Black Pepper Steaks With A Creamy Pan Sauce And Caramelized Zucchini Recipes

AUSSIE PEPPER STEAK / STEAK WITH CREAMY PEPPER SAUCE

Steps:

• Season raw steaks with salt and freshly cracked pepper.
• Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
• Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
• Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
• Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
• Add cream and thicken to your liking on a low / medium heat.
• Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
• Serve with chips or potato mash.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE

Steps:

• Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
• Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
• Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
• Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
• TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.

PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF

Steps:

• Add the butter to an 8-10 inch skillet on medium heat.
• When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
• Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
• Reduce heat to low and simmer 15 minutes, stirring occasionally.

SANDI'S BLACK PEPPER CUBE STEAKS & MUSHROOM CREAM SAUCE

Steps:

• Season both sides of the cube steaks with kosher salt and cracked black pepper.
• Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
• Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
• Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
• When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don't stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
• Add the minced garlic and sauté until it becomes soft, about one minute.
• Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
• Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.

STEAK WITH BLACK PEPPER SAUCE

Steps:

• For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
• Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
• Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
• Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
• Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
• Serve with plain Basmati rice and green salad.

BLACK PEPPER STEAKS WITH A CREAMY PAN SAUCE AND CARAMELIZED ZUCCHINI

Steps:

• For the steaks, preheat 2 skillets each with 2 tablespoons EVOO over medium-high heat. Season both sides of the steaks with salt. Press about 1/2 tablespoon of freshly ground black pepper evenly on each side of the steaks. Add 2 seasoned steaks to each hot skillet and cook the steaks for 6 to 7 minutes on each side for medium doneness. If you have a huge skillet-14 inches-you can fit them all in one pan.
• While the steaks are cooking, start the caramelized zucchini. Preheat a large skillet with 2 tablespoons of the EVOO over medium-high heat. Add the sliced zucchini, distributing it evenly over the entire surface of the skillet, and cook without stirring for 2 minutes. By not stirring the zucchini once you have it settled in the skillet, you will ensure that it will brown. Add the garlic, half of the sliced onion, and salt, and now you can stir it up to distribute the flavors. Cook for 5 minutes, tossing it occasionally. Add the tomatoes and half of the chopped parsley; continue to cook for 1 to 2 minutes, or until the tomatoes are heated through.
• Remove the steaks from the skillet to a platter and tent with foil to rest while you make the sauce. With a rubber spatula, remove the excess pepper from the skillets, being sure to remove any burned bits but leaving the brown bits in the pan. Scrape all the drippings that remain into one skillet. Return the skillet with all the drippings to the heat and add the remaining 2 tablespoons of EVOO. Add the remaining sliced onion, the mustard, and thyme, and cook for 1 to 2 minutes, stirring frequently. Add the chicken stock and heavy cream, raise the heat to high, and cook for 3 minutes, or until the sauce is slightly thickened. Taste the sauce for seasoning, and then finish the sauce with the remaining chopped parsley.
• To serve, top each steak with some of the sauce and serve alongside the caramelized zucchini.
• Zucchini is one of those vegetables that you love because it is inexpensive, fast, and easy to prepare. The thing is it really doesn't have a great big flavor all on its own. By caramelizing it, you intensify the zucchini flavor.