Tuesday, September 10, 2013

Roasted-Chile Peppercorn Steak Sauce

I wanted to take the Cajun inspiration of Kary's "Original" Roux and bring it into my wheelhouse. Out in Colorado and the American Southwest, it's all about the spice -- both kinds, meaning spiced and spicy. This sauce covers both bases with peppercorns and roasted chiles. For a smoother sauce, puree all the ingredients before adding the peppercorns. One batch will make enough sauce for several meals, so feel free to halve the recipe or plan on freezing half for another day.

Roasted-Chile Peppercorn Steak Sauce
by Kate

2 large poblano, Anaheim or other mild chile pepper
1 Tablespoons whole peppercorns, crushed
Olive oil
1 shallot, minced
4 Tablespoons Kary's "Original" Roux
1 1/2 cups chicken broth
1 cup full-fat milk (or cream)
1/2 teaspoon Worcestershire sauce
1 teaspoon fresh thyme
Salt to taste

Roast your peppers using your chosen method. If you have a gas range, char the skin over the open burner. I prefer to broil the peppers in a toaster oven, turning them until the skin is blackened all around. Either way, put the still-hot peppers in a sealed bag to sweat and cool, which will make the skins easier to remove. Skin and seed the peppers, then mince very fine.

Use a mortar and pestle to crush the peppercorns, or put them in a freezer bag and hit them with a mallet to break them up.

Heat a saucepan to medium high, add a swirl of oil and saute shallots until beginning to soften. Whisk in Kary's "Original" Roux. Once the roux has become more liquid, slowly whisk in chicken broth and milk in stages, stirring to combine in between. Once all the liquid has been added, stir in peppercorns, Worcestershire, herbs and minced chiles.

Simmer until desired consistency is reached, about 7-10 minutes, salt to taste.

Recipe makes about 2 cups of prepared sauce, which is more than you'll need for one meal of 4-6 steaks. Freeze the remainder. Thaw and gently reheat the sauce over the stove for serving.

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