French Frog Legs Au Poivre Recipes

Steps:

• Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.

Steps:

• Directions: In a small sauce pot add the peppercorns, olive oil and cook down to a paste. In small sauce pot add the red wine and reduce, add the demi, cream and bring to a simmer finish with the butter. In a 350 degree oven place the frog legs already encrusted with peppercorns and roast for 7 to 12 min. In a small saute pan add the shallot, mushrooms and saute until tender, plate the mushrooms in the middle of the plate and place the frog legs on top, pour the sauce around the plate and drizzle with truffle oil.

Steps:

• Sprinkle the steaks with salt and pepper.
• Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
• Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
• Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
• Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley