Pepper sauce for steak recipe, as well as an overview of the most famous seasonings for meat. Pepper Sauce for Steak How to Make Pepper Sauce for Meat

Classic recipe

Pepper sauce is quick to prepare. You can easily vary the composition of products. Add paprika to enhance the taste or herbs. Or maybe something alcoholic, after all, they are no longer children! To prepare a classic steak sauce you will need:

• Pepper mixture – 25 g;
• Onion – 1 piece;
• Butter – 50 g;
• Cognac – 100 mg;
• Cream – 60 ml;

Crush the pepper and don't breathe. Sneezing won't help matters. Finely chop the onion. By the way, to avoid crying while cutting, get someone to help you. Heat the butter in a frying pan, add finely chopped onion. Cook over medium heat for about 5 minutes until translucent.

Pepper goes to onion. And now - the most interesting part. Pour 150 ml of cognac into 2 glasses of 50 and 100 ml. Use a smaller dose internally for courage! Pour the rest of the cognac into the pan and carefully light it with a match. Take care of your hair as the fire will shoot upward. Watch the video on how to make classic pepper sauce without calling the fire department! When the alcohol has evaporated, add cream and stir. Don't forget to add salt.

Bring the sauce to a boil and remove from heat. This is the perfect recipe that doesn't require a lot of money. The spicy taste will give the pork an unusual taste. The sauce is universal, suitable for lamb or beef dishes.

Fire and Water. Pepper sauce with cream

But if you are afraid of catching fire, then use the recipe without setting it on fire. The extravagant combination of the softness of the cream and the heat of the pepper will drive your taste buds crazy. Try serving this sauce with meat - you've never tried anything like this before. To prepare we will need:

• Peppercorns – 25 g;
• Shallot – 1 piece;
• Butter – 20 g;
• Garlic – 2 cloves;
• Meat broth – 250 ml.
• Heavy cream – 200 ml.
• Salt.

Any pepper is suitable for this recipe; you can use a different mixture. In a special sheepskin coat, chop the pepper, but into large particles. No powder is needed for this recipe.

Chop the shallots very finely; it’s even better to use a blender to chop them. Crush the garlic.

Add a cube of butter to a tall frying pan and melt. Fry the onion and garlic until transparent, simmer a little. Can you smell it? And this is just the beginning.

Now add water or broth. Better, of course, is broth - this will make our sauce even more piquant. Cook over high heat so that the onion absorbs as much moisture as possible. After 10 minutes, you can reduce the heat and add cream.

Did the smells spread throughout the apartment and gather curious spectators in the kitchen? This was to be expected. But the sauce is not ready yet. It is necessary to evaporate the cream. (By the way, if you really can’t wait to try it, you can make the sauce without cream).

Get creative and change the amount of ingredients to suit your taste. But don’t overdo it with salt, one pinch is enough. When the sauce thickens, don't forget to add salt - and you're done! Generously pour the creamy pepper sauce over the hot steak and let sit for 5 minutes. Start your meal and don’t forget to smack your lips.

If you liked the recipes, don't forget to subscribe to my page! Have you already tried to cook a peppery dinner for your other half? Let the sauce add some spice to your love!

True gourmets know that not just any sauce goes well with a classic beef steak. It is better to serve this dish without any gravy at all than to add anything that will distort its taste. There's no mistaking pepper sauce for steak - it's one of the liquid seasonings that is traditionally considered appropriate for grilled beef.

Cooking features

There are few recipes for pepper sauce suitable for steak, but they differ significantly from each other. There are just a few general points you should be aware of. Otherwise, you must follow the instructions accompanying the specific recipe.

• One of the main ingredients of pepper sauce is peppercorns. It is not added whole, but is ground in a special mill immediately before being used to prepare the sauce. In this case, it retains not only the taste, but also the aroma. If you grind it in advance, some of the essential oils will evaporate, which will make the pepper sauce less flavorful. You cannot replace peppercorns with store-bought ground pepper - this will negatively affect the result.
• The second important ingredient is onion. The traditional version uses shallots. Without much damage, it can be replaced with onion, which is somewhat sharper, but otherwise has similar characteristics.
• The third component of pepper sauce in its classic version is cognac. It can, although not advisably, be replaced with vodka. Avoiding alcohol when making traditional pepper sauce would be a mistake. There is no need to worry that alcohol may enter your body with the sauce - by the end of cooking there will be no trace of it left, but its use will have a beneficial effect on the taste of the finished seasoning.
• When preparing traditional pepper sauce, it is customary to set fire to cognac, pour it over the onions and peppers, and wait until it burns out. If you are afraid to carry out this manipulation, simply keep the pan on the fire until the alcohol has completely evaporated. This will affect the taste of the finished seasoning, but only slightly.
• Most often, pepper sauce is made with cream, but it can be replaced with broth. The sauce will have a less refined taste, but it will not be as high in calories and will be cheaper.

