Mako Shark With Green Peppercorn Sauce Recipes

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STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11



Steak au Poivre (Filet in Green Peppercorn Sauce) image

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.

Two 6-ounce beef tenderloin filets, 2 1/2 inches thick
Fine sea salt
1 tablespoons olive oil
1 cup heavy cream
1 tablespoon Worcestershire sauce
2 teaspoons green peppercorns in brine, drained
1/2 beef bouillon cube
1/4 cup cognac
1 tablespoon porcini powder
6 sprigs thyme, for garnish
Coarse sea salt, for garnish

GREEN PEPPERCORN SAUCE

Provided by Tyler Florence

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9



Green Peppercorn Sauce image

Steps:

  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved

MAKO SHARK WITH GREEN PEPPERCORN SAUCE

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Mako Shark With Green Peppercorn Sauce image

Steps:

  • Wipe the steak dry with paper towels. Sprinkle on both sides with lemon juice and set aside.
  • Heat the butter and the vegetable oil in a large skillet. Add the steak and brown on both sides. Turn heat down and cook for about five minutes on each side, or until done. Remove to a heated platter and keep warm.
  • Add the shallots and saute for one minute. Add the brandy, wine and peppercorns and bring to boil, stirring. Add the cream and season with salt and pepper.
  • Pour the sauce onto the steak, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 816 milligrams, Sugar 5 grams, TransFat 0 grams

1 mako shark steak (about 1 1/2 to 2 pounds)
Juice 1/2 lemon
2 tablespoons butter
1 tablespoon peanut or vegetable oil
3 shallots, minced
1/2 cup brandy
1/2 cup dry red wine
1 1/2 tablespoons green peppercorns, crushed
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste
Chopped parsley to garnish

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