RED PEPPERCORN RECIPES
PEPPERCORN SAUCE RECIPE - BBC GOOD FOOD | RECIPES AND ...
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.22 milligram of sodium
PICKLED RED CABBAGE RECIPE | BBC GOOD FOOD
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, FatContent 0.3 grams fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.7 milligram of sodium
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Reviews 3.8
Total Time 25 minutes
Category main-dish
Reviews 3.8
Total Time 25 minutes
Category main-dish
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
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FILLET WITH PEPPERCORN SAUCE RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 3.8
Total Time 25 minutes
Category main-dish
Reviews 3.8
Total Time 25 minutes
Category main-dish
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
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