The most famous recipes for pepper sauce for steak are not alike. Each option allows you to get a new seasoning, thereby diversifying the menu.

Creamy pepper sauce for steak

• black peppercorns – 10–15 g;
• onion (onion or shallot) – 50 g;
• cognac – 50 ml;
• cream – 100 ml;
• butter – 50 g;
• salt - to taste.

Cooking method:

• Finely chop the onion.
• Melt the butter and fry the onion in it until soft.
• Chop the pepper and sprinkle it on the onion, stir. The amount of pepper is determined taking into account how hot the seasoning is desired.
• Pour cognac over onions and peppers. Light the alcohol and let it burn or evaporate while continuing to fry the onions on the stove.
• Pour in the cream and stir. Keep the sauce on low heat until some of the cream has evaporated and it becomes thick enough. At this time, the sauce must be stirred periodically so that the onions do not burn.
• Add salt to the sauce, stir and after 2 minutes remove from heat. You need to add salt to the gravy last, otherwise there is a high risk of overdoing it.

Steak sauce is usually served chilled, so it’s best to prepare it in advance. If you didn’t have time to cool the seasoning, it doesn’t matter, it will also be delicious when hot.

Pepper sauce for steak in broth with wine

• peppercorns (different types) – 20–30 g;
• table wine (preferably dry white) – 100 ml;
• shallots or onions – 150 g;
• cream – 100 ml;
• meat broth - 0.2 l;
• butter – 50 g;
• fresh parsley (optional) – 50 g.

Cooking method:

• Grind the pepper using a special grinder.
• Peel the onion and cut into small cubes.
• Prepare meat broth. It is acceptable to use a purchased concentrate in cubes or powder for this.
• Mix broth with cream.
• Melt the butter in a frying pan and fry the onion in it until golden brown.
• Add pepper to the onion, stir, reduce the intensity of the flame.
• Pour wine into the pan and stir.
• Keep on the fire, stirring, until the wine has almost completely evaporated.
• Add broth mixed with cream, reduce the sauce by about a third.
• Blend the sauce with an immersion blender until smooth.
• Return to heat and simmer to desired thickness.
• Finely chop the parsley and mix with the sauce.

According to this recipe, the sauce is as aromatic as that prepared using traditional technology. The creamy taste in it is less pronounced, but present. This is one of the most economical options for liquid beef steak seasoning.

Hot pepper sauce for steak

• bitter capsicum – 50 g;
• sweet pepper – 0.4 kg;
• purple onion – 0.2 kg;
• wine vinegar (6 percent) – 30 ml;
• sugar – 10 g;
• spicy adjika – 0.2 kg;
• salt - to taste.

Cooking method:

• Wash both types of peppers, remove seeds, and cut off the stalks. Cut the vegetables into several pieces and puree them using a blender or meat grinder.
• Finely chop the onion or puree it in the same way as the pepper.
• Mix the pepper mixture with the onion.
• Add adjika, sugar, vinegar. Beat with a blender or mixer to obtain a sauce that has a uniform consistency.
• If necessary, add salt and beat again.

Before serving, the sauce made according to this recipe must be infused. Place it in the refrigerator for at least 2 hours. It has a bright color and a burning taste. Fans of spicy seasonings will love it. The products included in this pepper sauce are not subjected to heat treatment and retain their beneficial properties. The energy value of the seasoning is low.

Pepper sauce for steak can be prepared using several recipes. The taste of the seasoning and the finished dish will greatly depend on the chosen cooking option.

Let's talk about steaks - large, beautiful and juicy cuts of beef. I tried my first real steak in Beijing (chef Yannick Alléno received two Michelin stars in Courchevel). Before that, all the pieces of meat that I tried were just pieces of meat and had nothing to do with the philosophy of steaks.

