MOCK BOURSIN AU POIVRE
This cheese tastes a lot like French Boursin au Poivre. It is better if you make it a couple of days before serving. Prep time does not include setting time.
Provided by Miss Annie
Categories Spreads
Time 20m
Yield 1 Cheese Spread
Number Of Ingredients 7
Steps:
- Blend cream cheese with garlic, caraway, basil, dill weed and chives.
- Pat into round, flat shape.
- Roll generously on all sides in lemon pepper.
- NOTE: This is better if you make it a few days ahead.
- It tastes a lot like French Boursin au Poivre.
PORK BOURSIN
Make and share this Pork Boursin recipe from Food.com.
Provided by ChefDebs
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Lightly brush the tenderloin with melted butter and dredge in flour.Thoroughly mix the remaining dry ingredients together.
- Dip the tenderloin in the egg wash and then roll in the breading mixture. Bake in a 400 degree oven for 5 mins per inch of thickness for a medium rare. Top with boursin cheese sauce.
- CHEESE SAUCE.
- Bring the heavy cream and bouillon to a boil, add roux to thicken and remove from heat. Stir in the boursin cheese. Slice the tenderloin at an angle and fan on the plate, then ladle on a stream of sauce.
Nutrition Facts : Calories 1947.3, Fat 152, SaturatedFat 89.8, Cholesterol 801.2, Sodium 1604.1, Carbohydrate 70.7, Fiber 3.6, Sugar 4.3, Protein 75.5
TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
STEAK AU POIVRE VERTE, ULTIMATE DECADENT VERSION
Classic, ultimate decadent, French bistro meal, not for calorie counters. If you only eat beef once a year, this is the recipe I recommend.
Provided by R. Warren Meddoff
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat ove to 375 degrees F. Have all ingredients at room temperature. Sprinkle steaks with black pepper and salt. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about three minutes per side. Remove steaks from pan and place on a rack set in roasting pan; place in oven for 20 minutes for medium rare-medium. DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL DONE!.
- While steaks are roasting, saute shallots in saute pan with steak drippings and butter. When shallots are translucent, add stock to pan and whisk. Reduce liquid for 3 to 4 minutes over medium high heat. Add brandy, cream and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, enough to just coat the back of a spoon; (5-8 minutes). Lower heat to just below a simmer.
- Place steaks on plates. Whisk pan drippings into sauce and top steaks. Serve immediately. I have served this dish with twice baked potatoes, dutchess potatoes, puffed potatoes and a green vegetable.
Nutrition Facts : Calories 1657, Fat 135.3, SaturatedFat 64.7, Cholesterol 399, Sodium 683.6, Carbohydrate 5.9, Sugar 0.1, Protein 81
HAMBURGERS AU POIVRE
This is an adoptee. I made some significant changes 02/23/05 that I feel improve the recipe greatly. I hope you feel the same. Hamburger steak is underrated in my book.
Provided by riffraff
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix meat and salt.
- Shape mixture into 4 patties, each about 3/4 of an inch thick.
- Press pepper into both sides of the patties.
- Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
- Drain off the fat.
- Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
- Remove patties to a warm platter.
- Stir the wine into the drippings in the skillet.
- Heat just to boiling, stirring constantly.
- Whisk butter, small pieces at a time, into the sauce.
- Serve sauce over the patties.
LAMB AU POIVRE
An easy and elegant way to prepare lamb chops. A little cognac added to the sauce adds a nice flavor. From Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
- Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.
TOFU AU POIVRE
Strange cravings lead to delicious dinners, lol. In an endless effort to make tofu YUMMY, I devised this recipe. DH is still skeptical but eats it. I personally think it's brilliant. ;)
Provided by Elmotoo
Categories Soy/Tofu
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice the tofu into thirds lengthwise (?) to make 'steaks'. layer with paper towels in a colander and a heavy weight on top. Let sit for 30 minutes to drain.
- Grind 1/4c peppercorns & coat both sides of the tofu steaks with approximately 1tsp pepper per side. Reserve any additional pepper for another use.
- Heat oil in heavy skillet on medium high heat. (I used my cast iron) Fry tofu until browned & crispy on both sides. This will take about 10 minutes or so. When done, set aside.
- Add butter to pan. When melted, add shallots & cook just a few minutes until softened. Add cognac or brandy & cook on high a few minutes until reduced to a few tablespoons.
- Add the stock & reduce by half. Add the cream & heat just to boiling.
- Crush 1/2TB mixed peppercorns in a mortar & pestle. Add to sauce. Taste for seasoning & add salt as desired.
Nutrition Facts : Calories 1376.7, Fat 139.4, SaturatedFat 52.9, Cholesterol 183.2, Sodium 71.3, Carbohydrate 7.2, Fiber 2, Sugar 1.4, Protein 29
BEEF TENDERLOIN AU POIVRE
This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.
Provided by southern chef in lo
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
- Rub meat with mustard.
- Combine the crushed peppercorns and press evenly on the surface of meat.
- Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
- Let stand 10 minutes before serving.
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