PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Provided by David Tanis
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
- Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
- Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
- Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 32
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.
More about "pan seared veal steaks with green peppercorns recipes"
RECIPE: PAN-SEARED STEAKS WITH GREEN PEPPERCORN SAUCE …
2015-02-24 1 Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room …
From blueapron.com
4.1/5 Total Time 30 minsCuisine FrenchCalories 680 per serving
From blueapron.com
4.1/5 Total Time 30 minsCuisine FrenchCalories 680 per serving
See details
GREEN PEPPERCORN STEAK RECIPES ALL YOU NEED IS FOOD
STEAK WITH GREEN PEPPERCORN SAUCE - OLIVIA'S CUISINE. Jan 04, 2017 · White the potato is roasting, heat 2 teaspoons of olive oil in a medium sauce pan, over medium-high …
From stevehacks.com
From stevehacks.com
See details
PAN SEARED STEAK IN CREAMY PEPPERCORN SAUCE - CLOSET COOKING
2020-02-10 ingredients. 2 tablespoons oil; 1 pound steak (such as rib eye, t-bone, striploin, etc.) salt and pepper to taste; 2 tablespoons butter; 1 shallot, finely diced
From closetcooking.com
From closetcooking.com
See details
VEAL CHOPS WITH GREEN PEPPERCORN SAUCE RECIPE - FOOD NEWS
How to cook veal steaks with green peppercorns? Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, …
From foodnewsnews.com
From foodnewsnews.com
See details
PAN-SEARED STEAKS WITH BRANDY AND GREEN PEPPERCORN SAUCE
Our Pan-Seared Steaks with Brandy and Green-Peppercorn Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for …
From americastestkitchen.com
From americastestkitchen.com
See details
PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT …
2018-06-30 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 …
From recipenet.org
From recipenet.org
See details
PAN-SEARED VEAL LOIN CHOPS WITH BLACKBERRY AND GREEN …
1-866-948-0196. Store Hours; Entertaining Trays; Sendial; Careers; FAQ; Select a store , ,
From thriftyfoods.com
From thriftyfoods.com
See details
PAN SEARED VEAL STEAKS WITH GREEN PEPPERCORNS RECIPES
Steps: Preheat oven to 150ºF. Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
From tfrecipes.com
From tfrecipes.com
See details
PAN-SEARED VEAL LOIN CHOPS WITH BLACKBERRY AND GREEN …
Method. Heat the oil in non-stick skillet over medium-high heat. Season the veal with salt; coat in flour, shaking off the excess. Cook the veal 2-3 minutes per side, until nicely browned and …
From thriftyfoods.com
From thriftyfoods.com
See details
PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS RECIPE | EAT YOUR …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, ...
From eatyourbooks.com
From eatyourbooks.com
See details
PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to …
From diningandcooking.com
From diningandcooking.com
See details
PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS RECIPE
Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE
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 …
From chefgregsgormetkitchen.blogspot.com
From chefgregsgormetkitchen.blogspot.com
See details
PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT …
Sep 28, 2017 - Get Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes Recipe from Food Network. Sep 28, 2017 - Get Pan Seared Strip Steak with Green …
From pinterest.com
From pinterest.com
See details
PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS RECIPE
Apr 15, 2016 - Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill The difference is the green ones are picked young, while the black have …
From pinterest.ca
From pinterest.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love