Lambaupoivre Recipes

LAMB CHOPS AU POIVRE

Steps:

• Use a mortar and pestle or a spice grinder to coarsely crush peppercorns, coriander and mustard and fennel seeds. Coat lamb chops on both sides, pressing the spices into the meat. Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
• In a cast-iron skillet, heat oil on medium. Add chops and cook 7 minutes on one side. Turn chops, cover pan and cook about another 7 minutes for medium-rare, or until done to taste. Remove to a warm serving platter and cover loosely with foil.
• Pour off excess fat from pan. Add butter and cook on low until melted. Add shallots and cook on low until soft. Add stock, Cognac and creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
• Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.

LOTTE AU POIVRE

Steps:

• Coat the fish on both sides with the pepper. Sprinkle with salt to taste.
• Heat the oil in a black cast-iron skillet over a medium flame. Add the fish immediately and cook for about 2 minutes until lightly browned. Turn the filets, cover tightly, lower the heat and cook for 3 minutes. Transfer the fish to a warm plate and keep warm.
• Add the shallots to the skillet; stir and cook over a medium heat until wilted. Add wine and bring to a boil, stirring. Reduce by half, add butter and blend well. Spoon the sauce over each fillet. Garnish with a sprig of chervil or dill.

LAMB AU POIVRE

Steps:

• Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
• Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.

LAMB AU POIVRE

Steps:

• Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
• Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.

CHICAGO STEAKHOUSE PEPPERCORN-CRUSTED FILET WITH CRAB AU POIVRE

Steps:

• For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
• In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.
• Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.
• For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.
• In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.

LAMB AU POIVRE

Steps:

• Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Pat chops dry and season with salt.
• Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes.
• Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare).
• Transfer chops with tongs to a plate and let stand while making sauce.
• Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds.
• Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes.
• Remove skillet from heat and swirl in butter.
• Add any meat juices that have accumulated on plate and season with salt.
• Serve sauce over lamb.