Best Steak With Mustard And Green Peppercorns Recipes

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the filets generously with salt.
• Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
• Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
• Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

OVEN-BAKED STEAK WITH MUSTARD SAUCE

Steps:

• To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
• Heat over medium heat for a couple of minutes.
• Remove from heat; stir in the cream.
• Heat again.
• Serve over the cooked steak.
• For the steak: turn oven to broil setting.
• Set oven rack to under the broiler heat.
• Season steak with black pepper on both sides.
• Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
• Remove and drain off the fat.
• Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
• pour over the steak in the pan.
• Set oven to 400 degrees.
• Bake for about 30 minutes.
• Remove to a warm platter or serving dish.
• Serve with the mustard sauce.

PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES

Steps:

• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH

Steps:

• Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
• Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
• Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
• Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
• Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.

STEAK WITH MUSTARD AND GREEN PEPPERCORNS

Steps:

• Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
• Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.