FILLET WITH PEPPERCORN SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
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.
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
POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 18
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.
BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE
Make and share this Beef Wellington With Truffle Madeira Sauce recipe from Food.com.
Provided by The Flying Chef
Categories Steak
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- First make the mushroom mixture which can be made a day in advance.
- Melt butter in fry pan add onion, saute until soft add chopped mushrooms cook until moisture has evaporated, then add the cream stir over a low heat until thickened.Add parsley and season with salt and pepper. This part of the dish can now be set aside,if making it a day ahead store in fridge until ready to use.
- To prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned. Remove from heat put on a plate and set aside to cool.
- While the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef. Take two pancakes and lay them on top of the pastry, next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet. (allow fois gras to come to room temperature as this will make it soft and easy to spread) Then spread the mushroom mixture on, the same as the fois gras take the beef and place on top of the mushroom mix press down gently. Take remaining two pancakes place on top of fillet.Wrap the pastry around the fillet and fold in sides to envelope beef,and seal with beaten egg.
- Turn over and place seam side down on buttered baking tray. You can decorate the top with cut out pastry leaves if you want. The wellington has to be refrigerated now for one hour before baking.
- To cook preheat oven to 190°C and bake beef until pastry is golden brown approx 35-45 mins, a little longer if you prefer your beef more well done. Remove from oven and stand for 10mins before serving.
- Preparing the madeira truffle sauce.
- Bring broth and madeira to boil then turn down heat and simmer until reduced by half. Mix cornflour with water to form a paste and add just to thicken slightly, add truffles allow to simmer a few minutes more then add butter and serve immediately.
- It sounds complex but it really is not and it is well worth it for a special occasion. Most of it can be prepared in advance so you can enjoy time with your guests while it is cooking.
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.
PAN SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE (SBD P2)
from most recent book. Haven't tried. Fresh cracked peppercorns serve double duty in this satisfying entree: first, they are rubbed into the meat for flavor. Then the peppercorns left in the pan after cooking the steak gives body and kick to the sauce. If you don't have a spice grinder or an extra coffee grinder for grinding spices, purchase cracked peppercorns or set your pepper grinder to the coarsest setting. Chicken or vegetable broth can be used in place of beef broth.
Provided by Lizzie Rodriquez
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
- Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes.
- While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.
Nutrition Facts : Calories 511.4, Fat 41.9, SaturatedFat 17.3, Cholesterol 126.7, Sodium 88, Carbohydrate 0.9, Protein 30.7
More about "fillet of beef with mixed peppercorn sauce food"
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE RECIPES
From tfrecipes.com
BEEF FILLET STEAK WITH GREEN PEPPERCORN SAUCE RECIPE ...
From foodnewsnews.com
BEEF TENDERLOIN WITH PEPPERCORN AND BRANDY CREAM SAUCE ...
From cooks.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE RECIPE
From recipecialist.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE - MASTERCOOK
From mastercook.com
FILLET STEAK WITH GREEN PEPPERCORN SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
BEEF FILLET RECIPE, SHALLOTS & PEPPERCORN SAUCE - GREAT ...
From greatbritishchefs.com
PEPPERCORN SAUCE (WITHOUT BRANDY) FOR STEAK RECIPE | LIFE ...
From lifesambrosia.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE | BBC GOOD FOOD ...
From pinterest.com
BEEF IN PEPPERCORN SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEEF FILLETS WITH GREEN PEPPERCORN SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEEF FILET WITH PEPPERCORN SAUCE - COOKEATSHARE
From cookeatshare.com
GEORGE W. BUSH'S FILLET OF BEEF WITH THREE-PEPPERCORN ...
From latimes.com
FILLET OF BEEF WITH GARLIC POTATOES - FOOD AND WINE
From foodandwine.ie
PEPPERED FILLET OF BEEF WITH CRANBERRIES RECIPES
From tfrecipes.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE | PEPPERCORN ...
From pinterest.co.uk
BEEF FILLET RECIPE, SHALLOTS & PEPPERCORN SAUCE - FOOD NEWS
From foodnewsnews.com
FILLET WITH PEPPERCORN SAUCE - FOOD NETWORK
From foodnetwork.co.uk
FILLET STEAK WITH PEPPERCORN SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CHIPOTLE, COFFEE BEEF FILLET WITH A CHILLI CHOCOLATE SAUCE
From indiancooking.github.io
FILLET WITH PEPPERCORN SAUCE RECIPE | REE DRUMMOND | FOOD ...
BEEF STIR FRY WITH HONEY PEPPER SAUCE - RECIPETIN EATS
From recipetineats.com
FILET MIGNON WITH PEPPERCORN SAUCE - 2 SISTERS RECIPES BY ...
From 2sistersrecipes.com
ROSEMARY-CRUSTED BEEF FILLET WITH HORSERADISH CREAM ...
From simply-delicious-food.com
HOW TO MAKE FILET OF BEEF WITH GREEN PEPPERCORN SAUCE
From gigarecipes.com
RECIPE: FILET OF BEEF WITH THREE-PEPPERCORN SAUCE - ABC NEWS
From abcnews.go.com
ROAST FILLET OF BEEF WITH MUSHROOM RED WINE SAUCE - SIMPLY ...
From simply-delicious-food.com
BEST BEEF RECIPES — BEEF TENDERLOIN WITH PEPPERCORN SAUCE
From bestrecipes.tumblr.com
FILET MIGNON WITH CHANTERELLE MARSALA SAUCE - NEWSBREAK
From newsbreak.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE BBC GOOD FOOD
From delipair.com
BEEF TENDERLOIN WITH PEPPERCORN CREAM SAUCE - MUTT & CHOPS
From muttandchops.com
HOW TO MAKE FILET OF BEEF WITH GREEN PEPPERCORN SAUCE
From mobirecipe.com
STEAK WITH PEPPERCORN SAUCE (STEAK AU ... - EAT, LITTLE BIRD
From eatlittlebird.com
PEPPER-CRUSTED FILLET OF BEEF WITH ROASTED BALSAMIC ONIONS ...
From deliaonline.com
FILET WITH PEPPERCORN SAUCE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE | PEPPERCORN ...
From pinterest.co.uk
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE
From crecipe.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE - CRECIPE.COM
From crecipe.com
SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
BEEF TENDERLOIN STEAK WITH PEPPERCORN CREAM
From thespruceeats.com
BEEF FILLETS WITH GREEN PEPPERCORN SAUCE RECIPE ...
From cuisinart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love