Whether you're cooking steak at home or heading out to a special place for an important event, it's helpful to know how and what your ideal cut will be made from.

Beef steaks themselves are an expensive dish, since the meat for them is taken from the best parts of the bull carcass. About 7-10 percent of the entire animal carcass is suitable for their preparation.

Along with the recipe, I made a whole one for you. Since until recently I had not delved into the topic of steaks, it was very interesting for me to study the issue, consult with experts, re-read a lot of material and tell you all the basics and basics, starting from the very beginning. Therefore, be sure to read first, and then continue with the recipe.

Now let's prepare our juicy piece of meat and black pepper sauce, the recipe for which was given to me by a Michelin-starred chef.

So, the first and most important rule. Give the steak time to come to room temperature. Only in this case will the meat cook correctly and evenly. This means that before cooking, an hour and a half before cooking, you need to put it on the table, removing it from the packaging. While the steak is warming up, it will make the sauce.

Use the best peppercorns (25-30 grams) you can find. If it's a mixture of peppers, even better. Scatter it on a cutting board and grind it with the bottom of a saucepan. Do it this way: place the bottom on the pepper at a slight angle and, pressing, move the saucepan away from you. If you simply press down on the saucepan from above, it will be very difficult to grind the pepper.

It is freshly ground good pepper that will make the taste of the sauce and the entire dish unforgettable.

We don't need dust, 1mm grains are what we want to achieve.

Chop the shallot bulb very finely.

Melt a cube of butter in a large, heavy-bottomed frying pan.

Fry the onion and chopped garlic (2 cloves) until translucent.

Pour in beef broth (250 g). You can, of course, make do with boiling water, but if there is broth, it will only turn out tastier.

Evaporate the moisture by half over maximum heat. This will take about 10 minutes. Pour in heavy cream (about 20%, 250 g).

Evaporate the liquid by half again. And add ground pepper. Add a third at a time and see how it turns out. If it seems like there is too much pepper, don't add any of it.

The readiness of any sauce is determined very simply. It should cover the spoon (spatula) and not drip off it. At the same time, do not be too thick. Remember that as it cools, the sauce will begin to thicken. Therefore, in the pan it should be of medium thickness.

If you missed this moment, dilute with cream little by little, stirring well.

Pour the sauce into a gravy boat. If you want to make the sauce like a pro, puree it in a blender and pass through a medium sieve. Then it will become more homogeneous and creamy.

Next is the steak. The most difficult thing is to choose a good piece, then everything is simple. Pat the meat dry on all sides with a napkin. We don't want any extra moisture on the outside, otherwise the crust won't be as nice. Place the frying pan on the highest heat, the pros say you need to wait until it literally starts smoking. Throw in the cube of butter again.

Sprinkle the meat with salt and ground pepper a minute before you fry the steak, lightly patting it with your palm to help the spices stick better.

Place a piece of meat into the frying pan. Don't move it, don't crush it. Don't do anything.

The idea of ​​a steak is that we seal the juices inside the piece of meat. To do this, we fry it until nicely crusted. I do this, put a piece in the pan, and look at the end. When the meat has changed color on the bottom a third, turn it over to the other side. And we wait again. This usually takes 2 to 3 minutes on each side. Someone recommends turning over every minute, I think this is an unnecessary step.

Don't even think about using a fork. If you pierce the meat, you will lose juice. Only a spatula or tongs. If your steak is fairly thick (from 3 cm), you can also fry the ends. Here you can’t do without tongs (you use them to hold the meat at the end).

You can read about how to determine the readiness (degree of doneness) of a steak in the same material. Since I like something in between, I don’t bother too much. I fried it on both sides, as I said, and it was done. If the piece of steak is thick or you want well done, put the meat in a preheated oven (180 degrees) for 3-8 minutes. The time also depends on the cut and thickness. This definitely takes practice. But it's worth the effort you put in.

It is important to let the meat rest. To do this, put it on a plate and wait 10-15 minutes. At this time, the juice that has concentrated in the center of the piece is distributed back, making the meat evenly juicy.

You see, after 10 minutes, the steak left some juice. It is not red, but the correct brown color. Usually the juice is added to sauces, side dishes, or poured on top of the meat when serving.

Serve the steak with our sauce and be sure to have a serrated knife!

