PEPPERCORN STEAK
Steps:
- Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
- Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
BRANDY FLAMED PEPPERCORN STEAK
A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
PARSLEY PEPPERCORN GROUND BEEF STEAKS
These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes.
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix meat mixture ingredients until well blended.
- Shape into four 1 1/4-inch thick patties.
- Press pepper into flat sides.
- Let stand 15 minutes.
- Lightly sprinkle salt over bottom of a large nonstick skillet.
- Place over medium high heat until hot.
- Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
- If not making the sauce, sprinkle with the parsley and serve.
- If servinig with sauce, remove patties to warm plates.
- Remove any excess fat in skillet, leaving brown (not burned;) bits.
- Add brandy or broth and cook and stir until reduced to about 2 tbls.
- Add cream and butter.
- Stir over high heat until reduced to 3 tbls.
- Spoon over meat.
- Sprinkle with remaining parsley.
- Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 77, Fat 7.2, SaturatedFat 4.4, Cholesterol 24.2, Sodium 536.5, Carbohydrate 2.9, Fiber 0.8, Sugar 0.2, Protein 1.2
GRILLED SHELL STEAKS WITH GARLIC AND PARSLEY OIL
Steps:
- Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly.
-  
- Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so.
-  
- While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve.
BEEF STEAKS WITH PEPPERCORN SAUCE
Provided by Tarla Thiel
Categories Beef Quick & Easy Steak Summer Bon Appétit Pasadena California
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.
PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
PEPPERED BEEF TENDERLOIN STEAKS
"I found this recipe just about the time I was getting brave about using herbs and rubs to flavor meats," recalls Karin Woodbury of Ocala, Florida. "My family loved the taste and it's been a favorite ever since."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat 1 teaspoon oil in a large nonstick skillet; add onions. Cook and stir over medium heat for 25-30 minutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm. , Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet, cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with onions.
Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 647mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
MARIA'S PEPPER STEAK
My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!
Provided by MARIACOZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
- Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g
PEPPERED FILLET STEAK WITH PARSLEY POTATOES
This supper is for two, so push the boat out on a prime cut of beef- great for a weekend night in
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 494 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium
BEEF PEPPER STEAK
This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.
Provided by Marla
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 2
Number Of Ingredients 7
Steps:
- In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
- Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 533.2 calories, Carbohydrate 5.9 g, Cholesterol 131.2 mg, Fat 44.4 g, Fiber 1.8 g, Protein 27.9 g, SaturatedFat 20.6 g, Sodium 1235.7 mg, Sugar 0.9 g
ORANGE-PEPPER BEEF STEAKS
This recipe was found while web surfing. It is from tyson.com. Sounds like a quick and delicious way to serve beef tenderloin steaks. They suggested it be served with parsleyed potatoes and steamed carrots and asparagus.
Provided by PaulaG
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
- Sprinkle the pepper over both sides of the meat, pressing in slightly.
- Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.
Nutrition Facts : Calories 102.9, Fat 0.1, Sodium 23.2, Carbohydrate 27.4, Fiber 0.6, Sugar 24, Protein 0.3
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
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