Steak Tenderloin in a Green Peppercorn Sauce

Steak Tenderloin in a Green Peppercorn Sauce

They had some beef tenderloin on at a good price when I was at the market and I picked some up. The only question was what to do with it. I remembered enjoying a peppercorn steak at a restaurant a long time ago and I decided that I wanted to try making it at home. I was not sure exactly how they did it as I remembered some of the peppercorns being hard like I had expected but some of them were also soft. A quick search on the web led me to the discovery of green peppercorns in brine which was just what I was looking for. I was all set, I had some freshly cracked peppercorns to crust the steak and some brined green peppercorns for a sauce to go on it. I really like simple meat and pan sauce recipes like this as they are quick, easy and always tasty and this peppercorn steak was no exception. I got a nice sear on the outside of the steak but the inside was still medium rare, just the way I like it. The peppercorn crust was nice and crunchy and provided a great contrast in texture to the juicy steak within. I could have reduced the green peppercorn sauce a bit more but I was too hungry to wait and it turned out great anyways. The green peppercorns had a texture that I really enjoyed and the sauce was nice and tasty. I served the peppercorn steak with an onion gratin and some parmesan breadcrumbs coated green beans. (More to come on them later.)

Ingredients:
1 tablespoon mixed peppercorns (roughly crushed)
2 steaks
salt to taste
1 tablespoon oil
1 tablespoon butter
1 shallot (chopped)
2 tablespoons brandy
1 tablespoon green peppercorns in brine
1/2 cup beef broth
2 tablespoons heavy cream
1 teaspoon dijon mustard

Directions:
1. Press the steaks into the peppercorns to coat and season with salt.
2. Heat the oil in a pan.
3. Sear the steaks on high heat on both sides for about 2-4 minutes and set aside.
4. Melt the butter in the pan.
5. Add the shallots and saute until tender, about 4 minutes.
6. Add the brandy and deglaze the pan.
7. Add the peppercorns, beef stock, heavy cream and mustard and simmer to reduce by half.
8. Remove from heat and mix in any juices collected under the steaks.

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47 comments:

Marc @ NoRecipes said...

Steak au Poivre is one of my favourites. I'll have to look for the brined peppercorns sometime. I've never tried them before.

Elra said...

I am so hungry, haven't got my supper yet. This steak is so mouth watering. Delicious.

Cyndi said...

This looks so delicious!

Manggy said...

This is my absolute favorite steak to order-- always have it at the steakhouse if on the menu. Especially when you can still see the peppercorns mostly whole and huge? Heaven!

ttfn300 said...

gorgeous!!

Melissa said...

You always have the neatest recipes! Ever since I discovered you blog, I started looking at my kind of boring recipes and asking myself, "What would Kevin Do?" And then I get these neat ideas on how to make them more interesting. :)

Ann said...

Oh My...you tempt me often...yummy and mouthwatering preparation kevin..

Beachlover said...

I always steak for hubby,the only way I know is grill.Yours recipe sound adventurous and great!!

Nina Timm said...

Oh man this steak looks GOOODDD!!! I love the fact that you use two different peppercorns, they both have their unique flavor. Onion gratin???Mmmm, can't wait!!!!

k.o.p.i.a.i.s said...

wow.... this look wonderful...
Thanks for all your great recipe keke

Rosa's Yummy Yums said...

I love green peppercorn sauce! That meat looks yummy!

Cheers,

Rosa

soulchocolate said...

This looks marvellous! I love peppery steak any day!

homecooked said...

Wow...this looks good. Wasnt it spicy bcos of all the pepper?

HoneyB said...

This looks great!

Natashya said...

I love this classic French dish, so flavourful and hearty. I look forward to the onion gratin.

Happy cook said...

This is my dauthgers favourite dish, if we go out for eating or if i do a treat for her at home.

Shreya said...

hi Kevin, the dish looks delicious, though I have never had steak...

