Pepper Steak Sauce

Pepper Steak Sauce

True gourmets know that not any sauce fits the classic beef steak. It is better to serve this dish completely without gravy, than to add something that distorts its taste. Pepper sauce for steak will not be a mistake - it refers to the number of liquid seasonings that are traditionally considered suitable for roast beef.

Cooking Features

Recipes pepper sauce, suitable for steak, there is little, but they differ significantly among themselves. There are only a few general points to be aware of. Otherwise, you must follow the instructions that accompany the specific recipe.

  • One of the main ingredients of pepper sauce is bell pepper. It is not added entirely, but is ground in a special mill just before being used to make the sauce. In this case, it retains not only the taste, but also the flavor. If you grind it in advance, some of the essential oils will evaporate, which is why pepper pepper sauce will be less fragrant. It is impossible to replace pepper with peas with ground pepper — this will negatively affect the result.
  • The second important ingredient is onions. In the traditional version of the use of shallots. Without much damage, it can be replaced with a bulb, somewhat sharper, but otherwise possessing similar characteristics.
  • The third component of the classic classic pepper sauce is cognac. It can, although undesirable, be replaced by vodka. Abandoning alcohol while cooking traditional pepper sauce would be a mistake. You should not worry that alcohol can get into the body with the sauce - by the end of the preparation there will be no trace of it, but its use will have a favorable effect on the taste of the ready seasoning.
  • Cognac when cooking traditional pepper sauce can be set on fire, watering onion and pepper with it, and wait until it burns out. If you are afraid of this manipulation, simply hold the pan on the fire until the alcohol is completely evaporated. The taste of the finished seasoning is affected, but only slightly.
  • Most often pepper sauce is made on the basis of cream, but they can be replaced with broth. The sauce will have a less refined taste, but it will turn out to be less caloric and will be cheaper.

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

Pepper sauce for cream steak


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

Method of preparation:

  • Finely chop the onion.
  • Melt the butter and fry the onions in it until soft.
  • Crush pepper and sprinkle onion with them, mix. The amount of pepper is determined based on how much seasoning you want to get.
  • Pour onions with pepper brandy. Ignite the alcohol and let it burn out or evaporate while continuing to fry the onions on the stove.
  • Pour in the cream, stir. Keep the sauce on low heat until a portion of the cream is evaporated and it becomes thick enough. At this time, the sauce should be periodically stirred, so that the onions are not burnt.
  • Salt the sauce, stir and after 2 minutes remove from the heat. Salt gravy must be at least, otherwise there is a risk to overdo it.

The sauce for steak is usually served chilled, so it’s best to cook it beforehand. If you do not have time to cool the seasoning - it does not matter, hot, it will also be delicious.

Pepper sauce for wine broth steak


  • peppercorns (of different types) - 20-30 g;
  • table wine (preferably white dry) - 100 ml;
  • shallot or onion - 150 g;
  • cream - 100 ml;
  • meat broth - 0, 2 l;
  • butter - 50 g;
  • fresh parsley (optional) - 50 g.

Method of preparation:

  • Pepper grind, using a special mill.
  • Peel the onions and cut them into small cubes.
  • Cook meat broth. It is permissible to use for this purchase concentrate in cubes or powder.
  • Mix the broth with the cream.
  • In a frying pan, melt butter, fry the onion in it to a golden hue.
  • Add pepper to onion, mix, reduce intensity of flame.
  • Pour the wine into the pan, stir.
  • Keep on fire, stirring until the wine is almost completely evaporated.
  • Add broth mixed with cream, boil down about a third of the sauce.
  • Beat the sauce with a dipping blender to obtain a homogeneous composition.
  • Return to the fire and boil to the desired thickness.
  • Finely chop the parsley and mix with the sauce.

According to this recipe, the sauce is as fragrant as the one prepared using traditional technology. Creamy flavor in it is less pronounced, but present. This is one of the most economical options for seasoning liquid beef steak.

Hot pepper sauce for steak


  • bitter paprika - 50 g;
  • sweet pepper - 0, 4 kg;
  • purple onions - 0, 2 kg;
  • wine vinegar (6 percent) - 30 ml;
  • sugar - 10 g;
  • adjika acute - 0, 2 kg;
  • salt - to taste.

Method of preparation:

  • Wash both types of peppers, peeling seeds, cutting off the stem. Cut the vegetables into several pieces and mash them with a blender or meat grinder.
  • Finely chop the onion or chop it to a puree in the same way as the pepper.
  • Mix the pepper mixture with the onions.
  • Add adjika, sugar, vinegar. Beat with a blender or mixer to get a sauce that has a uniform consistency.
  • Salt and whip again if necessary.

Before serving, the sauce made according to this recipe must be infused. It is placed in the refrigerator for at least 2 hours. It has a bright color, burning taste. It will appeal to lovers of hot spices. Heat-treated products that are part of this pepper sauce, are not exposed, retain useful properties. The energy value of the seasoning is low.

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

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