Green Peppercorn Steak Recipe

Green Peppercorn Steak


Green peppercorn steak combines the rich meaty goodness of a well-cooked steak with the fresh spicy flavors of a green peppercorn sauce.	Dried green peppercorns from India. Only $18.97/lb	Chili Peppers: Ancho Chile Powder Ghost Pepper Cayenne Pepper Chile de Arbol Chipotle Chiles, Whole Chipotle Powder Crushed Red Pepper Guajillo Powder Habanero Powder Jalapeño Powder New Mexican Chile Powder Paprika: Hungarian Smoked Pasilla Powder Sannam Peppers Other Spices: Annatto Seeds Bay Leaves Cinnamon Coriander, Whole Cumin Seed Garlic, Ground Mexican Oregano Onion, Ground Peppercorns Sea Salts Turmeric Page Links: View Basket Checkout Register Shipping Contact Us Privacy Policy About Home Site Map Help
Ingredients:
4 good quality beef steaks, about 8 oz. each 1 1/2 teaspoons dried green peppercorns 1 1/2 teaspoons butter 1/4 cup finely diced onions 1 medium clove garlic finely minced 2 tablespoons brandy 1 tablespoon Dijon mustard 2 tablespoons heavy cream, optional Salt and pepper to taste 1 teaspoon lemon juice 1 teaspoons lemon zest 1 tablespoon Worcestershire sauce 1/4 cup beef stock
Cooking the Steaks
Start by well seasoning good quality steaks on both sides with salt and pepper. Heat just enough oil in a cast iron pan to cover the bottom. Heat the pan over high just until the first wisps of smoke come up from the pan and immediately, but carefully lay the steaks in it. Let the steaks brown without moving them 3-5 minutes per side or until the desired doneness is reached. Turn off the heat, remove the steaks to a covered plate to rest. Remember the steaks will continue to cook slightly while resting so take them off a little early.
The Green Peppercorn Pan Sauce
All the ingredients for the pan sauce should be measured and chopped in necessary the green peppercorn pan sauce can be made quickly while the steaks rest. Hydrate the green peppercorns in brandy for 45 minutes before beginning. Remove any excess fat from the pan and add butter and finely diced onions. Sauté until translucent, occasionally stirring vigorously to loosen the brown bits that have formed in the bottom of the pan from the cooking of the steaks. Turn off heat and carefully add brandy to deglaze the pan and the hydrated green peppercorns after slightly crushing them. Stir vigorously to dislodge and dissolve any remaining brown bits called fond.
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This green peppercorn sauce has a peppery garlic and white wine flavor. We served the steaks with mini potato bakes. The potato bakes are crunchy on the outside and soft in the middle.

If green peppercorns are unavailable you could use dried black peppercorns. If left whole, dried peppercorns are too hard to eat but they do add some heat to the sauce.

Serves 2.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1-2 cloves garlic, unpeeled
2 teaspoons butter and/or oil
2 pieces of steak (we used 2 x 180g fillet steaks)
100ml (5 tablespoons) white wine
150ml chicken stock
2 teaspoons green peppercorns in brine, drained
2 teaspoons Dijon mustard
2 tablespoons (40ml) thickened cream
Extra oil, for drizzling garlic

Pierce garlic cloves, place in a baking dish and drizzle with a little extra oil. Bake for 15 minutes at 180 degrees Celsius. Peel and mash when cool enough to handle.

Heat butter and/or oil in a frying pan, add steaks and cook until done to your liking. Remove steaks from pan.

Add wine, stock and peppercorns to pan and simmer until liquid is reduced by half. Stir in garlic, mustard and cream.

Return steak and any juices to pan. Simmer sauce for about one minute until thickened to desired consistency.