I love pepper sauce with steak. I have experimented with quite a few variations. This week I tried a combination of one I saw on French Food at Home and one that was in Donna Hay Classics 1. I think it was the best by far, but probably not the lowest in fat. If I am trying to make a low fat meal, I use Carnation Light 'n' Creamy, which works really well. You probably need to add a little extra cornflour though.
I'm not overly happy with the photo for this one. Once I make it again, I'll take a better photo. But trust me, it tasted delicious.
I used creme fraiche in this recipe because I love its tang. It is also very thick, so I did not need to add much cornflour. I used beef stock that comes in one of those tetra packs. I have never tried this recipe using powdered beef stock and water. I really think the result would not be as good, but feel free to have a go.
Ingredients (serves 4)
1 cup beef stock
1 cup creme fraiche
3-4 teaspoons green peppercorns lightly crushed
1 teaspoon cornflour
1 teaspoon beef stock, extra
Heat the beef stock in a small saucepan until boiling. Reduce until only 1/3 cup liquid remains.
Meanwhile, cook steak to your liking and set aside to rest.
Once beef stock has reduced (to allow the flavour to intensify) add the creme fraiche and green peppercorn to the stock. Whisk to combine. Blend the cornflour with the extra beef stock and add to sauce. Allow to simmer for a few minutes until thickened.
Serve steaks topped with peppercorn sauce. I like to serve this dish with crunchy potatoes.