PEPPERCORN TYPES RECIPES
PEPPERCORN STEAKS RECIPE: HOW TO MAKE IT
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
PEPPERCORN STEAKS RECIPE: HOW TO MAKE IT
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
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Peppercorn Sauce
From bbcgoodfood.com
Reviews 4
Total Time 15 minutes
Cuisine French
From bbcgoodfood.com
Reviews 4
Total Time 15 minutes
Cuisine French
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