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Recipe

Roasted Red Pepper and Paprika Sauce

Scott Phillips

Yield: Yields about 1 cup

Servings: 8

Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with Sear-Roasted Beef Tenderloin. It’s delicious paired with roast chicken, pork, or lamb, too.

Ingredients

  • 2 Tbs. olive oil
  • 3 large cloves garlic, finely chopped
  • Kosher salt
  • 3/4 cup (5 oz.) coarsely chopped jarred piquillo or roasted red peppers
  • 1 tsp. sweet smoked paprika
  • 2/3 cup sour cream or crème fraîche
  • 1 tsp. sherry vinegar; more as needed

Nutritional Information

      Calories (kcal) : 70
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 10
      Sodium (mg): 135
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Heat the oil in an 8-inch skillet over medium-low heat. Add the garlic and 1/2 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until soft, about 3 minutes. Add the peppers and cook, stirring occasionally, for another 1 minute. Add the paprika, transfer the mixture to a food processor, and let cool for a few minutes. Pulse just until blended.
  • Transfer the mixture to a medium bowl and stir in the sour cream and vinegar. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt or vinegar.

Make Ahead Tips

The sauce will keep in the refrigerator for up to 2 days.

Reviews

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Reviews

  • lovestoeat70 | 11/13/2016

    Paired with the Oven Roasted Filet. It was outstanding. Made the day before and refrigerated, taking out about 2 hours before dinner to bring to room temperature. Next time will blend the peppers longer than to "just blended". Would have preferred it to be a little less chunky. Used creme fraiche in place of sour cream.

  • Annakatherine | 02/09/2014

    We had a filet of beef for Christmas. One of the FC magazines featured 12 sauces for it. We chose to do four of which this was one. I really liked it. It tasted great with the beef. It is versatile enough where it could go over roasted cauliflower or as a spread on a sandwich.

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