Filletsteakwithpeppercheesesauce Recipes

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY

Steps:

• Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
• Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
• Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
• Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
• Enjoy!

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

PEPPER STEAK AND RICE

Steps:

• Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
• Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
• Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
• In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
• In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
• Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
• Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
• Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
• Cut 9 of the provolone slices in half.
• Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
• Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
• Top with parsley.
• Enjoy!

SAUCY PEPPER STEAK RECIPE

Steps:

• Cook and stir vegetables in large nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender. Spoon into large bowl; cover to keep warm.
• Add meat, garlic and black pepper to skillet; cook and stir 3 min. or until meat is done. Stir in soy sauce; cook 1 min. Stir in barbecue sauce; cook 2 to 3 min. or until heated through, stirring frequently. Add to vegetables; mix lightly.
• Serve over rice.

QUICK PEPPER STEAK

Steps:

• In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside., In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.

FILLET STEAK WITH PEPPER CHEESE SAUCE

Steps:

• Place steaks on cold slightly oiled tray.
• Cook under high grill for 2 minutes each side to seal.
• For rare meat cook another minute each side.
• Lower heat after sealing if you like med or well done steak and cook to your liking.
• Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
• Stir over medium heat for 3 minutes or until tender.
• Add stock and cheese a minute until cheese has melted and sauce has thickened.
• Serve with steaks.

JOY'S AWESOME PEPPER STEAK

Steps:

• Bring the rice and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Put the cooked rice into a large serving bowl.
• While the rice cooks, bring beef bouillon and 3/4 cup water to a boil in a saucepan; cook until the bouillon dissolves completely. Whisk the cornstarch and 1/4 cup water together in a small bowl until smooth; stir the red wine vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and ginger into the cornstarch mixture; pour the resulting sauce into the bouillon and water. Simmer until hot, about 5 minutes.
• Melt the butter with the soy sauce in a large skillet over medium heat; cook the beef in the melted butter mixture until it begins to brown, about 5 minutes. Pour the sauce from the saucepan into the skillet; season with the garlic powder, cinnamon, salt, and pepper. Bring the mixture to a boil; lower heat to medium-low and simmer, stirring occasionally, until the sauce is thick and sticks to the beef, 20 to 30 minutes.
• Pour the skillet mixture over the rice. Cook the onion and pepper rings in the skillet until softened, 5 to 7 minutes; scrape the onions, peppers, and remaining juices onto the beef and rice to serve.

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.

BEEF FILLET STEAKS WITH PEPPER THYME SAUCE

Steps:

• Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
• If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
• Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
• Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
• I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

CREAMY PEPPER STEAK

Steps:

• Cook meat in large skillet sprayed with cooking spray on high heat 8 to 10 min. or until no longer pink, stirring frequently.
• Add next 5 ingredients; cook 7 min., stirring frequently.
• Stir in VELVEETA; cook on low heat 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.

PEPPERED FILLET STEAK WITH PARSLEY POTATOES

Steps:

• Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
• Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.