Beef Fillets With Fettuccine And Green Peppercorn Mustard Sauce Recipes

FILLET WITH PEPPERCORN SAUCE

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE

Steps:

• The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
• Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
• While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
• Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.

FILET OF BEEF WITH MUSTARD-CREAM SAUCE

Steps:

• Melt butter in heavy, cast-iron skillet over medium-high heat.
• Add steaks and cook to desired doneness, about 4 minutes per side for rare.
• Add mustard, Worcestershire Sauce and shallot to skillet.
• Season with pepper.
• Add brandy and ignite.
• When flames subside, return to heat.
• (or just cook down a couple of minutes) Transfer steaks to plates.
• Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
• Pour over steaks and serve.

STEAK WITH MUSTARD AND GREEN PEPPERCORNS

Steps:

• Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
• Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.

BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS

Steps:

• Preheat oven to 425.
• Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
• Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
• Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
• Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.

ROAST FILLET OF BEEF WITH CHIPOTLE RED PEPPER SAUCE AND MUSTARD CHIVE SAUCE

Steps:

• To make the roast fillet of beef
• In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes. Roast the beef in a preheated 500°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.
• To make the red pepper sauce:
• In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender purée the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.
• To make the mustard chive sauce
• In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.

BEEF FILLETS WITH FETTUCCINE AND GREEN PEPPERCORN-MUSTARD SAUCE

Steps:

• Melt 1 tablespoon of the margarine in 10-inch skillet over medium heat. Cook beef in margarine about 14 minutes, turning once, until brown. Remove beef from skillet.
• Cook and drain fettuccines as directed on package. Toss fettuccines and remaining 1 tablespoon margarine.
• Mix whipping cream, mustard, ground and whole peppercorns in same skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 to 8 minutes, stirring occasionally and scraping any brown bits from bottom of skillet, until thickened.
• Return beef and any juices to skillet. Cover and simmer over low heat about 12 minutes for medium doneness or until desired doneness. Arrange fettuccine on dinner plates. Serve with beef and peppercorn sauce.