The Secrets of Sauces: Pepper Sauce

Name: The Secrets of Sauces: Pepper Sauce
Prep time: 15 s
Cook time: 15 s
Yield: 1
Cuisine: International
Ingredients: Beef steak; Black pepper; Cognac; Cream; Crème fraîche; Lemon juice

15 Dec 2021

Mark Moriarty

Chef

Difficulty

Medium

Total Time

30MIN

Cuisine

International

Ingredients

Beef steak: 1x 400g well-aged ribeye steak

Black pepper: 2 tbsp cracked black pepper

Cognac: 200ml cognac

Cream: 400ml

Crème fraîche: 1 tbsp. crème fraiche

Lemon juice

Chef Mark Moriarty shows us how to prepare a perfect pepper sauce as part of Fine Dining Lovers' series: The Secrets of Sauces.

Watch and learn as Moriarty makes the perfect punchy pepper sauce in the video and see the step-by-step recipe below:

01.

Season the steak and place on a cast-iron pan, cook on both sides until medium rare.

02.

Remove the steak and allow it to rest on a plate.

03.

Add the peppercorns to the pan and caramelise, then add the cognac and allow it to flambé.

04.

Now add the cream and allow to reduce to sauce consistency. Finish with the resting juices from the steak, crème fraîche and some lemon juice.

05.

Add the steak back into the sauce and glaze.

How do you like your steak? If, like chef Mark Moriarty, you like yours topped with a rich pepper sauce, heady with cognac and cream, here's the perfect recipe.

Mark Moriarty

15 Dec 2021

Classic Fine Dining

The Chef

Mark Moriarty is an Irish chef whose star has been on the rise since very early in his career, winning the Euro-Toques Irish Young Chef of the Year in 2013.

Working under chef Mickael Viljanen at The Greenhouse in Dublin allowed Mark to continue his culinary development as a chef of outstanding skill and knowledge, with a particular interest in local Irish ingredients and the resurgence of Irish cuisine. It's knowledge he puts to good use as a documentarian and television presenter for the country’s main broadcaster RTE.

In 2015, Moriarty won the coveted S.Pellegrino Young Chef Academy Award at a ceremony in Milan, Italy. He won by presenting his signature dish of 'Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea'. The following year he embarked on a world tour, which allowed him to bring his creations and Irish cuisine to a global audience, thereby significantly raising his profile.

Moriarty has a wealth of diverse experience around the world, including working with Andrew McConnell at Cutler&Co restaurant in Melbourne, Australia. He has also spoken at The World's 50 Best Restaurants ceremony.

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