FIVE-PEPPERCORN FISH FILLETS
Firm white-fleshed fish fillets, like halibut, striped bass or grouper, take well to this simple, peppery butter sauce. A mix of different peppercorns - black, green, rose, Sichuan and Timut (from Nepal) - crushed to release their flavor and aroma, creates a seasoning that is sweet and spicy, but not "hot." The Sichuan and Timut pepper are quite floral and have a somewhat tongue-numbing quality. Most spice merchants will offer many kinds; feel free to use just one or two, or to refine the mixture to your own taste.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the peppercorns in a small dry skillet over medium heat. Warm them, shaking the pan, until fragrant, a minute or two. Cool, then transfer to a mortar or electric spice mill. Pound with a pestle or pulse in the spice mill, shaking, to obtain a coarse powder. Reserve 1 tablespoon peppercorn mixture and store remainder.
- Melt butter in a small saucepan over medium-high heat. Add 1 tablespoon peppercorn mixture and swirl pan until foamy and beginning to brown. Add sage leaves and a good pinch of salt. Set aside, off the heat.
- Season fish fillets on both sides with salt and dust very lightly with flour. Put a wide cast-iron skillet over high heat and coat bottom with olive oil.
- When oil is hot, lay the fillets in the pan and let them brown gently, turning down heat as necessary. After 2 minutes, flip fish and cook until no longer translucent when probed, about 2 minutes more. Transfer fish to a warm platter or individual plates.
- Return butter sauce to stove over medium-high heat. Bring to a simmer and add citrus zest and juice. Stir well, then spoon sauce over fish and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 469 milligrams, Sugar 0 grams, TransFat 0 grams
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.
FISH FILLET AND SCALLOPS IN GREEN PEPPERCORN SAUCE
Make and share this Fish Fillet and Scallops in Green Peppercorn Sauce recipe from Food.com.
Provided by Doreen Randal
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in large frypan over high heat, until it begins to brown.
- Add the lemon rind, fish and scallops. Brown quickly, stirring carefully.
- Add the green peppercorns and lemon juice quickly, season with salt and pepper then cover the pan and remove from the heat. Stand, covered 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 173.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 73.1, Sodium 167.4, Carbohydrate 1.4, Sugar 0.1, Protein 25.4
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.
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
Categories Milk/Cream Beef Dairy Pepper Sauté Quick & Easy Steak Brandy Cognac/Armagnac Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
- Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
GREEN PEPPERCORN SAUCE
From Sauces, Dips, and Salsas, this is a really simple recipe that adds great flavor to either steaks or chicken. Depending what meat I'm making this for, I usually add some herbs for a little more flavor.
Provided by lazyme
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the pepper corns and set aside.
- Pan fry your meat, remove, then deglaze pan with broth.
- Stir over low heat until boiling, then add the cream and peppercorns.
- Boil for 8-10 minutes. Add brandy and boil for 1 minute.
- Serve over meat.
Nutrition Facts : Calories 225.1, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 213.4, Carbohydrate 1.9, Sugar 0.2, Protein 2.4
GREEN PEPPERCORN SAUCE
This is from the "Sauces, Dips and Salsas" cookbook. This is great with steaks or grilled chicken.
Provided by Sara 76
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pan fry the steak or chicken in a little oil or butter. Remove from the an and cover to keep warm.
- Add the stock to the meat juices in the pan. Stir over low heat until boiling, then add the cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute. Serve with the meat.
Nutrition Facts : Calories 366.9, Fat 24.4, SaturatedFat 13.8, Cholesterol 145.3, Sodium 304.6, Carbohydrate 1.8, Sugar 0.1, Protein 31.4
FILET MIGNON IN A GREEN PEPPERCORN SAUCE
This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!
Provided by kandee_roses
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium heat.
- Season filets with salt and pepper.
- Saute 5 minutes per side for rare (10 min for medium).
- Transfer to a heated platter and keep warm.
- To make the sauce, add brandy to same skillet.
- Set aflame, shaking pan until flame dies.
- Add shallots and stir on high heat for 2 to 3 minutes.
- Rinse green peppercorns in cold water.
- Drain and chop.
- Add to pan with cream, mustard, and tarragon.
- Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
- Add juice from filets.
- Pour sauce over filets and serve.
Nutrition Facts : Calories 616, Fat 52.5, SaturatedFat 23.6, Cholesterol 164.9, Sodium 137.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 32
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