Weeknight Cajun Butter Peppercorn Steak Sauce
A riff of a classic peppercorn but with cajun spices, spicy and full of flavor
Servings: 2
Calories: 275kcal
Ingredients
- 1/4 cup cognac
- 2 tbsp butter
- 1/2 cup beef stock no sodium preferred
- 1/3 cup heavy cream
- 1-2 tsp crushed whole black peppercorns
- 1/2 tsp ground cayenne pepper
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground white pepper
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 pinch ground cumin
Instructions
- In the same pan that you browned the steak, deglaze with the cognac over medium heat, scraping up any brown bits in the pan. When the cognac has reduced a bit, melt the butter, then stir in the beef broth and cream. Add the peppercorns and other spices and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.
Notes
PS - if you want to go all out and make an aged marinated cajun steak, check this post out.
Nutrition
Calories: 275kcal | Carbohydrates: 4.1g | Protein: 2.1g | Fat: 19.3g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 298mg | Potassium: 88mg | Fiber: 1.1g | Sugar: 0.6g