Now I'm wondering whether to write similar steak recipes? There are a couple more options for how they are prepared and the sauces.

Pepper sauce is an indispensable helper for meat eaters, and especially steak lovers. Of course, the taste of the sauce with pepper is quite spicy, as they say - not everyone likes it, but a fried thick piece of meat is not suitable for everyone. And, if you still decide on such a dish, then this duet will give you a lot of pleasure.

Cooking secrets

Pepper sauce in the classic version has a small set of ingredients:

1. Pepper. This is the main component of the sauce, which is used both dried and fresh. For convenience, it is better to use dried peas and grind them just before cooking using a food processor, coffee grinder or mortar and pestle. All types are suitable: white, red, black, fragrant (for aroma). It is advisable not to use ready-made ground pepper, since it contains practically no essential oils that impart a specific aroma and taste.
2. Oil. Its presence is mandatory in the recipe for the creamy version. It adds richness to the dish and softens the burning effect of the pepper. It goes well with meat, removing excess dryness.

• Onion. Each chef chooses at his own discretion. There are many suitable varieties:
• Ashkelon onion (shallot) - the owner of beautiful green feathers and bulbs with a unique taste;
• onions of different varieties from white to blue;
• slime, whose leaves are tougher than regular ones, releases a gel-like juice when cut, and tastes like garlic and onion at the same time;
• leek, which uses a white tender leg.

1. Cream. Ten to twenty percent fat in creamed milk makes pepper sauce for steak higher in calories, but no less delectable. You can’t add vegetable cream, otherwise nothing good will come out of it, but the natural product will delight you with its milky tint.
2. Alcohol. There are options here. Many people prefer cognac, but to make the sauce more aromatic and milder, it is recommended to add dry white wine.

Along with the usual composition, pepper sauce may include:

• vegetable, mushroom and meat broths;
• flour;
• fresh tomatoes and tomato paste;
• spicy spices and seasonings: coriander, basil, dill, cumin, cumin, ginger, bay leaf.

The thickness is adjusted according to your preferences. Specifically for steak, a medium-thick or thin gravy is more suitable.

Some foodies like hot sauce. The “sparkly” sauce contains not only the lion’s share of chili, but also a garlic-vinegar mixture.

Classic pepper sauce

This option has medium spiciness, so it will pair not only with a juicy steak, but will also be suitable in addition to any meat delicacy and even fatty fish.

We will need:

• a glass of 15-20% cream;
• 2 tbsp. pepper mixtures;
• 1 large (or 2 medium) onion;
• 1 tablespoon butter;
• half a glass of budget cognac;
• 1.5 tbsp. wheat flour;
• 0.5 glasses of water;
• a couple of sprigs of fresh dill;
• salt, ground coriander - to taste.

• Peel the onion, wash the dill and place it on a napkin to dry. Finely chop the dill and crush the peppers.
• Pour flour into a dry, heated frying pan and heat it over low heat until golden brown. Place in a plate and cool.
• Then melt a piece of butter in the same frying pan. While the butter is melting, finely chop the onion. Fry it together with ground coriander. The onion will become transparent and acquire a characteristic pleasant smell.
• Meanwhile, pour browned flour into a cup and add water, stir quickly with a teaspoon so that there are no lumps.
• Place the frying pan on medium heat. Add cream, flour water, cognac and pepper to the fried onions. Stir without allowing it to burn. Cook for 7-10 minutes until thickened, add some salt.
• Pour the finished sauce into a gravy boat and sprinkle with dill. Serve warm.

Hot pepper sauce “A la Mexico”

Pepper sauce is as important to steak as water is to fish. We can say that these two dishes cannot exist separately from each other. The sauce complements and sometimes hides flaws in the preparation of the steak (suddenly something went wrong).

By the way, this sauce is very spicy, so people with stomach and intestinal problems should not use it, or use it with caution - in very small quantities.

• a pod of red hot pepper;
• white leek petioles - 2 pcs.;
• butter - 50 gr.;
• beef broth - 1 cube;
• 200 ml water;
• winter garlic - 5-6 cloves;
• 18% sour cream - 3 tablespoons. spoons;
• allspice and cloves, 2-3 pieces each.

