PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
STEAK WITH CREAMY PEPPERCORN SAUCE
My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.
Nutrition Facts :
BONELESS SHELL STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the steaks with salt.
- Place peppercorns on a hard surface and crush them with a mallet or the bottom of a heavy skillet. Make sure all are crushed, but not too fine. This should be done shortly before cooking to get the most flavor from the peppercorns.
- Lay steaks over peppercorns to coat them evenly on all sides, patting peppercorns with your hand.
- Lightly oil a heavy skillet, preferably of cast iron, and place over high heat until it is smoking hot. Add steaks and cook them about 3 minutes. Turn and cook about 3 minutes more, or longer if desired. Put steaks on a warm plate and keep them warm.
- Pour off fat from skillet and add 1 tablespoon of the butter. Add shallots and cook, stirring, until wilted. Add wine, tomato paste and thyme and cook over medium heat, stirring with a wooden spatula, until reduced by half. Add any juices that have accumulated around the steaks and swirl in the remaining butter until it melts to bind the sauce. Pour sauce over steaks and sprinkle with parsley.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 33 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 557 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SHELL STEAKS WITH GARLIC AND PARSLEY OIL
Steps:
- Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly.
-  
- Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so.
-  
- While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve.
SIRLOIN STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the steaks with salt.
- Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
- Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
- Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
- Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 729 milligrams, Sugar 1 gram, TransFat 0 grams
STEAK AU POIVRE
With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Serve with greens that are peppery in their own right, and savor your easy steak dinner to the final cut.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Let steak sit at room temperature 30 minutes. Place peppercorns in a plastic bag and lightly crush with a rolling pin or meat mallet. Lightly brush steak with oil and season generously with kosher salt. Coat both sides with peppercorns, pressing to adhere. Let stand 15 minutes.
- Heat a cast-iron skillet over medium-high until very hot, 3 to 4 minutes. Swirl in oil. Add steak and cook, flipping once, until a thermometer reads 130°F (for medium-rare), 10 to 12 minutes total. Sear fat cap to finish, 1 to 2 minutes more. Transfer to a plate; tent with foil. Let rest 15 minutes before slicing so the juices redistribute. Remove skillet from heat and let cool slightly.
- While steak is resting, wipe skillet clean. Add butter and shallot to skillet and cook over medium, stirring often, until shallot softens, 1 to 2 minutes. Carefully add cognac and cook, scraping browned bits from pan, until almost evaporated, 2 to 3 minutes.
- Add Worcestershire, broth and any accumulated steak juices from plate. Reduce sauce to 1/2 cup, about 5 minutes. Stir in cream and cook, stirring, until thickened, about 1 minute more. Drizzle over sliced steak and serve with greens.
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