Green pepper sauce for steaks
============================= 2022-06-18


Comment: Green pepper is found in 2 forms, either in brine or freeze-dried, anyway, the difference is tiny.
We will keep 1 tablespoon of whole grains, roughly crush 1 second tablespoon, then finely grind the third.
If cooking steaks, add any pan juices to the sauce (possibly deglaze the pan with the white wine).  
When adding the beurre manié, go slowly, in small steps, bringing back to a simmer everytime, so as not to thicken the sauce too much (it may not be necessary to add it all).
For the herbs, I tried either with a small sprig of rosemary, which is interesting, or with a bay leaf and a sprig of thyme, which is more classic or why not all three.
To have a nice smooth sauce with taste, we eliminate the solids in a colander near the end of the recipe.

For 4 people :


Ingredients:
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2 small or 1 larger shallots
2- dl dry white wine
3 dl beef stock or possibly veal (strong enough)
3 tablespoons of green pepper (see texte - 1 tablespoon = 3 g)
beurre manié (10 g flour, 10 g butter)
1 good schlook cognac
1 small sprig of rosemary and/or a bay leaf and a sprig of thyme (opt)
1 dl cream (35% MF)
Butter
Salt


Preparation:
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Roughly chop the shallot as it will be eliminated at the end.
Prepare the other ingredients: white wine, brandy (cognac), beef stock, green pepper (3 tablespoons, 1 finely crushed, and one coarsely crushed with a third tablespoon of whole grains.
Prepare the beurre manié
Prepare the cream, herbs and butter for the end.


Cooking:
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In a saucepan, sweat the coarsely chopped shallot in butter with a pinch of salt (it should become translucent but not brown). Add the wine and reduce by 3/4.

Add the chosen herbs and the spoon of finely ground pepper. Pour in the stock, bring to a boil, then lower the heat and simmer for 10 to 15 minutes.

Filter through a colander to remove the shallots and herbs, then return the sauce to the saucepan. Add the rest of green pepper. Pour in the cognac and boil briefly, add the cream. Check the seasoning.

A little beurre manié(added slowly), at low simmer to reach the required consistency (coating).

Just before serving, add slowly add 1 or 2 knobs of butter.