Flavored Butter Pink Peppercorn Food

SKILLET STEAK WITH PINK-PEPPERCORN BUTTER

Steps:

• Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
• Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

PEPPERCORN BUTTER

Steps:

• Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture.
• Add butter and combine.
• Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used.

FLAVORED BUTTER: PINK PEPPERCORN

Steps:

• Grind peppercorns as fine or coarse as you like with in a mortar and pestle and mix ingredients well.
• FOR GIFT:.
• Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
• Add a label with the flavor.
• Include suggestions for uses or recipes and bundle together in a gift basket.