Tag: creme fraiche

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  PK’S Red Wine And Green Peppercorn Sauce

  One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche. 

  

  Steps

  1. Making the sauce (~15 minutes)
  2. Serving

  Ingredients

  • 1 small handful of parsley, finely chopped
  • 1 small handful of spring onions (green tops only), sliced
  • 1/4 tsp garlic powder
  • 1 Tbsp green peppercorns
  • 1/4 cup red wine (I used a Merlot)
  • 1/2 cup beef stock (try Italian Beef Stock: Brodo Di Manzo)
  • 1/2 cup crème fraîche
  • 1 tsp brandy

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 small saucepan

  Making the sauce

  1. Chop the small handfuls of parsley and spring onion tops. 
  2. Add to the saucepan along with the 1/4 tsp garlic powder, 1 Tbsp green peppercorns and the 1/4 cup of red wine.
  3. Cook on low, stirring often, until the red wine has thoroughly reduced.
  4. Add the 1/2 cup beef stock and 1/2 cup crème fraîche.
  5. Mix everything well and simmer until you get the consistency you desire.
  6. Add 1 tsp of brandy and mix again.

  Serving

  I served the sauce over a pork rack replete with crackling, steamed vegetables and Yorkshire puds.

  

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  April 11, 2019

• 

  Crème Fraîche

  Crème fraîche is made from a high fat content cream that has be soured using friendly bacterial cultures. It is smoother than sour cream and much less tangy. 

  It holds up well when heated due to its fat content, making it perfect for cooking. It is also perfect for serving cold alongside cakes and pastries.

  

  I use it in my soups, stews and pastas (like my spaghetti carbonara). 

  Here is another example, baked salmon with creamy pearl cous cous.

  

  Please let me know what you like serving it with.

  Enjoy,

  PK

  

   

   

   

   

   

  Written by

  PK

  ·

  April 5, 2019