ISO: ISO Meryl and Joe- I made the green peppercorn sauce for

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denice

Well-known member
my steaks tonight. My dh grilled the rib eyes while I made the sauce. Somehow I feel like I am following directions for sauces, but that I am "missing something". The flavor was great, but i just can't seem to get my consistency right. Ok, here is what I did with the ingredients that I had on hand- don't laugh!

I sauteed onions and garlic in butter, then added beef broth, green peppercorns and reduced appropriately(I think). Then I added half and half (here is what I think my problem is)and kept it bubbling on the heat for at least 12-15 mins. It did not seem to change consistency. Again, it tasted wonderful, but I know it could have been better.

Let me "have it"- what am I doing wrong?

 
Denice, not sure what rec you were using. Below is my fav rec: Pork Medallions w/ mustard cream &

Rec: Pork Medallions with Mustard Cream and Peppercorns Green
(from Myra Sable, Sable & Rosenfeld)

(I know this sauce will be great with Steak!)

2 Pork Tenderloins;
Flour
Salt
Pepper
1/3 cup butter
onion; finely chopped
2 cups heavy cream
1 Tbspn Green Peppercorns
1/3 cup Dijon mustard

- Slice tenderloin into 1 inch pieces. Use mallet to flatten
- Dredge in flour seasoned with S&P
-Melt 3 tbspn butter in skillet; add pork; sauté 5 min turn when brown...
- Once all pork is cooked; remove; add 1 Tbsn butter; add onion, sauté about 3 minutes, until soft.
- Stir in vinegar; put on high until it is reduced by 2/3 (I only reduce to 1/3).
- Stir in Cream, add Green peppercorns and simmer 5 minutes
- Remove from heat, whisk in mustard and 1 tbsn butter

You will love this recipe! I make it frequently. Can't make a suggestion on what could be improved on your rec, just offering a different alternative.

Let me know how it turns out!

Regards,
Barb

 
I think the half & half is the problem - it will not thicken the sauce like cream does. Plus

technically, "half & half" is not even half milk and half cream - it has more milk and less cream. It has 24 grams of fat per cup, whereas whole milk has 8 grams and heavy cream has 80 grams, so half milk and half cream should really have 48 grams of fat. (lighter cream (labeled "cream" not "heavy cream"), has about 64 grams of fat, so mixed equally with milk, it would have 36 grams).

 
Like Meryl said, the half and half won't thicken. Also, this sauce was designed to be poured

into the pan that the steaks were sauteed in. It reduces further and picks up all the browned flavory bits from the pan. That's what was missing.

I'm sure this could be adapted for grilled steaks, but I'd have to think about it....

 
if i were making this sauce with half and half, i'd use fat free h&h and...

stir in 2-3 tbs of flour whilst sautéing the onions.

 
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