Pepper Crusted Beef With Cherry Tomatoes Recipes

PEPPER CRUSTED BEEF WITH CHERRY TOMATOES

Steps:

• Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
• Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
• The tomatoes:.
• While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
• Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.
• Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
• To serve:.
• Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.

TRI-TIP PICANHA ROAST WITH CHARRED CHERRY TOMATOES AND ONIONS

Steps:

• Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.
• Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour.
• Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.
• Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.
• While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA

Steps:

• Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
• Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
• Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400F°.
• Trim fat from tenderloin; fold under 3 inches of small end.
• Rub the tenderloin with oil.
• Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
• Rub the tenderloin with crumb mixture; coat with cooking spray.
• Place tenderloin on the rack of a broiler pan or roasting pan.
• Insert a meat thermometer into thickest portion of tenderloin.
• Bake for 30 minutes.
• Increase oven temperature to 425F° (do not remove roast from oven).
• Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
• Place the tenderloin on a platter, and cover with foil.
• Let stand 10 minutes for tenderloin to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.).
• Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
• Serve with the beef.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.