Steak W Green Peppercorns Port Wine Recipes

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the filets generously with salt.
• Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
• Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
• Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

STEAK AU POIVRE WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks with salt and pepper.
• Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
• Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
• Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
• Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley

NEW YORK STEAKS IN GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 150ºF.
• Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
• Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and keep steaks hot in oven.
• Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside.
• Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season.
• Add cognac and cook 3 minutes over high.
• Mix in rest of cream and peppercorn mixture; cook 4 to 5 minutes over high.

PEPPERCORN STEAKS

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.

BRANDY FLAMED PEPPERCORN STEAK

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.

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Steps:

• To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
• Combine wine, shallots, and vinegar in a medium skillet.
• Bring to a boil and cook until thick.
• Reduce heat to medium.
• Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly.
• Stir in mustard.
• Keep sauce warm.
• Sprinkle steaks with peppercorns and salt.
• Heat a nonstick skillet over medium-high heat.
• Add steaks and cook 3 minutes on each side or until desired degree of doneness.
• Serve Port-Wine Mushroom Sauce over steaks.

STEAK WITH MUSTARD AND GREEN PEPPERCORNS

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.

GREEN PEPPER STEAK

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

STEAK W GREEN PEPPERCORNS & PORT WINE

Steps:

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