PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
- Turn the steaks on the second side and brown, 3 to 5 minutes.
- Arrange the steaks on a rack to "rest" while you make your sauce.
- Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
- Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
- Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
- For the potatoes:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
- When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
- Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
- Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
- For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
- Turn the steaks on the second side and brown, 3 to 5 minutes.
- Arrange the steaks on a rack to "rest" while you make your sauce.
- Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
- Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
- Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
- For the potatoes:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
- When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
- Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
- Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)
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.
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
ELK STEAKS WITH GREEN PEPPERCORN SAUCE
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat.
Provided by Jim Weller
Categories Elk
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim any visible fat from the steaks.
- Combine the garlic and oil.
- Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
- Grill or broil about five-six minutes per side, depending on the heat level of the grill.
- Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
- GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
- Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min.
- Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
- Remove from heat, stir in peppercorns and correct sea soning.
- Drizzle sauce over steaks.
- Serve at once.
Nutrition Facts : Calories 157.4, Fat 9.3, SaturatedFat 1.7, Cholesterol 2.5, Sodium 323.3, Carbohydrate 6, Fiber 0.4, Sugar 3.2, Protein 1.3
NEW YORK STEAKS IN GREEN PEPPERCORN SAUCE
A delicious steak and sauce from Pol Martin, a famous Canadian chef. Rib-eye steaks may be substituted for the New Yorks.
Provided by lazyme
Categories Steak
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 150ºF.
- Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
- Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and keep steaks hot in oven.
- Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside.
- Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season.
- Add cognac and cook 3 minutes over high.
- Mix in rest of cream and peppercorn mixture; cook 4 to 5 minutes over high.
Nutrition Facts : Calories 868.9, Fat 67.7, SaturatedFat 31, Cholesterol 295, Sodium 183.8, Carbohydrate 5.1, Fiber 0.7, Sugar 1.4, Protein 58.3
STEAK WITH MUSTARD AND GREEN PEPPERCORNS
Categories Milk/Cream Mustard Sauté Quick & Easy Steak Brandy Shallot Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
- Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
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