À la minute smoked pepper sauce
An à la minute sauce is made in the same pan in which the meat or other ingredients have been fried, either during or just before serving. This method is all about incorporating the flavours of the meat or ingredients into the sauce. It is fast to make and served fresh. For a perfect à la minute cream sauce for ribeye steak, start by deglazing the pan. Increase the heat to medium-high, then add cognac and a strong demi-glace or stock, stirring to release the flavourful caramelised bits.
Step-by-step
Smoke the peppercorns in a smoker for extra flavour.
Heat the pan and add the Debic Roast & Fry.
Fry the steak on one side for 3 to 4 minutes until brown, then turn it over.
Add butter, garlic and herbs and baste the meat with a spoon for 3 to 4 minutes until the desired cuisson. Then leave the steak to rest in a warm place.
Add the smoked peppercorns to the pan with the cognac and demi-glace and reduce for a short time.
Add the Debic Culinaire Original and reduce further to reach the desired sauce thickness.
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