Pork Scotch in Black Pepper Gravy
I can’t blame you if you love using that black pepper gravy in your favourite supermarket, they are such convenient, just add boiling water and presto you have a cup of gravy so good even I do buy them sometimes but have you tried making your own? Trust me it is a life changer, if you think the powdered ones are good then try this one out.
Black Pepper Gravy, Black Peppercorn Sauce or Sauce au Poivre is a type of sauce/gravy that is rich, creamy and peppery a perfect accompaniment to any grilled meats like steaks. Like the instant ones it is also easy to prepare but not as simple as adding hot water but trust me it will only take you several minutes to make one. While this is good with beef steaks, I chose to use it on some lovely Pork Scotch I grabbed from the grocery earlier, the light pork taste blends well with this tasty treat.
- 8 pcs 1½ in thick pork scotch steaks
- freshly ground black pepper
- 6 tbsp freshly cracked black pepper
- ½ cup butter
- 2 shallots, minced
- 1 cup brandy
- 1 cup beef stock
- ½ cup cream
- Season your pork steaks with salt and freshly ground black pepper. Rub a small amount of oil on the surface then grill steaks for 6 minutes on each side or until cooked through. Set is aside.
- In a saucepan over medium heat gently melt the butter. Add the shallot and sauté until soft.
- Then add the peppercorn and brandy then bring to the boil.
- Add the beef stock then bring it up to a boil.
- Lower the heat to the lowest setting, add the cream then mix. Simmer slowly and make sure it does not boil, continue to heat the sauce until it is slightly thick this will take around 15 minutes, mixing every once in a while.
- Season with salt. Remove from heat.
- Place pork steaks on a serving platter then pour on top of the meat. Serve.