Au Poivre Sauce
A classic French peppercorn steak sauce featuring sautéed shallots, reduced red wine, cracked black peppercorns, prepared RC Demi Glace Sauce, and smooth RC Seasoned Cream Soup Mix.
Yield / Servings
1 Gallon Yield
Category
Sauces / Classic Steak Sauces
Ingredients
6 Components
Vegetable Oil
3 oz.
Shallots Chopped
1 Tbsp.
Red Wine
32 fl. oz.
Cracked Black Peppercorns
2½ Tbsp.
RC Demi Glace Sauce
Prepared according to label
96 fl. oz.
RC Seasoned Cream Soup Mix
Prepared according to label
32 fl. oz.
Preparation Steps
1
Sauté Aromatics
In a large sauce pot, heat 3 oz. vegetable oil over medium heat. Add 1 Tbsp. chopped shallots and sauté until soft and transparent.
2
Deglaze & Reduce Red Wine
Pour in 32 fl. oz. red wine to deglaze the pot. Bring to a boil and reduce the liquid volume by half to concentrate the flavor.
3
Combine Foundations & Peppercorns
Add 2½ Tbsp. cracked black peppercorns, 96 fl. oz. prepared RC Demi Glace Sauce, and 32 fl. oz. prepared RC Seasoned Cream Soup Mix.
4
Simmer & Serve
Blend thoroughly and simmer gently until the core temperature reaches a minimum of 165°F. Serve immediately over pan-seared steaks or rapidly chill and store below 40°F for future service.
Chef Notes & Steakhouse Pairing
Velvety Balance: Blending RC Demi Glace Sauce with RC Seasoned Cream Soup Mix creates a beautifully balanced, creamy peppercorn sauce with deep roasted meat body and a smooth, silky mouthfeel.
Serving Ideas: Classically spooned over Steak Au Poivre, pan-seared Filet Mignon, New York Strip steaks, roasted prime rib, or grilled pork chops.