Mortons The Steakhouse Peppercorn Sauce (Au Poivre)

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Today I have a secret recipe for Mortons The Steakhouse peppercorn sauce.

This sauce goes great on steaks and I love to use it on hamburgers.  This sauce is commonly used to make the French dish steak au poivre. To prepare steak au poivre, first coat a filet mignon or any steak
with cracked peppercorns. Next sear in a hot skillet over high heat for a couple minutes on each side.  Let rest for several minutes then serve with the peppercorn sauce.


New Secret Recipe

Mortons The Steakhouse Peppercorn Sauce (Au Poivre)

1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream

In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.

Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.
Add the cream and bring to a simmer. Cook for about 5 minutes or until thickened. Season to taste with salt.

Set aside to cool. When cool, cover and refrigerate for up to 3 days.

Makes about 2 cups

Source: FOX 4 Dallas, TX

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Copycat Dairy Queen Hard Chocolate Sauce

Perfect for you summer ice cream sundaes!

6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil

In a double boiler melt chips and butter together. When melted, add oil. To serve, pour the sauce over ice cream and it will harden in a couple seconds.

Makes 1 1/2 cups.