depend on the desired thickness of the sauce)

1 tsp ground ginger

1 tsp long pepper, ground (or substitute ground black pepper)

10 saffron threads

1/2 tsp cloves

Method:

Add the vinegar and verjuice to a pan and bring to the boil. Reduce to a simmer and whisk in the spices. Allow to cook for a minute to develop the colour then begin slowly whisking-in the breadcrumbs until the sauce reaches the desired consistency. Continue whisking briskly until you attain a smooth consistency and return the mixture to the boil once more. Serve immediately.

Note:  ***

These days verjuice can be bought commercially, but one part cider vinegar, one part water with a dash of lemon and lime juice also makes an acceptable substitute.

hope this helps.              good luck and enjoy.

Answer 5

slowly pan fry steaks, reserving all meat juices in a separate pan, use 1 oxo, crumbled, 1/4 pint of water, pepper and peppercorns to taste, splash of good red wine, bring all to boil. Simmer add 1/4 pint of cream adn warm through, thicken using sornflour mixture.

Answer 6

Just put poivre in your search bar and many recipes come up.

Answer 7

Ingredients :

4 beef steaks, of roughly 180 g each

3 tablespoons crushed black pepper

1 tablespoon olive oil

4 tablespoons brandy

1 tablespoon mustard

4 tablespoons cream



Recipe :

Rub the black pepper into the meat.

In a frying pan, melt the butter and cook the meat to taste, 6-8 minutes for a rare steak, longer for medium and well-done.

Sprinkle with brandy, flambé.

Away from the heat, add the cream to the pan. Add mustard and stir until you have a creamy sauce.

Serve immediately.

Answer 8

go to foodnetwork.com and there should be a few!!!

Answer 9

RED PEPPER SAUCE

2 red peppers, diced

3-5 pieces sun dried tomatoes

1 tsp olive oil

2 tbsp yogurt or sour cream

freshly ground pepper and salt, to taste

Puree all the ingredients. Heat in a saucepan to a gentle boil. Add to your favourite pasta or tortelloni and top with Parmesan.

~~~~~~~~~~~~~~

something different for nxt time

HOMEMADE STEAK SAUCE

1 c. ketchup

3 tbsp. brown sugar

1/2 cup of onion, finely chopped

6 large cloves garlic, finely chopped

1/4 cup water

1/4 cup Worcestershire sauce

1/4 cup freshly squeezed lemon juice

1/4 cup white wine or tarragon vinegar

2 tbsp. soy sauce

1 tsp. dry mustard

1 large whole shallot, chopped

1/2 teaspoon dried onion powder

1 tbsp liquid pectin

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

4 whole anchovies (canned)

4 large whole large mushrooms, fresh

Place all ingredients in blender container and process until smooth. Simmer in saucepan 20 minutes and cool. Store in refrigerator.

2.RED WINE SAUCE

1 1/4 c. chopped shallots or green onion

1 1/4 c. red wine

1 stick butter

2 tbsp. chopped parsley

Sauce: Combine shallots or green onions and wine. Bring just to boiling. Add butter; stir until melted. Add parsley. Spoon sauce over steak slices.

3.LEMON DILL SAUCE:

3 tbsp. flour

1/2 c. light cream (or milk)

1/2 tsp. salt

1 tbsp. lemon juice

Reserved poaching liquid

3 tbsp. butter

Combine all sauce ingredients, except poaching liquid and butter, in 2 cup glass dish; drain with rotary beater until smooth. Beat in reserved poaching liquid; add butter. Microwave for about 4 to 5 minutes on high or until mixture thickens. Beat lightly.

4.TOMATO SAUCE - STEAK

Round steak

Salt

Pepper

Flour

2 tbsp. oil

Onion

1 can tomato sauce

1 c. hot water

Beat steak with beater (saucer) on both sides. Salt and pepper (sprinkle on both sides). Put flour on both sides. Have frying pan hot with oil. Put steak in pan with one chopped onion. Brown and turn. Then cook on medium heat. Add one can tomato sauce and one cup hot water. Cover and let cook for 1 hour or until tender. Serve with creamed potatoes, green peas and hot rolls.

5.STEAK SOY SAUCE

Steak

Soy sauce

Pepper

Tenderize steak, put about 1/2 inch of soy sauce in bottom of fry pan place steak in pan. Cover with lid turn heat to medium. Boil steak, turn, boil steak until tender. Remove lid cook until soy sauce is absorbed into steak. Use some pepper to season.

6.PLUM SAUCE:

1 can plums

2 sm. onions, chopped

1 clove garlic, crushed

1 tbsp. oil

1/2 tsp. allspice

1/2 tsp. ground ginger

2 tbsp. cider vinegar

1 tbsp. brown sugar

Pinch of hot chili pepper

1/4 tsp. ground cloves

Remove stones from plums, blend plums and liquid in a blender. Saute onion and garlic in oil until soft. Add plums and remaining ingredients. Cover and cook on low heat for 20 minutes. Thicken with cornstarch if desired.

Hope this helped and good luck :-)

Answer 10

BUTTER, OLIVE OIL.

GROUND MIXED PEPPERCORNS

DARK STOCK

2 TABLESPOONS COGNAC

1/4 CUP CREAM

SHALLOTS(OPTIONAL)

PARSLEY (OPTI0NAL)

ALL SOKED UP WITH FRITES

AND FRENCH BREAD YUM

Answer 11

i like to put some crushed peppercorn on a plate then press both sides of my steak into this to make a papper crusted steak. cook your steak to your liking in a frying pan. when you remove the steak from the pan there should be a peppery juice left from the steak. add some double cream to this and reheat.  if you want to add an extra kick add a dash of brandy and light it on fire. looks impressive when you do it and tastes delicious.

Answer 12

I dont know but il happily taste it for you...mmmmm t-bone steaks!!!