Skillet Charred Burger Green Peppercorns And Shallots Recipes

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PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS



Pan-Seared Veal Steaks With Green Peppercorns image

Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.

Provided by David Tanis

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick
Salt
Zest of 1 lemon, in large curls
4 garlic cloves, thickly sliced
A few thyme sprigs
All-purpose flour
3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons crème fraîche
1 tablespoon brandy
2 tablespoons chopped parsley
Crispy shallots for garnish, see recipe (optional)

Steps:

  • Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
  • Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
  • Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
  • Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE



Filet Mignon with Green Peppercorn Cream Sauce image

An easy Filet Mignon recipe with Green Peppercorn Cream Sauce

Categories     Milk/Cream     Beef     Dairy     Pepper     Sauté     Quick & Easy     Steak     Brandy     Cognac/Armagnac     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Steps:

  • Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
  • Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

VENSION MEDALLIONS WITH GREEN PEPPERCORNS



Vension Medallions with Green Peppercorns image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 to 1 1/2 pounds venison leg meat or fillet cut into 3 ounce medallions
2 tablespoons olive oil
1 tablespoon whole butter
3 tablespoons chopped shallots
1 to 2 tablespoons rinsed green peppercorns
1/4 cup brandy
1/4 cup red wine
1 cup game or beef stock
1/4 cup creme fraiche or sour cream
Salt and freshly ground pepper to taste

Steps:

  • The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.
  • Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare.
  • Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately.

SKILLET CHARRED BURGER, GREEN PEPPERCORNS AND SHALLOTS



Skillet Charred Burger, Green Peppercorns and Shallots image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 pound ground top round
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
4 large shallots, peeled, thinly sliced
2 tablespoons green peppercorns, drained and crushed
1/2 cup dry red wine, preferably a syrah or zinfandel
3 tablespoons unsalted butter
8 slices of french baguette bread, toasted in a warm oven

Steps:

  • Form the meat into burger patties and season each with salt and pepper. Heat a skillet (non-reactive and with grill ridges preferred) over medium high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers. Serve with a green salad and roasted new potatoes.;

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