(Meat) Roasted Red Pepper and Paprika Sauce

By stancec44

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

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

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.