Pepper Crusted Beef With Cherry Tomatoes Recipes

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL

Steps:

• Preheat oven to 425°F and lightly oil a large shallow baking pan.
• Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

HERB & PEPPER CRUSTED RIB OF BEEF

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
• While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

PEPPER CRUSTED BEEF WITH CHERRY TOMATOES

Steps:

• Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
• Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
• The tomatoes:.
• While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
• Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.
• Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
• To serve:.
• Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

TOMATO PEPPER STEAK

Steps:

• Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. , Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. , Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

MOM-MOM'S PEPPER STEAK

Steps:

• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
• Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
• Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

GRILLED PEPPERS AND CHERRY TOMATOES

Steps:

• Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 3 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer). Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

PEPPER-CRUSTED BEEF WITH COGNAC AND GOLDEN RAISINS

Steps:

• To plump the raisins, heat the cognac in a small saucepan over low heat just to simmering. Remove from the heat. Add the raisins and set aside to plump, about 30 minutes.
• To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl. Season the steaks with salt on both sides and press the peppercorns into one side of the steak.
• In a large skillet, heat the oil over medium-high heat. Add the steaks, without crowding, pepper side down first, and cook each side for 3 to 5 minutes for medium-rare. Transfer the meat to a warm platter and cover with aluminum foil to keep warm.
• To make the pan sauce, pour off the fat from the skillet. Remove the skillet from the heat and add the raisins and cognac. Return the pan to high heat and bring to a boil. (If you have a gas cooktop especially, watch for flame-ups.) Cook until the mixture is reduced by half, about 2 minutes. Add the beef stock, decrease the heat to medium, and cook until slightly reduced, an additional 2 minutes.
• To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time. Taste and adjust for seasoning with salt. No additional pepper is necessary.
• To serve, return the steaks and any accumulated juices to the skillet and baste with the sauce. Serve immediately.

SAUTEED PEPPERS AND TOMATOES

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
• Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.