FILLET WITH PEPPERCORN SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
- Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 18
Steps:
- The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
- Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
- While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
- Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.
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
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
FILET OF BEEF WITH SAUCE PERIGOURDINE
Steps:
- Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
- Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
- Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.
BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
More about "fillet of beef with mixed peppercorn sauce recipes"
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (48)Calories 352 per servingTotal Time 17 mins
- Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
FILET MIGNON WITH PEPPERCORN SAUCE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
4.5/5 (13)Total Time 15 minsCategory Meat DishesCalories 528 per serving
- Scatter some salt and peppercorns onto each steak, and press down on the peppercorns so that it adheres well, and set aside at room temperature to warm up for about 10 to 15 minutes.
- Meanwhile, make the cream sauce. Using a medium-size non-stick skillet, add the butter and shallots and sauté for 2 to 3 minutes, stirring with a wooden spoon until softened. Add the Cognac and one teaspoon of peppercorns to the skillet. Simmer for a minute or two until it reduces.
- Pour in heavy cream and simmer on lowest heat, stirring until it thickens about 5 minutes. BE careful NOT to bring to a boil (to prevent it from curdle).
- Turn off heat. As the cream sauce sits, it will continue to thicken. If the sauce becomes too thick, just stir in some beef stock, about 1 to 2 tablespoons to reach the desired consistency.
EASY ROAST BEEF TENDERLOIN WITH PEPPERCORN SAUCE
From flippedoutfood.com
Reviews 6Calories 894 per servingCategory Easy Special Occasion Recipes
- Set on a rack set into a baking sheet; refrigerate for at least 3 hours, but up to 18 hours (see Recipe Note #3)
- Remove roast from refrigerator a half hour to an hour before you plan to start cooking. Dry any accumulated moisture from the tenderloin with paper towels.
25 BEST BEEF TENDERLOIN RECIPES & IDEAS | RECIPES, …
From foodnetwork.com
Author By
FILLET STEAK WITH PEPPERCORN SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
BEEF IN BLACK PEPPER SAUCE (BO SOT TIEU DEN) - DELIGHTFUL …
From delightfulplate.com
PEPPERCORN SAUCE (WITHOUT BRANDY) FOR STEAK RECIPE
From lifesambrosia.com
GEORGE W. BUSH'S FILLET OF BEEF WITH THREE-PEPPERCORN …
From latimes.com
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE | RECIPE CLOUD APP
From recipecloudapp.com
BEEF WELLINGTON RECIPE
From today.com
INSTANT POT BEEF STROGANOFF RECIPE (WITH NOODLES) | KITCHN
From thekitchn.com
BEEF TENDERLOIN STEAKS WITH MUSHROOM SAUCE RECIPE | COOKBOOK …
From cookbookcreate.com
SMOKED BEEF TENDERLOIN RECIPE ON THE GATEWAY DRUM SMOKER
From heathrilesbbq.com
BEEF TENDERLOIN SANDWICHES WITH LEMONY HORSERADISH SAUCE
From stewleonards.com
SKILLET BEEF FILET - RECIPES - COOKS.COM
From cooks.com
PEPPER CRUSTED BEEF TENDERLOIN - WILL COOK FOR SMILES
From willcookforsmiles.com
FILET MIGNON WITH BACON RECIPE – COOLINA
From coolinastore.com
PEPPERCORN SAUCE RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
BEEF TENDERLOIN WITH CABERNET-MUSHROOM SAUCE RECIPE | EATINGWELL
From chason.qc.to
BEEF TENDERLOIN WITH CHERRY-BLACK PEPPER SAUCE RECIPE
From myrecipes.com
PORK TENDERLOIN RECIPE WITH MUSTARD SAUCE - MY HUMBLE HOME …
From myhumblehomeandgarden.com
BEEF FILLET WITH GREEN PEPPERCORN SAUCE - ITALIAN RECIPES BY ...
From giallozafferano.com
You'll also love