Peppercorn Encrusted Beef Tenderloin On Beef Tomato With Goat Cheese French Fried Onions And Balsamic Vinegar Sauce Recipes

BEEF AND GOAT CHEESE EMPANADA WITH PIQUILLO PEPPER SAUCE AND PICKLED RED ONION

Steps:

• For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
• Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
• For the short ribs: Preheat the oven to 350 degrees F.
• Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
• Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
• Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
• Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
• Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
• For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
• Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
• For the short ribs: Preheat the oven to 350 degrees F.
• Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
• Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
• Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
• Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
• Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
• Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.
• Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.

PEPPER CRUSTED TENDERLOIN OF BEEF

Steps:

• Preheat the oven to 350 degrees F. Bring water to a boil in a small saucepan. Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze it out of the skin.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and saute for about 2 minutes or until tender. Rub the beef with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest and pat the mixture on the beef. Increase the heat to high and sear the beef in the pan on all sides. Add the pearl onions and place the skillet directly in the oven. Roast until a thermometer reads 145 degrees for medium rare.

PEPPERCORN-CRUSTED BEEF TENDERLOIN

Steps:

• Heat oven to 475 degrees.
• Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
• Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
• Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
• Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

PEPPERCORN BEEF TOP LOIN ROAST

Steps:

• Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 15 minutes before slicing., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast.

PEPPER-CRUSTED BEEF TENDERLOIN RECIPE

Steps:

• Prepare Ingredients Coarsely crack enough whole black peppercorns to yield ½ cup. If using pepper mill, start with ½ cup plus 2 tablespoons peppercorns. Place cracked pepper in fine-mesh strainer and tap strainer to remove fine dust. Discard dust. Most mills will yield about 2 tablespoons dust along with ½ cup cracked pepper. Grate zest from 1 medium orange to yield 1 tablespoon. Prepare and Cook Roast Adjust oven rack to middle position and heat oven to 300 degrees. Combine 4 ½ teaspoons kosher salt, 1 ½ teaspoons granulated sugar, and ¼ teaspoon baking soda in bowl; set aside. Heat cracked peppercorns and 6 tablespoons olive oil in small saucepan over low heat until faint bubbles appear.Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons olive oil, grated orange zest, and ½ teaspoon ground nutmeg. Set 1 (6-pound) whole beef tenderloin, trimmed, on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Spray three 12-inch lengths kitchen twine with vegetable oil spray; tie head of tenderloin to maintain even shape, spacing twine at 2-inch intervals. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under. Roast until thickest part of meat registers 120 degrees for rare and 125 degrees for medium-rare (meat will be slightly more done in thinner parts), 60 to 70 minutes. Make Sauce Start sauce as soon as roast goes into oven. Mince 2 shallots. You should have about 6 tablespoons. Mince 3 garlic cloves. You should have about 1 tablespoon. Melt 2 tablespoons unsalted butter in medium saucepan over medium-high heat. Add shallots, 1 tablespoon tomato paste, and 2 teaspoons sugar. Cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add 2 cups beef broth, 1 cup red wine, ¼ cup orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire, and 1 sprig fresh thyme, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time. Season with salt and pepper to taste. Keep sauce warm. Rest and Slice Roast When roast reaches desired temperature, transfer it to carving board and let rest for 30 minutes. Remove twine and slice meat into 1/2-inch-thick slices. Serve, passing sauce separately

PEPPERED BEEF TENDERLOIN

Steps:

• Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before carving.

PEPPER-CRUSTED BEEF TENDERLOIN WITH CHOCOLATE-PORT SAUCE

Steps:

• Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
• Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.