lemon pepper sauce

This easy pasta recipe with creamy lemon pepper sauce flavored with garlic, fresh lemon and cracked pepper is the 20 minute dinner your week needs.

Creamy lemon pepper sauce

butter

garlic

heavy / whipping cream

lemon juice

tsp black pepper

tbsp Parmesan cheese (grated)

tbsp finely chopped Parsley

salt (to taste)

500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

Melt butter in a large pan/skillet.

Add garlic and allow to saute gently for 30 seconds until fragrant.

Pour in the cream and lemon juice then add the pepper.

Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.

Remove from the heat and stir in the Parmesan and the parsley.

Season to taste then add the cooked pasta.

Toss with the reserved pasta water until the pasta is coated and creamy.

Serve with Parmesan cheese and freshly cracked pepper.

There are few things are as perfect as Steak au Poivre done right. Juicy fillet served ith creamy pepper sauce is a showstopper, every time.

Steak au Poivre

600 g (21 ounces) beef fillet / fillet mignon ((4 x 150 grams/5.29 ounces))

cracked pepper

tsp flaky sea salt

tbsp butter

thyme

onion / shallot (finely diced)

beef stock

heavy cream / whipping cream

tsp wholegrain mustard

Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.

Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned.

Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.

Remove the steak from the pan and allow to rest while you make the sauce.

Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent.

Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan.

Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon.

Season with salt then serve over the steak.

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Creamy lemon pepper sauce

Steak au Poivre

Top 2 lemon pepper sauce recipes from across the web

The most viewed lemon pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy lemon pepper sauce

Steak au Poivre

The most viewed lemon pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine