Melon With Green Peppercorn Raspberry Sauce 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.

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE

Steps:

• In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

FILET MIGNON IN A GREEN PEPPERCORN SAUCE

Steps:

• Heat butter and oil in a large skillet over medium heat.
• Season filets with salt and pepper.
• Saute 5 minutes per side for rare (10 min for medium).
• Transfer to a heated platter and keep warm.
• To make the sauce, add brandy to same skillet.
• Set aflame, shaking pan until flame dies.
• Add shallots and stir on high heat for 2 to 3 minutes.
• Rinse green peppercorns in cold water.
• Drain and chop.
• Add to pan with cream, mustard, and tarragon.
• Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
• Add juice from filets.
• Pour sauce over filets and serve.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

Steps:

• Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
• Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.