Steak With Creamy Peppercorn Sauce Food

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Take the steaks out of the fridge 20 minutes before planning to cook.
• Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

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.

RECIPETIN EATS X GOOD FOOD: STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• 1. Preheat oven to 180C fan-forced (200C conventional). Place a rack over a baking tray. 2. Sprinkle beef with salt and press on the cracked pepper. (Reserve whatever doesn't stick for the sauce.) 3. Heat oil in a cast-iron frypan over high heat. When you see wisps of smoke, place the beef in the pan and cook the first side for 2 minutes or until you get a nice crust. Turn, then cook the other side for another 2 minutes until also nicely browned. Then turn the steaks onto the side and sear the edges for 30 seconds. Rotate and repeat twice more to sear all around the sides. 4. Remove steaks from the pan, place on the prepared rack and transfer the tray and rack to the oven for 8-10 minutes, or until the steak's internal temperature reaches 52C (for medium rare). Remove from the oven and rest for 5 minutes. 5. While the steak is in the oven, discard the excess oil from the frypan and make the sauce. Add the cognac and reserved cracked pepper to the pan and place it over medium heat. Bring the cognac to a simmer, scraping the base of the pan, and cook gently for 1 minute until reduced by half. Add stock, turn the heat to medium-high and reduce by half, about 3 to 4 minutes. Turn heat to medium-low, stir in cream and gently simmer for 2 minutes until the sauce changes from cream-coloured to pale brown, and thickens slightly. Taste sauce and add salt if desired. 6. To serve, remove the string then place the filet mignon on a plate with Paris mash and garlic spinach on the side. Spoon the sauce over the steak and serve immediately. Notes The easiest way to crack peppercorns is in a mortar and pestle. Otherwise, wrap them in a tea towel and bash with a rolling pin or meat mallet. *Thick-cut beef eye fillets of this weight should come tied with kitchen twine so they cook evenly and hold together in a nice shape. To do it yourself, cut a 30cm length of cotton kitchen twine, wrap it firmly but not tightly around the steak's circumference and secure with a knot. This recipe features in RecipeTin's three-course Valentine's Day menu.

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.

BEEF STEAKS WITH PEPPERCORN SAUCE

Steps:

• Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.

PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF

Steps:

• Add the butter to an 8-10 inch skillet on medium heat.
• When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
• Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
• Reduce heat to low and simmer 15 minutes, stirring occasionally.

AUSSIE PEPPER STEAK / STEAK WITH CREAMY PEPPER SAUCE

Steps:

• Season raw steaks with salt and freshly cracked pepper.
• Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
• Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
• Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
• Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
• Add cream and thicken to your liking on a low / medium heat.
• Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
• Serve with chips or potato mash.

STEAK WITH PEPPERCORN SAUCE

Steps:

• Heat grill to medium-high heat.
• Brush both sides of steak with oil. Grill 4 to 6 min. on each side or until medium doneness (160ºF). Remove from grill; cover. Let stand 5 min.
• Meanwhile, mix cornstarch and sugar with whisk in medium saucepan. Gradually stir in broth; cook on medium heat 2 min. or until thickened, stirring constantly. Add cream cheese spread and peppercorns; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended.
• Slice steak. Serve topped with sauce.