Four Peppercorn Mix Recipes

PEPPERCORN MIX

Steps:

• In a large bowl, combine all ingredients and mix well.
• Divide into 4 glass jars.
• Seal and label jars.
• Note: I found the green and pink peppercorns at my local health food store in bulk.

FOUR PEPPERCORN MIX

Steps:

• 1. Place green, black, and white peppercorns in small skillet, and heat over medium heat. Toast 2 minutes, shaking pan frequently. Add pink peppercorns, and toast 2 minutes more, shaking pan constantly. Transfer to bowl, and cool completely. 2. Place mixture in pepper mill, and store in cool, dry cabinet until ready to use.

PEPPERCORN SAUCE

Steps:

• Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

PEPPERCORN ROAST BEEF

Steps:

• Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
• Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
• Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
• Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
• Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
• Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
• Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
• Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

FOUR-PEPPERCORN FILET MIGNON

Steps:

• 1. Combine the peppercorns, salt, and olive oii in a shallow dish; mix well. Coat each piece of meat with this mixture, taking care to coat both sides equally.
• 2. Set a nonstick skillet that is just large enough to accommodate the steaks over high heat. When the skillet is hot, add the steaks. Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes. Carefully flip the steaks and continue cooking on the other side. The total cooking time depends on how you like your meat cooked. I suggest medium rare.
• 3. Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce. Remove the leftover peppercorns and oil from the skillet and return it to the heat.
• 4. Add the garlic and brandy to the skillet and cook over high heat for 1 minute. Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes. Drizzle the sauce over the meat and serve immediately.