Pepper Cream Sauce for Steaks, Pasta or Stroganoff |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce. Ingredients:
2 cups heavy cream |
3/4 cup beef stock |
1 shallot, minced |
2 -3 garlic cloves, minced |
3 tablespoons unsalted butter |
1/2-1 tablespoon cracked black pepper |
3/4-1 cup sliced mushrooms (optional) |
1/4 cup asiago cheese (grated, only if using for pasta) |
Directions:
1. Add the butter to an 8-10 inch skillet on medium heat.
2. When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
3. Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
4. Reduce heat to low and simmer 15 minutes, stirring occasionally.
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