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 :
PEPPERCORN STEAK
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a grill to medium. Grill the steaks to the desired doneness.
- Bring 4 cups 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 the 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.
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.
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
MERLOT-PEPPERCORN STEAK SAUCE
This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!
Provided by METALLISCRUB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 149.1 mg, Sugar 2.2 g
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.
CRUSTY GRILLED PEPPERCORN STEAKS
This is sort of like a Steak au Poivre prepared outdoors on the grill. Great for a special occasion cookout.
Provided by JackieOhNo
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
- Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
- Meanwhile, prepare charcoal for grilling (or heat broiler).
- Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
- Transfer steaks to serving plates and serve at once.
Nutrition Facts : Calories 138.5, Fat 9.8, SaturatedFat 1.6, Sodium 4.9, Carbohydrate 15, Fiber 5.9, Sugar 0.1, Protein 2.4
STEAK WITH CREAMY PEPPERCORN SAUCE
My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.
Nutrition Facts :
SIRLOIN STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the steaks with salt.
- Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
- Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
- Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
- Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 729 milligrams, Sugar 1 gram, TransFat 0 grams
STEAK WITH MUSTARD AND GREEN PEPPERCORNS
Categories Milk/Cream Mustard Sauté Quick & Easy Steak Brandy Shallot Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
- Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
PESKYLEO'S PEPPERCORN STEAK
Make and share this Peskyleo's Peppercorn Steak recipe from Food.com.
Provided by peskyleo
Categories Steak
Time 30m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks.
- Refrigerate for 15 minutes.
- In an un-greased skillet, over medium high heat, brown steaks on both sides.
- Add butter and garlic; cook 4-6 minutes turning steaks once.
- Add Worcestershire and cook 4-6 minutes longer, turning once OR until meat is done.
- Remove steaks and keep warm.
- Combine wine OR beef broth, mustard, sugar and add to the pan. Stir to loosen brown bits.
- Combine cornstarch and water until smooth, then add to the pan.
- Bring to a boil; cook and stir for 2 minutes OR until thickened.
- Serve with steaks.
Nutrition Facts : Calories 183.9, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.4, Carbohydrate 8.2, Fiber 0.3, Sugar 2.4, Protein 0.8
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