Rum Peppercorn Cream Sauce
- Charlie Rilling
- May 2, 2022
- 1 min read
Updated: Jan 13

SAUCE ON NY Strip • Bone-In Pork Chop • Mushroom Pasta
Ingredients

1/4 cup Green Peppercorns in Brine
1/4 cup Bacardi Black Rum
1.5 lbs Protein (i.e Steak, Chicken, Tofu)
1/2 cup Beef or Vegetable Stock
1/2 cup Heavy Cream
1 Medium Shallot Diced
2 tbsp Fresh Tarragon
2 tbsp Butter
1 tsp Corn Starch
1 tsp Water
1 tsp Sea Salt
Preparation
1.
Bring cast iron pan up to high heat. Salt protein. Sear protein on both sides. Remove protein and let rest for 5 minutes.

2.
Add shallots and cook for 1 minute. Add rum and cook for an additional 30 seconds. After rum has cooked down, add beef or vegetable stock. Bring to a simmer.


3.
Mix corn starch and water together. Add heavy cream, green peppercorns in brine, and corn starch slurry to pan. Bring to a simmer. Sauce is ready when can coat the back of a wood spoon

4.
Turn off heat. Add butter and tarragon. Stir for 20 seconds and serve with steak.

ENJOY on any Protein!

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