Sauces Recipe
Make Sauces Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Peppercorn Pan Sauce
Red Wine Reduction
Herb Garlic Butter (compound butter)
Method
Steak
- 1
Bring steak to room temperature
Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature; this ensures even cooking.
- 2
Season
Pat the steaks dry with paper towels. Sprinkle both sides evenly with kosher salt and freshly ground black pepper (use the measured amounts in Ingredients).
- 3
Sear and cook
Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs olive oil and swirl. Place steaks in the pan, pressing briefly so they contact the surface. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter, crushed garlic cloves, and fresh thyme to the pan. Tilt the pan and spoon the foaming butter over the steaks (baste) for 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness. Remove steaks to a cutting board and tent loosely with foil to rest for 5–10 minutes while you make the sauce.
Peppercorn Pan Sauce
- 4
- 5
Sauté shallot and peppercorns
Add the minced shallot to the pan and sauté 1–2 minutes until translucent. Add the coarsely crushed black peppercorns and stir briefly to release aroma.
- 6
Flambé with brandy (optional) or deglaze
Carefully add 60 ml brandy or cognac. If comfortable and safe, tilt the pan away from you and ignite with a long lighter to burn off alcohol, or simply let it bubble and reduce for 30–60 seconds while scraping browned bits with a wooden spoon.
- 7
Add stock and reduce
Pour in 240 ml beef stock and bring to a gentle simmer. Scrape up any browned bits and reduce until sauce is slightly syrupy and reduced by about half, roughly 4–6 minutes.
- 8
Finish sauce
Lower heat to medium-low, stir in 60 ml heavy cream and 1 tsp Dijon mustard. Whisk to combine and simmer gently 1–2 minutes. Remove pan from heat and swirl in 30 g cold cubed unsalted butter to emulsify and thicken the sauce. Taste and season with up to 1 tsp salt if needed. Keep warm.
- 9
Red Wine Reduction
- 10
Sauté shallot
In the same skillet (wipe out excess fat, keep browned bits), add a teaspoon of oil if dry and sauté the finely minced shallot over medium heat until translucent, about 1–2 minutes.
- 11
Deglaze with wine
Pour in 180 ml dry red wine and add the thyme sprigs. Increase heat to medium-high and scrape up browned bits. Bring to a steady simmer and reduce by roughly two-thirds (this takes about 6–10 minutes) until the wine is slightly syrupy.
- 12
Add stock and reduce
Add 120 ml beef stock and continue to simmer until the liquid coats the back of a spoon, another 4–6 minutes. Remove thyme sprigs.
- 13
Finish with butter
Remove pan from heat and whisk in 20 g cold cubed unsalted butter a few pieces at a time to gloss the sauce. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
- 14
Herb Garlic Butter (compound butter)
- 15
Make compound butter
In a small bowl, combine 100 g softened unsalted butter with 2 tsp minced garlic, 2 tbs finely chopped parsley, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until evenly combined.
- 16
- 17