1、Peppercorn sauce

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

Peppercorn sauce recipe

Ingredients

Method

 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.

  • https://www.truecookbook.com/recipe/peppercorn-sauce-9129/

    2、Beef with peppercorn sauce & sauté potatoes

    This simple treat for two takes just five minutes to prepare
    Beef with peppercorn sauce & sauté potatoes recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.
    2. About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side. Transfer to a plate and cover with foil to rest while you make the sauce.
    3. Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy. Serve the steaks in chunky slices topped with sauce along with the potatoes, with some green beans, if you like.

    3、Fillet of beef with mixed peppercorn sauce

    A delicious flash-fried steak with classic creamy sauce- cook to perfection for a special meal for two
    Fillet of beef with mixed peppercorn sauce recipe

    Ingredients

    • 1 tbsp vegetable oil
    • 25g clarified butter (see Know-how, below)
    • 2 fillet steaks (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature
    • knob of butter
    • 2 large shallots, finely chopped
    • 6 medium mushrooms, sliced
    • 2 tsp green and pink peppercorn, crushed
    • 3 tbsp brandy
    • 100ml red wine
    • 200ml good-quality beef stock
    • 3 tbsp double cream

    Method

    1. Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
    2. Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
    3. Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.

    4、Pork Chops with Green Peppercorn Sauce

    Servings:6 Prep15 mins Cook13 mins to 15 mins
    Pork Chops with Green Peppercorn Sauce recipe

    Ingredients

    • 6 thin-cut boneless pork chops (3 ounces each)
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 tablespoon vegetable oil
    • 1 large shallot, chopped
    • 1 clove garlic, chopped
    • 1/2 cup dry white wine
    • 1/2 cup fat-free half-and-half
    • 1 tablespoon green peppercorns packed in brine, drained and chopped
    • 1/4 cup flat-leaf parsley, chopped
    • 1/2 pound wide egg noodles, cooked following package directions

    Method

    1. Heat large nonstick skillet over medium-high heat. Season both sides of chops with 1/4 teaspoon salt and the black pepper. Add chops to skillet; cook 2 minutes per side or until lightly browned. Transfer from skillet to plate and keep warm.
    2. Heat oil in skillet over medium heat. Add shallot; saute 2 minutes; do not scorch. Add garlic; saute 1 minute. Add wine; increase heat to high; cook until reduced by half, 3 minutes. Add half-and-half and peppercorns. Bring to a simmer. Add chops with any juices to skillet; cook over medium-low heat 2 minutes (160 degrees F on instant-read thermometer). Stir in parsley and remaining 1/4 teaspoon salt.
    3. Serve chops over noodles. Drizzle sauce over noodles. Makes 6 servings.

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