PINK PEPPERCORN & LIME BUTTER
Flavour butter with pink peppercorn and lime zest and juice to make your own flavoured butter. It will keep for a week and is great served with white fish
Provided by Good Food team
Categories Condiment
Time 5m
Number Of Ingredients 4
Steps:
- Beat the butter with an electric whisk until pale and fluffy. Finely grind the pink peppercorns using a pestle and mortar. Stir into the butter with the lime zest and a pinch of salt, if you like, then whip in the lime juice. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve with white fish.
Nutrition Facts : Calories 93 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Sugar 0.1 grams sugar, Protein 0.1 grams protein
NEW POTATOES WITH BLACK PEPPERCORN BUTTER
Provided by Michael Smith
Categories Dairy Herb Potato Side Spice Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes. Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.)
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Quarter potatoes. Place in large bowl. Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.
BRANDY PEPPERCORN SAUCE
Provided by Food Network
Time 20m
Number Of Ingredients 7
Steps:
- 1.In a small sauce pan mix the Demi sauce mix and water. 2.Bring mixture to a boil over medium heat, and then immediately reduce heat to low. Simmer for 2-3 minutes. Hold for later use. 3.In another sauce pan melt the butter over medium heat; add red onion and black pepper. Cook for 1-2 minutes or until onions begin to soften. 4.Remove the pan from the heat, add the brandy, Demi mixture, and cream. Carefully place the pan back on the heat. CAUTION: MIXTURE MAY FLAME UP. 5.Bring mixture to a boil, immediately reduce heat to low and simmer for 8-10 minutes or until sauce has slightly thickened. 6.Hold warm until ready to use.
PEPPERCORN SAUCE
Peppercorn Sauce
Provided by mrsdrink
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
- 2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
- 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.
SKILLET STEAK WITH PINK-PEPPERCORN BUTTER
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
- Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.
WHOLE ROASTED BEEF TENDERLOIN WITH A GREEN PEPPERCORN BUTTER
I know there are many recipes out there for a whole roasted beef tenderloin. I myself have several recipes, and I love them all. But this is always a favorite and very basic. You will have to purchase green peppercorns packed in water (Whole Foods or most specialty markets carry these, but some local grocers carry them as well) and the tenderloin itself which will be expensive, but it is worth it - this is just a classic simple dish. Besides, if you are going to buy an expensive cut of beef for a special occasion ... you want to treat it with respect and not cover up the flavor. It is five (5) ingredients for the marinade/rub; then pan seared in butter and oil and finished in the oven. A simple finish with a green peppercorn butter. It is perfectly elegant. This isn't an every day dish, but great for a holiday or special occasion. And if you don't want to make as much, simply cut the recipe in half. Prep time does not include the marinade time.
Provided by SarasotaCook
Categories Steak
Time 30m
Yield 8-10 Slices of tenderloin, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Marinade/Rub -- In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
- Butter -- In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
- Steak -- Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
- Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.
- After 8-10 minutes check the temperature using a meat thermometer; and I take 2 readings to make sure you get an accurate read. Remove the tenderloin just before your tenderloin reaches that perfect temperature as the tenderloin once removed will continue to cook as it rests. I remove at these temperatures as the meat will usually go up 3-5 degrees as it rests. So, 120 for rare; 130 for medium rare; 140 for medium; and 150 for medium well to well.
- Once the beef reaches the correct temperature, remove from the oven and from the pan, cover with foil and let rest 10-15 minutes before slicing.
- Serve -- Slice the tenderloin and serve with a slice of the chilled peppercorn butter. It will melt and drizzle all over the steak.
- Garnish -- If you want, a few crumbles of gorgonzola cheese are a nice touch, just a few. Or another favorite is just a few very thin fried onion rings.
Nutrition Facts : Calories 817, Fat 63.2, SaturatedFat 26.8, Cholesterol 229.2, Sodium 1045.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 57.7
SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER
This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.
Provided by Gabrielle Hamilton
Categories dinner, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Wash the potatoes.
- In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
- Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
- Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
- Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
- Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
- While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
- To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.
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 :
CORN ON THE COB WITH LEMON-PEPPER BUTTER
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn-it's a favorite! -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.
Nutrition Facts : Calories 280 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
PEPPERCORN BUTTER
For colour, you could also include 1 tsp (5 mL) pink peppercorns. Great if you cut slices off to place on steaks as soon as they come off the grill. From Food and Drink.
Provided by Leslie
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture.
- Add butter and combine.
- Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used.
Nutrition Facts : Calories 204.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 0.3, Fiber 0.2, Protein 0.3
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