This sauce is rich, creamy but doesn’t overwhelm the beautiful taste of the steak.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: To Start You Need to Finely Dice a Shallot.
Followed by two cloves of garlic.
Step 2: I’ve Got a Fantastic Scotch Fillet.
Season with salt and pepper on all sides.
Place a pan over high heat.
Step 3: Once Really Hot Add Some Oil, I’m Using Canola Oil As It Has a High Smoking Point.
Place the steak in the centre of the pan.
For a steak this thick cook for 3 minutes on each side for medium-rare.
Step 4: Sear the Steak on All Side Before Removing It From the Pan.
Place the steak on a plate and tent with foil.
Step 5: Deglaze the Pan With White Wine, You Could Use Beef Stock.
We want to use all the delicious steak bits left in the pan.
Add the diced shallots and garlic to the pan.
Cook until the shallots and garlic begin to soften and brown.
Add a few sticks of butter, cook for one more minute.
Step 6: Add Half a Cup of White Wine to the Pan.
Then 1 tablespoon of freshly grounded black pepper.
Stir the pepper into the sauce, this will give the sauce a nice peppery flavor but it won’t be overwhelming.
Reduce to half, this will intensify the flavors.
Step 7: Once the Wine Has Reduced Add Half a Cup of Thickened Cream.
Stir the cream into the rest of the sauce.
Simmer and reduce the sauce until it thickens.
Add the juices for the steak that has been resting.
You’ll know when the sauce is ready when the sauce holds on the back of a spoon.
Step 8: All That’s Left Is to Serve It Up!
There you have it! A beautiful pepper sauce for a steak.
This creamy, peppery sauce has a great balance of the flavour but would overwhelm to taste of the steak.