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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
How To make Filet Of Beef with Green Peppercorn Sauce's Videos
My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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Peppercorn Sauce Recipe | Best Steak Sauce Ever
This peppercorn sauce could possibly be the last sauce you will ever need. Use it on your Denver steak and anything else that has made it on your plate. Peppercorn Sauce is now my favorite.
Recipe:
1 T Peppercorn Melange, crushed
1 C Heavy Cream
1/2 C Beef Broth ( I like Better Than Bouillon Roasted Beef Base)
2 Shallots, diced
2 Garlic Cloves, diced
2 T Butter
1 T Bacon Grease
1 T Worcestershire
Salt to taste
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Peppercorn Sauce Recipe for steak - Creamy & Delicious - Recipes by Warren Nash
If you’re going for steak for a loved one this Valentine’s day, jazz it up with this creamy peppercorn sauce recipe. This can be made without alcohol if you prefer - simply don’t add the brandy.
This is made with black peppercorns and it’s really easy to make in advance. Simply reheat the peppercorn steak sauce when you’re ready to serve up your romantic meal!
Get the directions for my creamy peppercorn sauce recipe on my website:
See my other Valentine's Day 2017 recipes here: and learn how to cook steak here:
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Ingredients (Serves 4 | Prep time: 25m | Cooking time: 25m | 230 calories & 21g fat p/serving):
- 2 tbsp whole black Peppercorns
- 40g Butter
- 2 Shallots
- 50ml Brandy
- 1 Beef stock cube
- 100ml Double cream
- 1 tsp Dijon mustard
Steak au Poivre - Insanely Delicious Classic French Recipe
Today we're making steak au poivre. Don't be intimidated by this recipe. This dish is really easy to make!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
2 12 ounces New York strip steaks - trimmed and removed from fridge 1-2 hours before
3 tablespoons black peppercorns - coarsely crushed
2 teaspoons kosher salt
2 tablespoons vegetable oil
1/3 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter - cold
1 medium shallot - minced
1 tablespoon green peppercorns - optional
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How to Make Steak Au Poivre | Classic French Recipe
Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
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INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
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Steak Au Poivre (Ribeye Steak With Green Peppercorn Sauce) Recipe
Eric from Simply Elegant Home Cooking demonstrates his recipe for Steak Au Poivre! This delicious peppercorn sauce can be used to accompany any cut of steak, such as filet mignon or NY strip steak, however Eric is cooking with a ribeye steak today. This delicious is easy and can be replicated by home cooks, however it is elegant and can rival the food you might find at a high end steak house. Just be sure to make your own homemade beef stock for best results and use a whiskey that is high enough quality to sip straight!
Ingredients:
-1 lb. steak (NY strip, ribeye, filet mignon all work well)
-1/4 cup reduced (highly concentrated) homemade beef stock
-1/4 cup good quality whiskey (cognac or brandy can be
substituted)
-1/4 cup heavy cream
-2 TB green peppercorns in brine
-1 small shallot diced
-1 TB butter
-Salt and freshly cracked black pepper
Recipe:
-Set steak out at room temperature a full hour before cooking time (very important).
-Season steak generously on all surfaces with coarsely ground black pepper and salt.
-Set a large cast iron or stainless steel pan on medium high heat and allow 10 minutes to come up to full temperature.
-Once pan is smoking hot, sear the steak on both sides for 3 minutes each, and sear the fat cap an additional 1 minute.
-Place steak on a cold skillet or roasting pan and place in a 400 degree f oven for 5 minutes or until desired doneness is achieved.
-Dump out excess oil from steak pan but do not wipe. On medium heat add the diced shallot and cook for 1 minute.
-Add in the whiskey or other deglazing liquor. Cook until reduced in volume and syrupy.
-Add in the concentrated beef stock and reduce further for several minutes.
-Add in the heavy cream and reduce for another few minutes.
-Remove steak from oven after 5 minutes and set aside to rest. Dump any drippings into the sauce.
-Turn off the heat on the sauce and add the cold butter, moving it around constantly until fully emulsified.
-Serve and enjoy!