Peppercorn Sauce
by brittanne
Perfect for 4 steaks.
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INGREDIENTS
- 1ST BOWL (medium)
- 1 tablespoon Oil
- 1 Shallot ; diced
- 2 cloves Garlic ; minced
- Salt & pepper
- 500 ml Beef stock
- 1 tablespoon Butter
- 2 tablespoons Whiskey
- 2 tablespoons Cream
- 2 tablespoon Peppercorns
INSTRUCTIONS
Heat oil, shallot, & garlic in a pan until translucent. Season with salt & pepper.
Add beef broth and boil until reduced to half the size (10-15 minutes).
Add butter, whisky, cream, & peppercorns. Cook for another 5 minutes. Sometimes I will thicken the sauce up with 1 tablespoon of cornstarch dissolved in 1 tablespoon of cold water. Just stir in when you add the last ingredients and bring to a boil to thicken.
NOTES
brittanne
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (167g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 202 | ||
| Calories from Fat: 162 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18g | 24 % | |
| Saturated Fat 4.5g | 23 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 7.6g | ||
| Cholesterol 12.6mg | 4 % | |
| Sodium 417.8mg | 14 % | |
| Potassium 281.5mg | 7 % | |
| Total Carbohydrate 4.1g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 4g | ||
| Protein 3.1g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 202
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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