Peppercorn Sauce
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Peppercorn Sauce
  Sauces    Beef    Dressings    Condiments  
Last updated 6/12/2012 12:50:22 AM. Recipe ID 11835. Report a problem with this recipe.
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      Title: Peppercorn sauce
      Yield: 6 Servings
 
      4 ea Rib eye steaks; 1"
      1 c  Heavy cream
      2 tb Butter
      1 tb Peppercorns;*
    1/2 c  Sherry
 
  *Drained canned and mashed The following green peppercorn sauce can
  be made many good cuts of steak but I prefer a rib eye or New York
  cut:
     Pat steaks dry and season with salt and pepper.  In a heavy
  skillet, heat the butter over moderately high heat until it is hot.
  Saute the steaks for 3 minutes on each each side for medium rare.
  Transfer the steaks to a warm platter and keep warm, covered loosely
  in the oven. Add sherry to the skillet, and deglaze it, scraping up
  the brown bits and boil the sherry, stirring, until it is reduced by
  half. Add cream and peppercorns and boil the sauce, stirring, until
  it is thickened slightly. Add the steaks, simmer the mixture, turning
  the steaks to coat them with the sauce for 1 minute. Transfer the
  steaks to a heated platter. Serves 4.
                      




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Recipe ID 11835 (Apr 03, 2005)

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