Stilton Green Peppercorn Sauce Recipes

STEAKS AND STILTON SAUCE

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
• Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

STILTON GREEN PEPPERCORN SAUCE

Steps:

• In a bowl cream together the cheese and the butter until the mixture is smooth.
• In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.
• Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley.
• Remove the pan from the heat and keep the sauce warm until service.

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.

GREEN PEPPERCORN SAUCE

Steps:

• Rinse the pepper corns and set aside.
• Pan fry your meat, remove, then deglaze pan with broth.
• Stir over low heat until boiling, then add the cream and peppercorns.
• Boil for 8-10 minutes. Add brandy and boil for 1 minute.
• Serve over meat.

SHERRIED STILTON AND GREEN PEPPERCORN SPREAD

Steps:

• In a food processor blend the Stilton, the cream cheese, the peppercorns to taste, the Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.

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.