Best Peppercorn Shallot Mayo Recipes

Peppercorn-Shallot Mayo image

Provided by Food Network Kitchen

Time 5m

Yield 1 cup of mayo

Number Of Ingredients 0

Steps:

Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon and salt to taste.

Pimient d'Espelette Mayonnaise image

Provided by Lora Zarubin

Yield Makes 1 cup

Number Of Ingredients 8

1 1/2 tablespoons finely chopped shallot
2 teaspoons fresh lemon juice
2 teaspoons Sherry wine vinegar
1 1/2 teaspoons finely grated lime peel
1 cup mayonnaise
1 teaspoon piment d'Espelette
Coarse sea salt
Freshly ground black pepper

Steps:

Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Mixed Peppercorn Beef Tenderloin W/Shallot Port Reduction image

Provided by Meredith .F

Categories Roast Beef

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 (2 lb) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns
cooking spray
2 cups ruby port or 2 cups other sweet red wine
1 1/2 cups reduced-sodium fat-free beef broth
1/4 cup finely chopped shallot
1/8 teaspoon salt
2 sprigs fresh parsley
1 sprig fresh thyme
1 1/2 tablespoons all-purpose flour
3 tablespoons water
1 tablespoon butter
1/2 teaspoon balsamic vinegar

Steps:

Preheat oven to 450°.
To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing.
To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.

Nutrition Facts : Calories 445.7, Fat 24.4, SaturatedFat 9.9, Cholesterol 101.3, Sodium 410.3, Carbohydrate 10, Fiber 0.1, Sugar 4.6, Protein 29