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How To make Filet Of Beef with Green Peppercorn Sauce
2 4 Ounce Filet Mignons
2 Tablespoons Chopped Shallots
2 Tablespoons Butter Or Margarine
2 Tablespoons Dijon Mustard
2 Tablespoons Green Peppercorns -- slightly crushed
1/2 Cup Madeira
1/2 To 3/4 Cup Heavy Cream
Heat a small skillet on high. When hot add the butter. Swirl butter in skillet to melt. Add filets and sauti until seared brown on both sides (4 - 5 minutes per side for 3/4 inch thickness, medium rare). Remove filets to a plate and tent with foil. Add shallots and mustard, and sauti 1 minute, do not brown. Deglaze pan with Madeira. Reduce heat to medium low and add heavy cream. Heat for 1 minute, add peppercorns. Crush peppercorns gently with back of a wooden spoon to release flavor. Season to taste with salt and white pepper. Raise heat and cook until just thickened. Serve filets with sauce spooned over top and garnish with sautied mushroom caps. Serve with new potatoes roasted with rosemary, garlic and parsley, and buttered baby carrots. NOTES: You can use this recipe for a whole or partial filet if you like. Cook a whole filet in the oven, or in a skillet if it will fit. Make sauce (increasing quantities as desired) using any bits scrapped off the roasting pan and a few tablespoons of strong beef stock. Slice beef on the bias, place on a platter and pour sauce over
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Easy Peppercorn Sauce - Impress every time
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How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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How to make Beef Tenderloin w/ Peppercorn Sauce | Steak au Poivre
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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make beef tenderloin served with a rich peppercorn sauce. To complete the meal, serve it with Wild Mushroom Risotto and Sautéed Lemon Garlic Rapini.
Steak Au Poivre Is A Steak Lovers Dream | Forgotten Classics
Steak Au Poivre just means pepper steak in French and it's definitely a fantastic and fairly easy classic dish to add to your cooking arsenal.
Steak au poivre (enough sauce for 2 large steaks):
1-2 steaks of choice
2 tbsp cooking oil
1 tbsp coarse black pepper per steak
1/4 cup Cognac (sub with brandy)
1 cup beef stock (richer stock is better)
2 tsp green peppercorns (optional)
1 tbsp whipping cream
2 tbsp unsalted butter
Pinch of Rosemary salt
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How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
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This peppercorn sauce goes on almost anything!