Cream Cheese Peppercorn Sauce
I love me a good steak, yet it’s the one thing I never really cook at home. I’m trying to cut down on my meat consumption in general, particularly red meat, but after a hiatus, I was drawn back in and made myself a steak dinner.
Everybody knows that steak sauce can make or break your dinner, and my go-to has always been peppercorn sauce. You can never go wrong with peppercorn sauce (unless, you know, you do go wrong). I’m here to share with you my favourite peppercorn recipe, and it’s slightly different from what others might make as a standard. I like adding my own twist to classic dishes, and I always encourage people to be more experimental and think outside the box. In today’s recipe, I used shallots instead of onions because the flavour is just so elite! Cooking with butter instead of oil also enhances the flavour of my sauce, so those are the two changes I personally incorporated in to the traditional recipe. Anyway, let’s get right into it…
Recipe Serves: 2
Preparation Time: 3 minutes
Cooking time: approx 10 - 12 minutes
INGREDIENTS
3 tablespoons full fat Cream Cheese
1/2 cup milk
4 large Chestnut mushrooms, sliced
Peppercorn mill
Sea salt
1 tablespoon butter
1/2 shallot bulb, sliced
2 garlic cloves, finely chopped
METHOD
In a non-stick saucepan, toss the butter and let it melt, then add the sliced shallots.
Sauté the shallots for about a minute then add your sliced chestnut mushrooms and sautée for a good 5 minutes (or until they’ve shrunk and are well cooked). Keep stirring throughout
Toss in the sliced garlic and sauté for a further minute or so.
In a bowl, soften your cream cheese by crushing with a spoon, until its consistency is similar to a thick yoghurt. Pour in the milk, grind in some pepper and sea salt, and mix together thoroughly until nice and creamy.
Pour your creamy mixture into the saucepan and mix well with the shallots, mushroom and garlic you prepared. Allow to cook for about two minutes (or until satisfied with thickness and colour).
TIP: If your sauce is too thick, add a bit of milk and bring it back to the stove. Mix well and set aside. Serve over a nice, juicy steak and enjoy with a glass of Argentine Malbec! Bon Appetit, and if you’ve tried making this sauce, let me know how it went for you!