Home made Pepper sauce

20 mins
Serves 1
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Directions

  1. 1Cook your steak in a pan to your liking.
  2. 2Cook your steak in a pan to your liking.
  3. 3Cook your steak in a pan to your liking.
  4. 4Remove the steak from the pan.
  5. 5Remove the steak from the pan.
  6. 6Remove the steak from the pan.
  7. 7Add butter to the same pan and allow it to melt.
  8. 8Add butter to the same pan and allow it to melt.
  9. 9Add butter to the same pan and allow it to melt.
  10. 10Add finely diced onion to the pan and sauté for about 2-3 minutes.
  11. 11Add finely diced onion to the pan and sauté for about 2-3 minutes.
  12. 12Add finely diced onion to the pan and sauté for about 2-3 minutes.
  13. 13Add garlic and black pepper to the pan and cook for 1 minute.
  14. 14Add garlic and black pepper to the pan and cook for 1 minute.
  15. 15Add garlic and black pepper to the pan and cook for 1 minute.
  16. 16Add beef stock to the pan and let it reduce by half, simmering on medium-low heat until bubbles form.
  17. 17Add beef stock to the pan and let it reduce by half, simmering on medium-low heat until bubbles form.
  18. 18Add beef stock to the pan and let it reduce by half, simmering on medium-low heat until bubbles form.
  19. 19Once the beef stock has reduced, add cream to the pan.
  20. 20Once the beef stock has reduced, add cream to the pan.
  21. 21Once the beef stock has reduced, add cream to the pan.
  22. 22Let the sauce reduce and thicken for about 15 minutes, stirring occasionally.
  23. 23Let the sauce reduce and thicken for about 15 minutes, stirring occasionally.
  24. 24Let the sauce reduce and thicken for about 15 minutes, stirring occasionally.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • finely diced onion
  • finely diced onion
  • finely diced onion
  • 1 diced or mince garlic clove
  • 1 diced or mince garlic clove
  • 1 diced or mince garlic clove
  • 2 tablespoons crushed black pepper
  • 2 tablespoons crushed black pepper
  • 2 tablespoons crushed black pepper
  • 300 ml beef stock
  • 300 ml beef stock
  • 300 ml beef stock
  • 200 ml cream
  • 200 ml cream
  • 200 ml cream

Equipment

pantongsspoon

Tips

  • Once the sauce coats the back of a spoon, it means it's done.