Cream sauce with green pepper

Cream sauce with green pepper is a classic for pork tenderloin or steak, but also tastes good with fried mushrooms.

You can also refine the cream sauce with white wine, cognac or port. The desired colour also plays a role. For a dark pepper sauce, use port wine. For a medium sauce, use cognac and for the lighter version, white wine. Dried plums or other fruits such as pineapple also give a very nice flavour. It may be advisable to add a dash of balsamic vinegar or rice wine vinegar so that sweetness and acidity remain in harmony.

Ingredients

150 g shallots
20 g butter
300 ml vegetable stock
250 g cooking cream
2 tbsp soy sauce
2 tsp potato starch – mix with 2 tbsp water
20 g green pepper
salt

Peel and roughly chop the shallots. Sauté in a slim, tall saucepan with a little butter.

Add the vegetable stock with the cream and bring everything to the boil. Then reduce the heat and simmer for 5 min.

Remove from the heat and puree finely with a stand mixer.

Coarsely crush the green pepper, add and bring to the boil briefly.

Mix the potato starch with 2 tbsp water and add. Boil gently for 1 – 2 min and remove from the heat.

Season to taste with soy sauce and salt.

Fill in portions and freeze or use immediately.

Tip:

When preparing the meat, it is advisable to take it out of the pan and leave it in the oven for 10 minutes to infuse. During this time, mix the cream sauce with the gravy in the pan. Then return the meat to the pan and pour the sauce over it when serving.

Please send questions and suggestions to: wirtz@lecker-wirtz.de

Enjoy your cooking!

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