Mustard Peppercorn Marinade Recipes

Steps:

• Combine water and mustard seeds in a small bowl and let stand an hour.
• Drain well.
• Transfer mustard seeds to a food processor and add remining ingredients except peppercorns and puree, Make sure you scrape down the sides a few times while you are processing.
• The mixture should be course.
• Add peppercorns and mix.
• Put into a sterilized jars, store in a dark cool place.

Steps:

• Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
• Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
• Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

Steps:

• Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
• In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
• Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
• Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

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.

Steps:

• With a mortar and pestle or in a plastic bag with rolling pin, crush mustard seeds and peppercorns.
• Blend in mustard, stir in wine and oil.
• Spread all over meat, cover and marinate at room temperature for 2 hours or overnight in refrigerator.

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

Steps:

• In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
• Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
• to coat completely; let marinate about 1 hour in the refridgerator.
• After 1 hour, preheat oven to 450.
• Place fish fillets in a greased shallow baking pan and drizzle with any remaining
• marinade. Sprinkle w/ paprika.
• Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
• about 7-9 minutes.

Steps:

• Mix marinade ingredients together.
• Marinate chicken or salmon for about an hour, and then bake until done.

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.

Steps:

• Pat the tenderloin dry.
• Mix together the mustard and thyme; spread all over the tenderloin.
• Sprinkle all over with the peppercorns.
• Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
• To serve, cut into 3/4-inch thick slices.

Steps:

• heat up a heavy bottomed pan on medium heat, then add a splash of olive oil and the butter
• add the shallots and garlic and sautee until they start to turn light golden brown
• . add the peppercorns, splash worcester sauce and the mustard, stir everything around and cook for 30 seconds
• .add the brandy, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match.
• .allow the flames to die down on their own and burn off all the alcohol. it is very important to flambee the brandy as the syrupy liquid thats left will thicken your sauce.
• add the cream and a small splash of the liquid stock to taste, then mix everyhting through.
• .let the sauce bubble away and reduce slightly for 2 or 3 mins and VOILA!!