Steak With Black Pepper Sauce Food

STEAK IN BLACK PEPPER SAUCE

Steps:

• Make sure you have some good tender steaks. We tend to choose the 30 day aged Black Angus sirloin steaks from Aldi as they are consistent quality and always very tender. Excellent value.
• First, cover your steaks with some baking paper and roll them a bit flatter.
• Season both sides of the steak with sea salt.
• Heat the oil and some butter in a frying pan and add the steaks when the oil is hot enough. Brown the steaks on both sides for about 2,5 minutes per side (to give a medium-rare steak).
• The steak cooking times will be dependent on the size and thickness of the steak so follow any instructions on the steak packaging.
• Then remove the steaks from the pan and place them on a plate to rest. Throw away the used oil/butter in the pan.
• Using the same pan, add the shallots and garlic and cook in some butter for about 2 minutes. Then, being very careful, add the brandy to the pan and allow it to ignite.
• Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
• Pour the stock into the pan and allow it to reduce. Add the peppercorns to suit your taste. I believe this sauce should be quite hot, so I add about 1-2 tbsp.
• Then add the cream and stir well into the sauce. Keeping the pan on the heat, allow the sauce to thicken, stirring constantly.
• Then put the steaks back into the sauce with any juice from the meat, and cook further until they are done as you want them.

STEAK WITH BLACK PEPPER SAUCE

Steps:

• For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
• Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
• Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
• Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
• Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
• Serve with plain Basmati rice and green salad.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. 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 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

STEAK WITH BELL-PEPPER SAUCE

Steps:

• In a small skillet, heat olive oil over medium heat. Trim and season steak with coarse salt and ground pepper; cook until desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a plate; cover with foil to keep warm.
• Make sauce: Add onion to pan; cook, stirring often, until starting to soften, about 3 minutes.
• Add bell pepper, garlic, and dried oregano; season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.
• Add red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute. Add tomato paste and 1/3 cup water; cook 1 minute more. Spoon pepper sauce over steak.

BLACK PEPPER SIRLOIN STEAK

Steps:

• Lightly score edges of steak at 1-inch intervals.
• Preheat grill or broiler.
• Combine margarine, parsley, onion,& Worcestershire sauce, pepper and mustard in a small sauce pan.
• Heat stirring continually, over low heat until margarine melts.
• Reserve 1/4 mixture.
• Place steak on grill or broiler.
• Brush wih butter mixture.
• Cook, basting frequently with butter mixture, about 6 minutes per side for medium.
• Place steak on a serving Platter.
• Cut thin slices across the grain.
• Drizzle reserved butter mixture over steak.

BLACK PEPPER STEAKS WITH A CREAMY PAN SAUCE AND CARAMELIZED ZUCCHINI

Steps:

• For the steaks, preheat 2 skillets each with 2 tablespoons EVOO over medium-high heat. Season both sides of the steaks with salt. Press about 1/2 tablespoon of freshly ground black pepper evenly on each side of the steaks. Add 2 seasoned steaks to each hot skillet and cook the steaks for 6 to 7 minutes on each side for medium doneness. If you have a huge skillet-14 inches-you can fit them all in one pan.
• While the steaks are cooking, start the caramelized zucchini. Preheat a large skillet with 2 tablespoons of the EVOO over medium-high heat. Add the sliced zucchini, distributing it evenly over the entire surface of the skillet, and cook without stirring for 2 minutes. By not stirring the zucchini once you have it settled in the skillet, you will ensure that it will brown. Add the garlic, half of the sliced onion, and salt, and now you can stir it up to distribute the flavors. Cook for 5 minutes, tossing it occasionally. Add the tomatoes and half of the chopped parsley; continue to cook for 1 to 2 minutes, or until the tomatoes are heated through.
• Remove the steaks from the skillet to a platter and tent with foil to rest while you make the sauce. With a rubber spatula, remove the excess pepper from the skillets, being sure to remove any burned bits but leaving the brown bits in the pan. Scrape all the drippings that remain into one skillet. Return the skillet with all the drippings to the heat and add the remaining 2 tablespoons of EVOO. Add the remaining sliced onion, the mustard, and thyme, and cook for 1 to 2 minutes, stirring frequently. Add the chicken stock and heavy cream, raise the heat to high, and cook for 3 minutes, or until the sauce is slightly thickened. Taste the sauce for seasoning, and then finish the sauce with the remaining chopped parsley.
• To serve, top each steak with some of the sauce and serve alongside the caramelized zucchini.
• Zucchini is one of those vegetables that you love because it is inexpensive, fast, and easy to prepare. The thing is it really doesn't have a great big flavor all on its own. By caramelizing it, you intensify the zucchini flavor.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.