FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE
A delicious flash-fried steak with classic creamy sauce- cook to perfection for a special meal for two
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
- Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium
GREEN PEPPERCORN SAUCE
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
BEEF FILLETS WITH FETTUCCINE AND GREEN PEPPERCORN-MUSTARD SAUCE
Serve beef fillets and peppercorn sauce over fettuccine - a hearty dinner that can be made ready in 45 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the margarine in 10-inch skillet over medium heat. Cook beef in margarine about 14 minutes, turning once, until brown. Remove beef from skillet.
- Cook and drain fettuccines as directed on package. Toss fettuccines and remaining 1 tablespoon margarine.
- Mix whipping cream, mustard, ground and whole peppercorns in same skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 to 8 minutes, stirring occasionally and scraping any brown bits from bottom of skillet, until thickened.
- Return beef and any juices to skillet. Cover and simmer over low heat about 12 minutes for medium doneness or until desired doneness. Arrange fettuccine on dinner plates. Serve with beef and peppercorn sauce.
Nutrition Facts : Calories 800, Carbohydrate 44 g, Cholesterol 255 mg, Fiber 3 g, Protein 38 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 340 mg
STEAK WITH MUSTARD AND GREEN PEPPERCORNS
Categories Milk/Cream Mustard Sauté Quick & Easy Steak Brandy Shallot Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
- Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS
Make and share this Beef Tenderloin With Mustard and Peppercorns recipe from Food.com.
Provided by Catherine from AL
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
- Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
- Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
- Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 565.4, Fat 41.5, SaturatedFat 16.6, Cholesterol 192.8, Sodium 198.5, Carbohydrate 0.4, Fiber 0.3, Sugar 0.1, Protein 44.8
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
Categories Milk/Cream Beef Dairy Pepper Sauté Quick & Easy Steak Brandy Cognac/Armagnac Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
- Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
FILET MIGNON IN A GREEN PEPPERCORN SAUCE
This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!
Provided by kandee_roses
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium heat.
- Season filets with salt and pepper.
- Saute 5 minutes per side for rare (10 min for medium).
- Transfer to a heated platter and keep warm.
- To make the sauce, add brandy to same skillet.
- Set aflame, shaking pan until flame dies.
- Add shallots and stir on high heat for 2 to 3 minutes.
- Rinse green peppercorns in cold water.
- Drain and chop.
- Add to pan with cream, mustard, and tarragon.
- Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
- Add juice from filets.
- Pour sauce over filets and serve.
Nutrition Facts : Calories 616, Fat 52.5, SaturatedFat 23.6, Cholesterol 164.9, Sodium 137.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 32
FETTUCCINE WITH CREAMY MUSHROOM AND GREEN PEPPERCORN SAUCE
In 'Pasta for all Seasons' by Robin Robertson. Bottled green peppercorns have a piquant bite, so adjust amount to taste. Mild white mushrooms are preferred b/c the more assertive flavor of wild mushrooms would compete with the flavor of the peppercorns.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
- Add in the mushrooms; cook 2 minutes to soften.
- Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
- Decrease heat to low; slowly add the milk, stirring constantly to thicken.
- Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
- Keep warm over very low heat.
- Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
- When the pasta is cooked, drain and place in a shallow serving bowl.
- Add the sauce; toss lightly to combine, and serve immediately.
Nutrition Facts : Calories 612.4, Fat 16.5, SaturatedFat 5.1, Cholesterol 112.8, Sodium 88.6, Carbohydrate 94.2, Fiber 4.4, Sugar 3.1, Protein 22.7
BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE
Make and share this Beef Medallions With Peppercorn Mustard Sauce recipe from Food.com.
Provided by Charlotte J
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
- Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
- Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
- Cook mixture over medium heat until mixture is reduced to 1/4 cup.
- Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
- Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
- Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
- Do this in 2 or 3 small batches.
- Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
- Add salt and 2 teaspoons cracked peppercorn to taste.
- Season the medallions with salt and pepper.
- Melt 2 tablespoons butter over medium high heat in a skillet.
- Add medallions do not crowd the pan.
- Brown medallions on both sides until desired doneness.
- Serve with peppercorn mustard sauce.
Nutrition Facts : Calories 750.8, Fat 50.2, SaturatedFat 28.2, Cholesterol 232.8, Sodium 268.7, Carbohydrate 9.9, Fiber 0.5, Sugar 1.6, Protein 37.9
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