pepper cream sauces

A delicious sauce either way.

A. pepper cream sauce


This is a variation on the Peppercorn Cream Sauce recipe for when you don’t have peppercorns. This recipe is presented together with the mushrooms and meat, but can be prepared separately by removing meat and mushrooms from the pan first.


This is what you need for 4 servings:

  • 1 lb. boneless chuck steak, sliced thin
  •  ¾ lb. baby Portobello mushrooms
  • olive oil
  • 1 cup heavy cream
  • S&P
  • optional: 1 tbsp. oil dough
Pic1: pepper cream sauce


B. peppercorn cream sauce


A simple recipe for a delicious pepper cream sauce. The smell that fills the house when the peppercorns start popping is really nice. Make sure you wear safety goggles for this one, or else put a lid on the pan.

Meat is not required to make this sauce, but meat drippings do add additional color and flavor.

Unless you like to get peppercorns between your teeth—I don't like it when I bite on one—strain the peppercorns out of the sauce before serving.


This is what you need for 2 servings:

  • 1 tbsp. butter
  • 2 tbsp. peppercorn
  • salt
  • 1 cup heavy cream
Pic1: peppercorn cream sauce, calf's liver




Pic2: melt butter, add peppercorns
Pic3: pop, pop, pop ...
Pic4: strain peppercorns out


Pic5: fry meat
Pic6: add cream / sauce
Pic7: simmer ever so softly