The Peppercorn Sauce

A steak is just a sirloin till you stir up an awesome peppercorn sauce to compliment it. And also for those people on a low carbohydrate weight loss program this is one way to go.

Certainly one of my personal favorite things about this diet is because I get to consume steaks a lot! Even so, most steak requires a sauce to go with it and after a number of weeks of just having mustard with my sirloin I got fed up and came to the conclusion I needed to track down a reduced carbohydrate sauce and this is when I arrived upon this unique splendid peppercorn sauce.

Before I started the following diet I used to always have an instant peppercorn sauce package with my steak which generally needed only adding whole milk to a little bit of powder and then boiling it. However, that is really excessive in carbohydrates at 35g per packet. Therefore that was in fact out of the question until eventually I came across this amazing recipe for peppercorn sauce which specifically was low carbo.

Depending on ingredients used this unique recipe should be about 5g carbs without onion and a bit more when you are going to use an onion.

Ingredients

1. 100ml Beef Stock (approximately three and 1/3 ounces)

2. Knobs of butter

3. An Onion

4. Freshly Crushed Black Peppercorns to taste. Personally I very loosely grind fresh new black peppercorns utilizing a pepper mill or maybe use a mortar and pistel and crush them. I make enough to coat the steaks just before I prepare them and enough for this unique recipe.

5. 30ml double cream (somewhere around a single oz)

Commonly I use Oxo cubes to generate my beef stock in which a single cube has got 3g of carbs in it. Should you have any Knorr cubes lying around then utilize them as they are less and generate a better colour 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 use however I also add a smidge of cayenne for that increased kick! Paprika performs good too however a little too much and it can turn the gravy orange.

Place butter in sauce skillet and heat over low to medium heat. Chop onions and simmer in butter till tender.

Put 100ml (approximately three to 4 oz .) of hot beef stock to pot and simmer until reduced by a third. Add crushed black peppercorns to pan and stir.

Add in double cream and stir. Continue to cook till warmed through. Do not boil cream.

Serve over cooked sirloin and enjoy!

And regarding cooking that steak. Be sure to sprinkle both sides of the sirloin with your additional crushed black peppercorns you created above. My favourite cooking method is the grill, even so you could do just as well inside on a frying pan.

Now there is nothing quite like the flavor of a steak grilled with freshly ground or crushed black peppercorns. Remember Christopher Columbus sailed the ocean blue in search of these types of spices primarily because this specific dish was so well-liked in Europe in the 1400's but so pricey. Appreciate a taste of history with this great peppercorn sauce.

Peppercorn Sauce Recipe, Peppercorn Sauce Recipe