• We wash the pepper stalk under running water, cut it and remove the seeds from it. Cut into four parts.
• We clean and wash the onions and garlic. Press the garlic with a press and chop the leek with a knife.
• Dissolve the broth cube in warm water.
• In a saucepan in oil, brown the finely chopped onion, garlic and pepper for 5-7 minutes, do not forget to stir. We make the fire the smallest.
• Pour in the broth, add sour cream, and add the remaining spices. Mix.
• Boil with the lid closed for another 10 minutes.
• Remove the remaining pod from the finished sauce. Pour into another bowl. Cool to room temperature. Bon appetit!

The taste of any dish can be varied by choosing a recipe for steak, vegetable, fruit salads or for dessert. Seasonings, the preparation of which is simply necessary for meat dishes, can be especially interesting. If there are men in the family, then it is a holiday for them when they eat hot pepper sauce with meat, of any kind. France became the trendsetter for sauces. Cooks named sauces based on the main ingredient. Pepper has become the “main character” in a number of recipes. One of them is pepper sauce for steak.

Gourmets know well that there are a lot of varieties of meat or fish. Each type of meat dish is served with its own type of wine. And in the same way, each dish has a specific gravy recipe.

Classic pepper sauce

The main thing is to remember the golden rule of preparing sauce for steaks from beef, chicken, lamb shoulders - the seasoning should complement the taste of the meat, make it richer, softer and spicier, so that the aftertaste remains in the memory for a long time.

The recipe includes the following ingredients:

• Pepper - peas of different colors (black, white, pink, green) - to taste;
• 1 medium sized onion;
• Cognac – 50 ml;
• Cream – 100 ml.

1. Prepare it this way: chop the peppercorns, fry the finely chopped onion until transparent and golden brown.
2. Then add the chopped pepper and mix. After this, pour cognac into the mass and set it on fire.
3. It is important to remember that it burns well and the flame rises quite high, so caution is a good idea.
4. If you are afraid, just simmer the resulting mass over low heat longer - the cognac will evaporate, leaving its unique spirit.
5. The next step is adding cream.
6. The mixture should boil and boil until thick.
7. Hot sauce is poured over the meat before serving, but the gravy is also excellent when cooled.

Traditional version of pepper sauce

Unlike the classic one, the recipe includes a higher percentage of cream, which makes the sauce more tender, despite the hot pepper flavor. It is easy to prepare - you just need to know the ingredients, proportions and cooking procedure. We do everything the same as in the classic version, only the cream can be of a higher fat content, the cognac can be replaced with vodka, and the shallots can be replaced with regular onions. Yes, and one more thing: it is better to pass the pepper through a special grinder so that it is freshly ground.

The most “masculine” steak sauce is hot pepper.

Judge for yourself how strong the blow will be with these ingredients:

• Chili pepper – 1 large pod;
• Bulgarian sweet pepper – 2 fruits;
• Blue onion - 2-3 bulbs;
• Spicy adjika – 200 g;
• Wine vinegar – 30 ml;
• Sugar – 10 g;
• Coarse salt (without iodine) - to taste.

1. Spicy - so spicy. The base is a chili pod, seeded, and put through a blender.
2. Using a blender again, grind the fruits of the bell pepper - without stalks and seeds.
3. Add chopped onion to the mixture obtained in the blender container.
4. Together with the previous ingredients we get a puree, to which we add adjika, wine vinegar, sugar and salt.
5. The whole mass must be mixed very thoroughly and allowed to brew for half an hour.

Not a sauce, but a fire without a flame!

Creamy pepper sauce - delicate seasoning

The creamy base of this sauce softens the heat of the peppers. This gravy is tender, delicate, but with its own “zest” in the form of peppercorns.

The composition of the products is also somewhat different:

• Peppercorns (different colors) – 15 g;
• Shallot – 50 g;
• Butter – 60 g;
• Cognac – 100 ml;
• High fat cream – 80 ml;
• Salt - to taste.

This version of the sauce is prepared in the same way as the classic and traditional gravy for meat and any types of steaks. Only act carefully and carefully when burning alcohol. Remember that this is an optional manipulation - you can simply simmer the mixture in the container longer. And sauté the shallots in butter until golden and translucent. The sauce is served cooled in a saucepan.

So, if you want to pamper yourself, your men and guests with a sauce with “pepper,” then from the recipes you can always choose exactly the one that everyone will like. Not only will the meat you cook taste, but also the sauce, which will become a bright addition to your culinary delights and will be remembered for a long time.

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