Green Peppercorn Sauce For Steak Recipes

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the filets generously with salt.
• Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
• Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
• Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

PEPPERCORN SAUCE

Steps:

• Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

GREEN PEPPER STEAK

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES

Steps:

• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

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.

GRILLED HANGER STEAK WITH BRANDIED GREEN PEPPERCORN SAUCE

Steps:

• Preheat the oven to 250 degrees F. Bring a large cast-iron grill pan to medium-high heat.
• Pat the steak dry and sprinkle liberally with salt and pepper. Drizzle with oil. Place the steak into the pan and sear until browned (without moving the steak), 3 to 4 minutes. Turn the steak over and cook a further 3 to 4 minutes on the second side for medium-rare. Remove the steak from the pan and add to a cast-iron pan. Put the steak into the oven for 5 minutes to finish cooking through. Remove from the oven and set aside to rest on a plate while you prepare the sauce.
• Place the cast-iron pan over medium heat and add the oil to heat. Once heated, add the shallots to the pan. Saute until translucent, 3 to 4 minutes. Add the thyme leaves, and then remove the pan from flame (for safety purposes) and add the brandy. Ignite the brandy by returning to the stove top and tilting the pan toward the open flame, or carefully lighting with a lighter or match. Once the flames subside, add the cream and swirl to incorporate. Add the peppercorns and simmer the sauce until it has reduced by two-thirds to a smooth, slightly thick consistency, 3 to 5 minutes. Add any pan drippings to the sauce. Season with salt, if needed. To finish, remove the pan from the heat and swirl in the butter.
• To serve, slice the rested hanger steak into 1/2-inch strips, against the grain, and serve with a drizzle of brandied green peppercorn sauce over the top.