Steak W Green Peppercorns Port Wine Recipes

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STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)



Steak au Poivre (Filet in Green Peppercorn Sauce) image

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Two 6-ounce beef tenderloin filets, 2 1/2 inches thick
Fine sea salt
1 tablespoons olive oil
1 cup heavy cream
1 tablespoon Worcestershire sauce
2 teaspoons green peppercorns in brine, drained
1/2 beef bouillon cube
1/4 cup cognac
1 tablespoon porcini powder
6 sprigs thyme, for garnish
Coarse sea salt, for garnish

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.

PORTOBELLO 'STEAK' AU POIVRE



Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
  • Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
  • Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

STEAK AU POIVRE WITH GREEN PEPPERCORNS



Steak au Poivre With Green Peppercorns image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 strip sirloin steaks, boneless, with excess fat removed, about 6 ounces each
Salt and freshly ground pepper to taste
1 tablespoon corn or vegetable oil
4 tablespoons finely chopped shallots
1/2 cup dry red wine, like Pinot Noir
1/4 cup fresh or canned beef broth
1 teaspoon tomato paste
4 tablespoons dried green peppercorns
3 tablespoons butter
4 tablespoons finely chopped parsley

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

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 15 grams, Sodium 590 milligrams, Sugar 1 gram, TransFat 0 grams

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE



Pepper Steak With Port-Wine Mushroom Sauce image

Make and share this Pepper Steak With Port-Wine Mushroom Sauce recipe from Food.com.

Provided by bmcnichol

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port wine or 1/3 cup other sweet red wine
1/4 cup minced shallot
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard
4 (4 ounce) beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt

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.

PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES



Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 32

4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves

Steps:

  • For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
  • Turn the steaks on the second side and brown, 3 to 5 minutes.
  • Arrange the steaks on a rack to "rest" while you make your sauce.
  • Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
  • Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
  • Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
  • For the potatoes:
  • Preheat the oven to 375 degrees F.
  • Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
  • When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
  • Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
  • Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
  • For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
  • Turn the steaks on the second side and brown, 3 to 5 minutes.
  • Arrange the steaks on a rack to "rest" while you make your sauce.
  • Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
  • Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
  • Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
  • For the potatoes:
  • Preheat the oven to 375 degrees F.
  • Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
  • When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
  • Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
  • Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS



Pan Roasted Filet Mignon with Green Peppercorns image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar

Steps:

  • Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
  • Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
  • In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
  • Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
  • Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

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