6 tsp. Fresh cracked black peppercorns 3 Tbsp. dried green peppercorns soaked in 1/4 wine 3/4 cup heavy cream 2 cups white wine (dry) 2 Tbsp. butter Preparation with meat drippings: If the sauce is intended for meat such as steaks, marinade by pressing a few cracked black peppercorns into them and coating in olive oil. Let stand for several hours. If meat is cooked in a pan, deglaze the pan when cooking is completed and meat has been removed, with one cup of the wine and reduce to half over medium heat. See peppercorn sauce continued.
Joshua Pearson, head bartender at Sepia in Chicago, likes the aromatic combination of cracked black pepper and tequila. He also makes tinctures and simple syrups using whole and cracked peppercorns. Currently, he’s perfecting a tincture using Indonesian long peppers, a relative of the common black pepper with a more complex flavor profile, hinting at cardamom and nutmeg mixed with earthy heat. He plans to use the infusion in a spiced-up version of a Manhattan, but he says the pepper is also delicious simply grated over hot or eggy drinks, like the Tom and Jerry.
The first step in creating mellow pepper-crusted steak is to crack the peppercorns. Do not under any circumstances substitute ground pepper, brined peppercorns or water-packed peppercorns when preparing steak au poivre. Instead, pour the whole black peppercorns onto a cutting board and then, using a skillet, press down firmly on the peppercorns with a rocking motion. Continue until all of the peppercorns are cracked.
The next step is the crux of taking the bite out of spicy, cracked black peppercorns. In a small skillet, heat four or five tablespoons of olive oil and add the cracked peppercorns to the oil. Cook the peppercorns over medium dndash;low heat for about ten minutes. The cooking peppercorns will become wonderfully fragrant, although some people may find the smoke irritating.
