Mustard Peppercorn Marinade Food

PEPPER-SEARED FILET MIGNON WITH DIJON MUSTARD SAUCE

Steps:

• Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
• Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
• Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
• Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
• Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
• Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
• Preheat oven to 375 degrees.
• Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

CHERRY PEPPER-HONEY MUSTARD

Steps:

• Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl.

MUSTARD PEPPERCORN MARINADE

Steps:

• With a mortar and pestle or in a plastic bag with rolling pin, crush mustard seeds and peppercorns.
• Blend in mustard, stir in wine and oil.
• Spread all over meat, cover and marinate at room temperature for 2 hours or overnight in refrigerator.

GREEN PEPPERCORN SAUCE

Steps:

• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

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.

PEPPERCORN SAUCE

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.

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE

Steps:

• Sprinkle pepper on both sides of steaks and pat to rub in.
• Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
• Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
• Add garlic, cook and stir 1 minute or until golden brown.
• Add wine and broth, bring to a boil for 1 minute.
• Remove steaks from skillet.
• Whisk in mustard until sauce is well blended.
• Serve sauce over steaks.

PEPPERCORN SAUCE RECIPE

Steps:

• heat up a heavy bottomed pan on medium heat, then add a splash of olive oil and the butter
• add the shallots and garlic and sautee until they start to turn light golden brown
• . add the peppercorns, splash worcester sauce and the mustard, stir everything around and cook for 30 seconds
• .add the brandy, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match.
• .allow the flames to die down on their own and burn off all the alcohol. it is very important to flambee the brandy as the syrupy liquid thats left will thicken your sauce.
• add the cream and a small splash of the liquid stock to taste, then mix everyhting through.
• .let the sauce bubble away and reduce slightly for 2 or 3 mins and VOILA!!

PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST

Steps:

• Pat the tenderloin dry.
• Mix together the mustard and thyme; spread all over the tenderloin.
• Sprinkle all over with the peppercorns.
• Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
• To serve, cut into 3/4-inch thick slices.

BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE

Steps:

• Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
• Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
• Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
• Cook mixture over medium heat until mixture is reduced to 1/4 cup.
• Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
• Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
• Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
• Do this in 2 or 3 small batches.
• Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
• Add salt and 2 teaspoons cracked peppercorn to taste.
• Season the medallions with salt and pepper.
• Melt 2 tablespoons butter over medium high heat in a skillet.
• Add medallions do not crowd the pan.
• Brown medallions on both sides until desired doneness.
• Serve with peppercorn mustard sauce.

HOT PEPPER MUSTARD

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

STEAK WITH MUSTARD AND GREEN PEPPERCORNS

Steps:

• Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
• Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.