The green pepper sauce for roast meat is creamy, flavorful and very easy to prepare. It is perfect to accompany beef, pork loin, chicken or veal roasts and makes the meat even tastier.
Roast meat is certainly one of the most common main courses in our kitchens. It is the Sunday dish, the dish for special occasions and can be prepared with different types of meat: beef, chicken, pork, turkey, veal or even lamb.
Among the most suitable cuts we find the chuck cap, loin, leg, veal top round and lamb shoulder.
A good roast must have a golden, tasty crust on the outside, thanks to the Maillard reaction that occurs beyond 284°F, while the inside must remain tender and succulent.
The simplest sauce for roast is prepared using the meat’s cooking juices: just mix them with a tablespoon of butter and a tablespoon of flour to create a roux, then dilute everything with beef or vegetable broth. From this base many variants can be created.
The green pepper sauce is one of the most flavorful: creamy and aromatic, it pairs very well with pork loin roasts, beef and chicken, but it is also excellent to accompany a simple entrecôte or a grilled steak.

I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — that you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!

Difficulty: Very easy
Cost: Medium
Preparation time: 5 Minutes
Cooking time: 15 Minutes
Portions: 6
Cuisine: Italian
Seasonality: All seasons

Ingredients FOR GREEN PEPPER SAUCE FOR ROAST MEAT RECIPE

0.21 oz green peppercorns
3.38 fl oz cognac
0.83 cup heavy cream
1 tbsp butter
to taste salt

Tools FOR GREEN PEPPER SAUCE FOR ROAST MEAT RECIPE

#AD

Saucepan
Spoons

FOR THE PREPARATION OF GREEN PEPPER SAUCE FOR ROAST MEAT RECIPE

Crush the black peppercorns fairly finely using a pestle or a meat tenderizer, for example — it’s better to use whole peppercorns and crush them yourself rather than using ground pepper, please take note!
In a small saucepan let the butter gently melt and when it becomes foamy add the pepper and let it cook a few minutes, always over low heat.
Now I have to deglaze* the sauce with the cognac, flambéing** the alcoholic part as well and reducing the sauce by about half.
*DEGLAZE= from the French déglacer indicates the way in which the juices of the roast or of a browned preparation that have caramelized on the bottom of the pan are dissolved, in order to have a very tasty sauce that is often passed through a chinois, a particular cone-shaped sieve (see below).
**FLAMBÉ= In gastronomy, to moisten a preparation with alcohol or liqueur with an alcohol content greater than 40% and then ignite it, thereby reducing the alcoholic content and making the flavor more aromatic.
Now I add the cream and always let the sauce gently thicken into a creamy sauce.
Adjust the salt and serve immediately, preferably in a gravy boat as shown below
gravy boat in porcelain Amazon affiliate link #ad cost € 7.87
Enjoy your meal! Annalisa

This roast is delicious!!!!!!
RECIPE → https://blog.giallozafferano.it/asilannablu/maiale-con-arancia-e-speck-arrosto-economico/