PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
SKILLET STEAK WITH PINK-PEPPERCORN BUTTER
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
- Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.
PINK PEPPERCORN & LIME BUTTER
Flavour butter with pink peppercorn and lime zest and juice to make your own flavoured butter. It will keep for a week and is great served with white fish
Provided by Good Food team
Categories Condiment
Time 5m
Number Of Ingredients 4
Steps:
- Beat the butter with an electric whisk until pale and fluffy. Finely grind the pink peppercorns using a pestle and mortar. Stir into the butter with the lime zest and a pinch of salt, if you like, then whip in the lime juice. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve with white fish.
Nutrition Facts : Calories 93 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Sugar 0.1 grams sugar, Protein 0.1 grams protein
FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
- While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
- For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
- For the Butter: Combine all ingredients in a blender and blend until combined.
- For the Syrup: In a small bowl whisk together all ingredients.
- To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.
WHOLE ROASTED BEEF TENDERLOIN WITH A GREEN PEPPERCORN BUTTER
I know there are many recipes out there for a whole roasted beef tenderloin. I myself have several recipes, and I love them all. But this is always a favorite and very basic. You will have to purchase green peppercorns packed in water (Whole Foods or most specialty markets carry these, but some local grocers carry them as well) and the tenderloin itself which will be expensive, but it is worth it - this is just a classic simple dish. Besides, if you are going to buy an expensive cut of beef for a special occasion ... you want to treat it with respect and not cover up the flavor. It is five (5) ingredients for the marinade/rub; then pan seared in butter and oil and finished in the oven. A simple finish with a green peppercorn butter. It is perfectly elegant. This isn't an every day dish, but great for a holiday or special occasion. And if you don't want to make as much, simply cut the recipe in half. Prep time does not include the marinade time.
Provided by SarasotaCook
Categories Steak
Time 30m
Yield 8-10 Slices of tenderloin, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Marinade/Rub -- In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
- Butter -- In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
- Steak -- Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
- Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.
- After 8-10 minutes check the temperature using a meat thermometer; and I take 2 readings to make sure you get an accurate read. Remove the tenderloin just before your tenderloin reaches that perfect temperature as the tenderloin once removed will continue to cook as it rests. I remove at these temperatures as the meat will usually go up 3-5 degrees as it rests. So, 120 for rare; 130 for medium rare; 140 for medium; and 150 for medium well to well.
- Once the beef reaches the correct temperature, remove from the oven and from the pan, cover with foil and let rest 10-15 minutes before slicing.
- Serve -- Slice the tenderloin and serve with a slice of the chilled peppercorn butter. It will melt and drizzle all over the steak.
- Garnish -- If you want, a few crumbles of gorgonzola cheese are a nice touch, just a few. Or another favorite is just a few very thin fried onion rings.
Nutrition Facts : Calories 817, Fat 63.2, SaturatedFat 26.8, Cholesterol 229.2, Sodium 1045.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 57.7
PEPPERCORN BUTTER
For colour, you could also include 1 tsp (5 mL) pink peppercorns. Great if you cut slices off to place on steaks as soon as they come off the grill. From Food and Drink.
Provided by Leslie
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture.
- Add butter and combine.
- Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used.
Nutrition Facts : Calories 204.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 0.3, Fiber 0.2, Protein 0.3
More about "peppercorn butter recipes"
PEPPERCORN BUTTER • DELICIOUS FROM SCRATCH
From deliciousfromscratch.com
Estimated Reading Time 4 mins
- If using homemade butter, add the seasonings after the kneading stage (see my tutorial on how to make your own butter. You can substitute shop-bought unsalted butter for the homemade butter, just bring it to room temperature to soften before working in the seasoning.
- Using butter paddles or a palette knife, smear the butter over a wooden chopping board and sprinkle over the salt and pepper. Chop and mix the seasonings into the butter, then reshape into a rectangular pat.
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
From recipetineats.com
CRUSHED POTATOES WITH LEEK-PEPPERCORN BUTTER RECIPE - LOS …
From latimes.com
Servings 4-6Total Time 40 minsCategory SIDES, VEGETARIAN, GLUTEN-FREE, EASY
GRILLED VEAL TOMAHAWK CHOP WITH BLACKBERRY PINK PEPPERCORN BUTTER
From ontariovealappeal.ca
PINK PEPPERCORN AND HORSERADISH BUTTER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST CAJUN BUTTER STEAK RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
From bonappetit.com
HOMEMADE PEPPERCORN SAUCE RECIPE | SIMON HOWIE RECIPES
From thescottishbutcher.com
PEPPERCORN BUTTER SAUCE: HOW TO MAKE PEPPERCORN BUTTER - FISH …
From fishforthought.co.uk
PEPPERCORN SAUCE RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
BRANDY PEPPERCORN SAUCE FOR STEAK - GIRL CARNIVORE
From girlcarnivore.com
LEMON PEPPER BUTTER SAUCE • LOAVES AND DISHES
From loavesanddishes.net
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PEPPERCORN SAUCE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
HOW TO MAKE PEPPERCORN SAUCE - MY MORNING MOCHA
From mymorningmocha.com
FLAVORED BUTTER RECIPES - THE SPRUCE EATS
From thespruceeats.com
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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #appetizers #condiments-etc #eggs-dairy #canadian #easy #no-cook #beginner-cook #dinner-party #vegetarian #spreads #marinades-and-rubs #dietary #oamc-freezer-make-ahead #egg-free #ontario #free-of-something #taste-mood #savory #number-of-servings #3-steps-or-less #technique
You'll also love