Pepperedsteakswithblackberrysauce Recipes

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
• When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
• Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.

Steps:

• Slice the beef into 3 inch strips 1/4 inch wide.
• Heat 1 T.
• oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
• Remove with a slotted spoon.
• Add remaining oil and saute the beef until browned.
• Remove with a slotted spoon.
• Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
• Return beef, onion and garlic to skillet and simmer for 30 minutes.
• Add celery, bell pepper and tomatoes.
• Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
• Dissolve the cornstarch in cold water.
• Stir into the skillet stirring constantly until thickened around 2 minutes.

Steps:

• Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
• Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
• When ready to cook, rub pepper around the edges of each steak. Preheat grill.
• In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
• Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
• To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.

Steps:

• Heat grill.
• In small saucepan, combine jam, vinegar and soy sauce.
• Cook over medium heat until jam is melted, stirring constantly.
• Remove from heat and add berries.
• Rub dry seasonings onto both sides of each steak.
• When ready to grill, oil grill rack.
• Place steaks on grill over medium heat and cook until steaks reach desired doneness.
• To serve, spread glaze onto steaks and top with berries.

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

Steps:

• In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Steps:

• For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
• Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
• Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
• Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
• Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
• Serve with plain Basmati rice and green salad.

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Steps:

• Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
• Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
• Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
• Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
• Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
• As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.

Steps:

• In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
• Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).