peppercorn sauce recipe?

bbqblues

Would anyone happen to have a peppercorn
sauce recipe that they would be kind enough to share?
I did not see anything posted in the cookbook
forum. Thanks

Richard Fl

Will this help?

Sauce, Seafood, Black Peppercorn, Tuna , Voo Doo Tuna, Z'tejas Grill, BabyBoomBBQ


INGREDIENTS:
4-5 Tbs Onion, Chopped Fine
4-5 Tbs Black Pepper, Fresh Ground, Restaurant Grind
1/4 Cup White Wine
1 Lb. Butter, At Room Temperature
1/4 Cup Cilantro, Fresh Chopped
1/4 Cup Basil, Fresh, Chopped
6-8 Cloves Garlic, Minced Fine




Preparation
1 Reduce over low heat the first 3 items until the wine is gone. Cool and add remaining ingredients. Blacken tuna to rare and serve with sauce


Recipe Type
Sauce

Recipe Source
Author: Ztejas Grill, Las Vegas

Source: BGE Forum, BabyBoomBBQ, 2007/04/16
********************************
Beef, Burgers, Roquefort-Stuffed Ground Steak W/Green Peppercorn Sauce


INGREDIENTS:
3 Lbs Beef, Coarsely Chopped
2 Eggs
1 Large Shallot, Minced
Fresh Ground Pepper
12 Ozs Roquefort Cheese, Divided into 1 Oz portions
3 Tbs Oil
1 Cup Port
3-4 Tbs Green Peppercorns
1 Cup Whipped Cream
1/2 Cup Unsalted Butter, cut into smaller pieces
Pommes Lyonnaise




Procedure:
1 Combine meats, eggs, shallots and pepper in large bowl and mix gently but thoroughly. Divide into 12 balls. Stuff with cheese, flatten meat slightly but keep cheese enclosed.
2 Heat heavy sauté pan over medium-high heat. Add oil. Add patties and sauté until cheese is mmelted and meat is rare, turning once. Transfer to hot plate or platter to keep warm.
3 Pour off fat from pan. Return to heat and add port to deglaze pan. Stir in peppercorns and cream to cook until sauce begins to thicken. Whisk in butter a small amount at a time. Taste and adjust seasoning. Pour over meat and serve with Pommes Lyonnaise.


Recipe Type
Beef, Main Dish

Recipe Source
Source: Green Turtle Market, Eau Gallie, Fl, 2009/10/16

stike

when i do steak au poivre, it's pretty similar to this. can't find my recipe, but they are all essentially the same (cognac, cream ,etc.)

http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe/index.html

Little Steven

I usually do something similar to stike's except I add sauteed shallots and demi glace. If you can get canned Madagascar green peppercorns it is awesome.

Steve

Rascal

OMG, 1 POUND of butter? Does this feed more than a crowd or do you send the leftovers to Paula Deen?? 8 - )

Richard Fl

Does sound like alot. Maybe the original author meant 1 stick or 1/4 lb?? My guess is 1 stick.

thirdeye

When it comes to sauces, I break out the checkbook. Heheheee.


Say, This one is not exactly peppercorn, but you can make it as peppery as you want.

Ingredients
1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon cumin powder
1 tablespoon of butter *
1 medium onion, finely chopped
4 cloves garlic, minced or pressed
1 green bell pepper, chopped
1 cup Lone Star beer (or any other lager). Drink any that is left over.
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons brown sugar
Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
2 cups beef, veal, or chicken stock

Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.

Do this
1) Mix the paprika, black pepper, chili powder, and cumin in a small bowl.

2) In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.

3) Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.

4) Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.

Rascal

Thanx, now I'm breathing more butter!! 8 - )

bbqblues

Thanks for all the suggestions. I knew I could get some much needed help from my fellow eggheads!