Jamie Oliver

forum: Food & Drink

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#1 Thu 26 Mar 09 3:01pm

gbh

Member
Member since Thu 26 Mar 09

Peppercorn Sauce

Does anyone know how to make a really good peppercorn sauce to go with steak?
Or something even better?!

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#2 Thu 26 Mar 09 3:35pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Peppercorn Sauce

PEPPERCORN SAUCE

2 tablespoons mixed whole peppercorns, including black, white, green,   Szechuan and Jamaican (whole allspice)
Salt
1 teaspoon vegetable oil
1 tablespoon butter

Pan sauce:
2 tablespoons minced shallots
2 tablespoons cognac (or bourbon or red wine)
1/2 cup flavorful dark stock
1 tablespoon unsalted butter, at room temperatur.

Garnish:
Chopped parsley
Watercress

Crush the peppercorns using the bottom of a heavy skillet.

Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1-1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.


Making the pan sauce:
Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off. Cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.

When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

*********************************

MUSHROOM SAUCE

2 tbsp. butter
1/4 lb. mushrooms, thinly sliced
2 tbsp. finely chopped onions
2 tsp. flour
1 clove garlic
1/4 tsp. salt and pepper
2 tbsp. tomato paste
1/2 c. dry red wine
1/4 c. water

In small saucepan, melt butter over medium heat. Add mushrooms, onion, and garlic; saute until onion is transparent, stirring frequently. Remove from heat.

Stir in flour, salt, pepper and tomato paste. Blend in wine and water. Bring to a boil, stirring frequently. Cover, reduce heat and simmer about 20 minutes.
Serve over staeks..

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#3 Thu 26 Mar 09 3:54pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Peppercorn Sauce

For something different, try roasting a bell pepper (red, orange or yellow) under the broiler, get the skin black.  Remove the skin, seeds and ribs, cut into smaller pieces, process in a food processor until smooth with a drizzle of olive oil and if desired, a spoonful of hot sauce.  Serve the steaks tooped with a small amount of the sauce.

Last edited by MsPablo (Thu 26 Mar 09 3:55pm)

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#4 Fri 03 Apr 09 4:28am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Peppercorn Sauce

Diance sauce (eye fillet)
1/2 cup (125ml) brandy
75g butter
1/3 cup (80ml) Worcestershire sauce
1 tablespoon Dijon mustard
salt and pepper
1 tablespoon flat leaf parsley, finely chopped

Pan fry steaks in a medium pan over medium high heat until cooked to your liking.

Remove from pan and allow to rest loosely covered.

Deglaze the hot pan with the brandy, reduce the heat and add butter, Worcestershire sauce, mustard, salt and pepper, stir for1 minute until the sauce bubbles and thickens.

Stir through parsley and any juices from the resting steaks.

Port and stilton sauce (rib eye)
30g butter
1 eschalot, finely chopped
1 garlic clove, crushed
cup (180ml) port
cup (125ml) beef stock
1 teaspoon thyme, chopped
1 bay leaf
cup (90g) Stilton cheese, crumbled
salt and pepper

Preheat a chargrill pan on medium high heat; cook steaks until cooked to your liking.

Meanwhile, melt the butter in a frying pan over a medium heat; add eschalot and garlic and cook until softened.

Add port, stock and herbs and bring to the boil; reduce heat and simmer until the sauce has reduced and thickened.

Add crumbled Stilton into sauce, stir until cheese has melted. Season with salt and pepper and remove bay leaf.

Pan-Fried Fillet Steak with Marsala Sauce
ingredients
1kg fillet steaks
salt and freshly ground black pepper to taste
2 cloves garlic, crushed
1/2 cup Marsala wine
1/2 cup chicken stock
125g butter
small handful fresh chopped rosemary
preparation method
  Heat a large, heavy frying pan over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  Place steaks in hot frying pan and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your preference. Remove steaks from frying pan to a platter and cover with foil to keep warm.
  Remove frying pan from heat. Quickly cook the garlic for 1 to 2 minutes in the frying pan using residual heat. Return frying pan to medium low heat and add Marsala and chicken stock. Bring to the boil and reduce for 3 minutes.
  Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

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