Madagascar Green Pepper Sauce Recipes

NEW YORK STEAK WITH MADAGASCAR PEPPER AND PORT WINE

Steps:

• With the back of a heavy saucepan, crush the white and black peppercorns.
• Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
• Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.
• Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
• Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

SHRIMP MADAGASCAR

Steps:

• Heat a large heavy sauté pan over medium high heat Pour in oil
• Season shrimp with salt and pepper
• Sauté the shrimp in the oil for 1 minute on each side
• Remove shrimp from the sauté pan and set aside
• Pour out oil from the pan
• Add peppercorns back to the sauté pan and heat for 30 seconds
• Deglaze with Pernod*.
• Add goat cheese and chicken stock and bring to a boil
• Reduce until sauce is thick enough to coat the back of a spoon.
• Whisk in mustard and return to a simmer.
• Place shrimp back into simmering sauce to heat
• Place 6 shrimp on each plate and ladle sauce over each shrimp
• Garnish with chopped scallions
• Great served with rice and carrot julienne
• * licorice flavored liquor.