PEPPERCORN SAUCE
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Time 25m
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
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
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.
GREEN PEPPERCORN SAUCE
From Sauces, Dips, and Salsas, this is a really simple recipe that adds great flavor to either steaks or chicken. Depending what meat I'm making this for, I usually add some herbs for a little more flavor.
Provided by lazyme
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the pepper corns and set aside.
- Pan fry your meat, remove, then deglaze pan with broth.
- Stir over low heat until boiling, then add the cream and peppercorns.
- Boil for 8-10 minutes. Add brandy and boil for 1 minute.
- Serve over meat.
Nutrition Facts : Calories 225.1, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 213.4, Carbohydrate 1.9, Sugar 0.2, Protein 2.4
BLACK PEPPERCORN SAUCE
I am a big fan of Steak au Poivre but we rarely cook our steaks in a skillet so I never have the drippings to make the sauce. This is a recipe I found on the internet. I admit it is not as good as the real thing from scratch, but it is quite tasty.
Provided by Luby Luby Luby
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind peppercorns until they are coarsely ground and set aside.
- Prepare the gravy mix according to directions and reserve.
- In small saucepan melt the butter over a low fire and add the shallots and garlic.
- Saute for about 2 minutes.
- Add the ground peppercorns and saute on low for 2 minutes.
- Add the remaining ingredients including reserved brown gravy and simmer on low for appproximately 30 minutes.
Nutrition Facts : Calories 363.3, Fat 21.4, SaturatedFat 12.1, Cholesterol 57.5, Sodium 2377.4, Carbohydrate 30, Fiber 1, Protein 5.9
PEPPERCORN SAUCE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
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- Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking.
- Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened.
- Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects).
- Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer.
- For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
- Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
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- Place a non-stick frying pan over medium heat. When hot, add the potatoes, followed by 2 tablespoons of the olive oil and the garlic. Allow to cook, stirring occasionally, for 15–20 minutes.
- Place another non-stick frying pan over high heat. Rub the steaks with the remaining tablespoon of olive oil, then place in the hot pan. Let them cook for 2–3 minutes, then turn them over and continue to cook for a further 2–3 minutes for medium-rare.
- Add half the butter to the pan and spoon over the top of the steaks for about a minute, then remove the steaks from the pan to a warmed plate and pour over the pan juices.
- Return the steak pan to the heat and add the remaining butter. When it foams, add the shallots and cook over medium heat for 3–4 minutes until golden. Add the Cognac and gently shake the pan – this will ignite the Cognac and burn the alcohol off.
- Place the steaks on plates, then divide the potatoes between the plates. Spoon the sauce over the steaks and serve.
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- Place a non-stick frying pan over medium heat. When hot, add the potatoes, followed by 2 tablespoons of the olive oil and the garlic. Allow to cook, stirring occasionally, for 15–20 minutes.
- Place another non-stick frying pan over high heat. Rub the steaks with the remaining tablespoon of olive oil, then place in the hot pan. Let them cook for 2–3 minutes, then turn them over and continue to cook for a further 2–3 minutes for medium-rare.
- Add half the butter to the pan and spoon over the top of the steaks for about a minute, then remove the steaks from the pan to a warmed plate and pour over the pan juices.
- Return the steak pan to the heat and add the remaining butter. When it foams, add the shallots and cook over medium heat for 3–4 minutes until golden. Add the Cognac and gently shake the pan – this will ignite the Cognac and burn the alcohol off.
- Place the steaks on plates, then divide the potatoes between the plates. Spoon the sauce over the steaks and serve.
RIB OF BEEF WITH PEPPERCORN SAUCE RECIPE - LOVEFOOD.COM
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- Take 1 tbsp olive oil and sweat the shallot and garlic with the peppercorns. Cook for a few minutes then add the brandy. Flambé the brandy and reduce by half.
- Now get a griddle pan, and place on the stove. Take the beef steaks on a tray, season heavily with salt and pepper and pour on 2 tbsp olive oil, rub the seasoning into the steaks.
- Add the cream to the peppercorn sauce and leave to reduce until thick and sauce consistency.
- Place the beef steaks in the griddle pan, leave for 2-3 minutes on one side to colour. Then turn and leave for a further 3 minutes then take the sprigs of thyme and 1/2 head of garlic place on the steaks to infuse and then remove from the heat and rest for a few minutes.
- To finish the sauce add the tarragon and taste for seasoning, then to plate up, serve the beef steaks with their own juices and the peppercorn sauce in a pot on the side.
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