Beef With Peppercorn Sauce Sauté Potatoes Food

STEAK DIANE WITH SAUTé POTATOES

Steps:

• To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes.
• Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp.
• Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally.
• Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked.
• For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted.
• Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2-2½ minutes on each side for rare steak. Cook for 1-2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared.
• Add the finely sliced shallot to the frying pan and cook for 2-3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients.
• When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1-2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly.
• Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using.
• Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it.

MARY BERRY'S FILLET STEAK WITH PEPPERCORN SAUCE

Steps:

• 1. Place the steaks between two pieces of cling film and flatten with your hand to about 5mm (½in) thick. Spread the butter over the steaks on both sides and season well with salt and pepper. 2. Heat a large non-stick frying pan or griddle pan until hot, add the steaks and fry over a high heat for 2 minutes on each side (see tip). Lift out to rest and keep warm, loosely covered in foil. 3. Pour the stock into the pan (no need to clean it first) and boil to reduce by half, then add the garlic, brandy, Worcestershire sauce, mustard, cream and crushed black peppercorns. Stir together as you bring to the boil over a high heat. Season with salt and allow the sauce to bubble away for a couple of minutes to reduce slightly - the consistency should be the thickness of pouring cream. Stir in the parsley and remove from the heat. 4. Spoon the sauce over the steaks, sprinkle with a little more parsley and serve with sauté potatoes and a green vegetable. PREPARE AHEAD: The steaks can be fried ahead and, once cooled, kept covered in the fridge for up to 12 hours. Top with a knob of butter and reheat on a baking sheet in a hot oven for 6 minutes. Serve at once. The sauce can be made up to a day ahead and reheated. MARY'S EVERYDAY TIPS: Rib-eye steak would also work well for this recipe. Keep your peppercorns chunky if you like some texture to the sauce. Cook for 3-4 minutes per side (depending on thickness) for steaks that are more well done.

FILLET WITH PEPPERCORN SAUCE

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

5 PEPPERCORN BEEF TENDERLOIN WITH CELERIAC-POTATO CAKE FRIED GARLIC AND BABY SPINACH SAUTE WITH BASIL OIL

Steps:

• Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated. Season beef with salt and sear in a heavy pan. Turn beef over and place in 375-degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium rare. Place beef on top of a potato cake so that it will absorb the juices of the beef. Make 3 mounds of spinach around the beef and drizzle with Basil Oil and demi-glace.
• In a large bowl, mix together potato, celeriac and scallions. Season well. In a hot non-stick pan, liberally coat with clarified butter and cover with mix. Cake needs to get brown on this side. Drizzle a little of butter on the raw side then flip the cake over and place in a 375-degree oven to cook through. Cook about 12 minutes until hot in the middle. Slice pie shaped wedges for serving.
• In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning.
• In very salted water, blanch basil and spinach for 1 minute until very soft, yet still very green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend until the cup becomes warm.

SAUTEED STEAK WITH A GREEN PEPPERCORN SAUCE SERVED WITH RED-SKINNED MASHED POTATOES AND SAUTEED ASPARAGUS

Steps:

• Sauteed Steak with a Green Peppercorn Sauce:
• Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan.
• Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream. Finish by adding butter to the sauce and reduce the temperature to low. Do not strain.
• Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes.
• In a large pot, bring just enough water to cover the asparagus stalks, to a boil. Add the asparagus to the pot and cook for approximately 1 minute, just long enough to blanch the vegetables. Drain and set aside. In a saute pan, cook the sliced mushrooms in butter and season them with salt and pepper, to taste. Add the asparagus to the pan and saute until tender.
• In a large pot, bring just enough water to cover the potatoes to a rapid boil. Lightly add salt to the water. Add the potatoes, with the skin still intact, to the water and cook them until they are fork-tender. Drain the water from the pot, leaving only the potatoes. Add butter, milk, and salt and pepper to the boiled potatoes and mash all of the ingredients together. Add the smoked salmon and the scallions to the potatoes and stir them throughout the mixture. Finish the potatoes with chives.

PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES

Steps:

• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE

Steps:

• The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
• Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
• While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
• Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.

ASIAN GROUND BEEF AND PEPPER SAUTE

Steps:

• In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
• In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
• Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
• Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE

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.

PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE

Steps:

• The night before, prepare the peppercorns for the sauce. Put the green peppercorns and vinegar in a small bowl, cover and leave at room temperature overnight.
• The next day, pat the beef dry with kitchen paper, cover loosely, and leave for 1 hr at room temperature - this helps to ensure perfectly cooked meat later. Put the dried porcini mushrooms and black peppercorns in a small blender or spice grinder, and blitz to a powder. Mash with the butter and set aside.
• Heat the oven to 230C/210C fan/gas 8. Season the sirloin all over with the sea salt. Heat the oil in a flameproof roasting tin or large frying pan over a high heat, and sear the beef, fat-side down, for 5-8 mins until some of the fat has rendered out and turned golden brown, then holding the beef with tongs, sear it on all sides for 2-3 mins until browned all over. Sit the browned beef in the roasting tin fat-side up and spoon out most of the fat (if you have rendered it in the tin). Spoon 2 tbsp of the rendered fat over the beef and reserve any leftover fat for making yorkshires. Arrange the shallots around the beef, turning to coat them in the fat.
• Roast for 20 mins, then dot the porcini butter all over the beef and reduce the heat to 180C/160C fan/gas 4. Roast for another 40-50 mins for rare to medium-rare, or 1 hr for medium-well. If you have a meat thermometer, it should read 55C for medium-rare, or 65C for well done. Baste the meat in the butter from the tin, then transfer to a warm platter or board with the shallots. Cover and leave to rest for 20 mins.
• To make the sauce, discard all but 4 tbsp fat from the tin and set the tin over a low heat (or transfer to a pan), and fry the chopped shallots for 6-8 mins until softened and translucent. Strain the pickled peppercorns, reserving the vinegar, and add to the pan along with the stock. Bring to a simmer and cook for 10 mins until reduced by about half, then whisk in the cream. Taste for seasoning, and add the reserved vinegar, 1 tsp at a time, to balance the acidity and creaminess (we used about 5 tsp). Simmer for another 5-6 mins until the sauce has thickened. Pour into a jug. Carve the beef and serve with the roasted shallots and sauce.