My crazy crazy life said...

oooo, that looks yummy...in fact, the whole darn plate looks yummy, how did you get your onion to look like that and what is crumbled over your green beans? I want to come eat at your place.

Cheryl said...

That looks delicious I have never cooked with peppercorns, I must try it!

Cathy - wheresmydamnanswer said...

Very French and incredibly yummy!!!

Pam said...

Well Kevin, you just made me drool and crave steak at 8:30 in the morning. What a beautiful and tasty meal!

biz319 said...

Love steak au poivre! A restaurant I worked at made the best I probably ever had - they used cognac instead of brandy though, but same dif.

I've never made it at home before - now I will! Have a good weekend Kevin!

mikky said...

awww... it's 1am, and i want your steak!!! that is one awesome meat... :)

Allie said...

Beautiful! This is a great use for the brined peppercorns!

Colleen said...

Oh wow, I love the idea of this sauce! You couldn't really do this with grilling though right? Since you need the flavoring in the pan for the sauce?

Lori Lynn said...

My favorite. Yours looks great!

M Ayers said...

This dish looks fantastic. We are steak lovers in my house - this is right up my alley. Stumbled on your site and happy I did.

I have never heard of peppercorns in brine - I wonder if it is at the local supermarkets?

Thanks again, I've added you to my Blogs I Dig!

Monique

Hayley said...

That onion gratin in the background looks heavenly.

Marysol said...

Everything about it gets a nod from this steak lover.

Marjie said...

A simple broiled steak with a delectable sauce can't be beat!

Paula said...

Oh. My. Lord!!! This looks so amazing. Steak is one item that my entire family enjoys. That sauce sounds just terrific, too. I'd like some of those onions you have on the plate as well. YUM to the 10th degree!

Helene said...

Kevin, I love your sauce. Looks so delicious.

Alexa said...

This is an elegant way to serve steak. Peppercorn are underused in my kitchen-- I am so glad you've put them back on my radar. :-)

farida said...

I haven't had a steak in a while. This looks so good!!! Your sauce sounds particularly delicious.

Maria said...

I love finding a good sale!! Nice job on the meal!

Pam said...

I am never patient enough to reduce pan sauces as much as I should.

Heather said...

mmmmmmmmmm. you had me at peppercorn sauce! looks delicious.

Kevin said...

Colleen: The bits left in the pan from searing the steak certainly add a lot of flavour to the dish.

Kevin said...

homecooked: The brined green peppercorns are not as spicy as regular peppercorns, though the black peppercorn crust on the steak added a nice spiciness that I enjoyed.

Kevin said...

M Ayers: When I looked for them I was able to find them at my local grocery store.

meeso said...

That steak looks perfect, absolutely mouthwatering!

Deborah said...

Steak is one of my favorite foods, and this has me drooling!

Peter M said...

I saw some green peppercorns recently in Kensington Market and now I'm certain to buy them - this steak makes me want green peppercorns.

Mrs Ergül said...

wow! This is impressive! I just have to try the green peppercorns soon!

Jaime said...

fabulous way to serve meat. i love peppered steaks

JamesinEaling said...

Sounds lovely, but your sauce looks a bit thin! Perhaps:

beurre manié = beurre manie = kneaded butter Pronunciation: BARE mahn-YAY Notes: This flour-butter mixture is used to correct overly thin sauces at the last minute. To make it, blend equal weights of butter and flour, then knead them together. After you whisk it into a sauce, let it cook for no more than a minute or two, since sauces thickened with flour pick up a starchy taste after they've cooked for a few minutes. Substitutes: roux (This is another flour-butter thickener, but the sauce should cook for at least 30 minutes to rid itself of the flour's starchy flavor.) OR tapioca starch (This also works quickly, and it's a good choice for correcting sauces at the last minute.)

Ref:http://www.foodsubs.com

Great Site tho, some great food ideas.

J

Anonymous said...

My husband is from France and is a fan of steak au poivre. I'm pretty hopeless in the kitchen, but I made this and he gave it two thumbs up. Thannks!

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