Beef With Peppercorn Sauce Sauté Potatoes Recipes

ASIAN GROUND BEEF AND PEPPER SAUTE

Asian Ground Beef and Pepper Saute image

This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!

Provided by amanda1432

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
½ teaspoon Worcestershire sauce

Steps:

In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 45.4 g, Cholesterol 68.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 24.7 g, SaturatedFat 6.8 g, Sodium 413.9 mg, Sugar 1.8 g

FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE

Fillet of beef with mixed peppercorn sauce image

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

Ingredients

1 tbsp vegetable oil
25g clarified butter (see Know-how, below)
2 fillet steaks (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature
knob of butter
2large shallots , finely chopped
6medium mushrooms , sliced
2 tsp green and pink peppercorn , crushed
3 tbsp brandy
100ml red wine
200ml good-quality beef stock
3 tbsp double cream

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

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