Posted on 20 June 2011 by

Tomato Au Poivre Sauce

By David Harbilas

Tomatoes love to be dirty, and to me one of the best ways to make them taste good is to get them drunk.

Brandy is a natural pairing, as it’s both sweet and rich, and it is also a part of many versions of au poivre sauce.

This is an obvious choice for steak, though it also goes well with chicken and even pork.

It takes little more than brandy, cream, and black pepper to make it complete, though slow simmering and a well-made chicken stock helps.

Make about 4 cups of sauce

  • 2 shallot, sliced
  • 1 tablespoon black pepper
  • 1 cup brandy
  • ½ cup red wine
  • 2 tomatoes, chopped
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 3 tablespoons butter
  • salt and pepper

Melt the butter in a saucepan and cook the shallots over medium heat for 5 minutes, until soft. Add the black pepper and tomatoes and cook until the tomatoes are soft, about 3 minutes. Add the brandy and red wine and cook until reduced by half, about 5 minutes. Add the chicken stock and reduce by half again, about 10 minutes.

Add the heavy cream, reduce by half and remove from the heat. Cool the sauce for 10 -15 minutes, then puree in a blender until smooth. For a smoother consistency, pass the sauce through a fine-mesh sieve. Serve with chicken, pork, or steak.

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