Peppercorn Sauce
No doubt one of my personal favorite reasons for having this diet plan is the fact that I get to enjoy steaks a lot! Nonetheless, most steak needs a marinade to go along with it and after a couple of a few weeks of simply using mustard with the steak I found myself fed up and decided I really needed to track down a reduced carbo sauce and this is when I came upon the following amazing peppercorn sauce.
Before I started this diet I used to always have an easy peppercorn sauce package with my steak which needed simply adding whole milk to a handful of powder and consequently boiling it. Interestingly, that was in fact definitely high in carbohydrates at 35g for every package. Hence this was in fact out of the question until I happened across this particular recipe for peppercorn sauce which specifically was indeed low carbo.
Depending on ingredients employed this particular recipe ought to be approximately 5g carbohydrates with out onion and a bit more if you are going to utilize an onion.
Ingredients
1. 100ml Meat Stock (approximately three and 1/3 oz)
2. Knobs of butter
3. An Onion
4. Newly Milled Black Peppercorns to taste. For me personally I very loosely mill fresh new black peppercorns utilizing a pepper mill or simply utilize a mortar and pistel and crush them. I make enough to coat the steaks before I prepare them and adequate for this recipe.
5. 30ml double cream (approximately one ounce)
Typically I use Oxo cubes to create my beef stock where one cube has got 3 grams of carbs in it. If you have any Knorr cubes lying around then employ them because they usually are less and create a better shade of peppercorn sauce.
I of course employ margarine not butter and it tastes pretty much the same having less calories. I find that black peppercorns are very good to utilize but I also include a pinch of cayenne just for that added kick! Paprika works well too though a little too much and it can change the gravy orange.
Place butter in sauce pan and heat over low to medium heat. Chop onions and heat in butter until soft.
Add 100ml (about three to 4 ounces) of hot beef stock to pot and simmer until decreased by a 3rd. Add crushed black peppercorns to saucepan and stir up.
Add in double cream and stir. Continue to cook till warmed through. Do not boil cream.
Serve over prepared sirloin and relish!
And on the subject of cooking that steak. Be certain to pat both sides of the sirloin with your additional crushed black peppercorns you created above. My preferred cooking method is the grill, nonetheless you can do just as well indoors on a frying pan.
There is nothing at all quite like the flavor of a sirloin cooked with freshly ground or crushed black peppercorns. Remember Christopher Columbus sailed the ocean blue in search of these kinds of spices principally due to the fact this specific dish was so popular throughout Europe in the 1400's yet so costly. Appreciate a taste of history with this particular fine peppercorn sauce.