Not too long ago I discovered green peppercorns and I enjoyed them in a steak with green peppercorn sauce dish. Since then I had been keeping an eye out for peppercorns and I recently came across some brined pink peppercorns. What a perfect excuse to enjoy another steak! This time I envisioned a perfectly seared steak covered in a red wine and pink peppercorn sauce with shallots and some green parsley for a nice contrasting colour. The steak with pink peppercorns turned out to be another one of those meals that was quick and easy and tasted great! Where the green peppercorns were softer and milder the pink peppercorns were harder and stronger. Combined with the crushed black peppercorns this steak was really peppery, which I liked. (If you are not a huge fan of pepper you should cut down on the amount of both peppercorns.) I really enjoyed the slightly hard texture of the pink peppercorns and getting that nice burst of pepper when biting into them. I served the steak in pink peppercorn sauce on a bed of white cheddar and garlic mashed potatoes along with a simple salad.
Steak Tenderloin in a Pink Peppercorn Sauce
ingredients
- 1 tablespoon mixed peppercorns (roughly crushed)
- 2 steaks
- salt to taste
- 1 tablespoon oil
- 1 tablespoon butter
- 1 shallot (chopped)
- 1 tablespoon pink peppercorns in brine
- 1/4 cup red wine
- 1/4 cup beef broth
- 1 teaspoon dijon mustard
- 1 tablespoon parsley (chopped)
directions
- Press the steaks into the peppercorns to coat and season with salt.
- Heat the oil in a pan.
- Sear the steaks on high heat on both sides for about 2-4 minutes per side for medium-rare and set aside.
- Melt the butter in the pan.
- Add the shallots and peppercorns and saute until the shallots are tender, about 4 minutes.
- Add the red wine and deglaze the pan.
- Add the beef stock and mustard and simmer to reduce by half.
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Sauced says
February 13, 2009 at 2:09 amThis looks delicious! I love anything with spice, so I appreciate the double pepper on this one. I’m going to have to put this on my list of things to make.
Dana McCauley says
February 13, 2009 at 2:18 amYou know, I was just thinking about pink peppercorns earlier today! What a coincidence! I think I’m going to use them in a salad dressing – I’m thinking I’ll crush them and add them to a basic white wine vinegar based vinaigrette along with some tarragon.
I think it might be quite good on frisee. Your post makes me think that I should add steak to my salad.
Jennifer says
February 13, 2009 at 2:26 amMan, I wish I had this recipe when we made our Ny strips the other nights-yum!
Heather says
February 13, 2009 at 2:39 amthe color on that steak is so perfectly beautiful! i love the sauce, too!
Nicole says
February 13, 2009 at 3:03 amOur new house has trees in the back with pink peppercorns! I’ve thought of harvesting and drying them, but haven’t done it yet. This is a good reminder!
But I’ve never heard of brined peppercorns! Will have to keep an eye out (or maybe make some myself)! Your meal looks fabulous!
MaryBeth says
February 13, 2009 at 3:03 amYUM-O..we love a good steak at our house, my husband loved your peppercorn sauce.
Chef Fresco says
February 13, 2009 at 3:08 amThis looks so good! We’re going to have to give it a try – peppercorns are a great addition
Anonymous says
February 13, 2009 at 3:15 amwow,thats a delicious plate..and yes peppercorns are a worth addition.
Psychgrad says
February 13, 2009 at 3:31 amLooks really good. How do the pink peppercorns compare the green ones in this dish?
Pam says
February 13, 2009 at 3:46 amCan I come for dinner? This looks amazing. I love the sauce.
Elra says
February 13, 2009 at 4:16 amKevin, this mix color peppercorn is the best, I never seen the pink peppercorn in brine though. I wish you have the picture of this delicious sounding peppercorn. I can imagine how delicious this steaks with the sauce together.
Cheers,
Elra
Manger La Ville says
February 13, 2009 at 4:28 amI love pink peppercorns, they are not used nearly as often as they should. And they are quite delicious. This steak sounds amazing, I DO LOVE PEPPERY THINGS!!
Rosa's Yummy Yums says
February 13, 2009 at 5:05 amA beautiful presentation and a scrummy looking meal! Heavenly!
Cheers and have a great weekend,
Rosa
Nina Timm says
February 13, 2009 at 5:24 amPink beef, pink peppercorns…..you have once again created a masterpiece her, Kevin!!!
Jan says
February 13, 2009 at 5:38 amThat steak looks cooked to perfection, the mash looks divine too. Needless to say I have never come across pink peppercorns. (Sigh)
noobcook says
February 13, 2009 at 5:42 amyum, pink peppercorns sounds tasty n cute… n goes so well as a sauce base for your steak. I must try looking for some ^^
Bridgett says
February 13, 2009 at 5:46 amBeautiful! This is definitely making me hungry.
Cindy Ruth says
February 13, 2009 at 5:55 amThis looks really good. I don’t think I’ve ever seen brined pink peppercorns. I really enjoy your site-your recipes sound great, and your photos are wonderful.
MeetaK says
February 13, 2009 at 7:42 amamazing! look at the meat it’s done just perfect. a great looking plate kevin!
Emily says
February 13, 2009 at 8:49 amBeautiful and delicious! How perfect would this be for Valentine’s Day dinner? Mmm.
Sophie says
February 13, 2009 at 8:56 amKevin, that dish looks scrumptious, once again! The beef is cooked to perfection & the sauce looks so super! MMMMMmmmm….
Mrs Ergül says
February 13, 2009 at 10:01 amPink peppercorn costs a lot here! Sigh!
Lorraine@NotQuiteNigella says
February 13, 2009 at 11:14 amI’m currently into pink peppercorns too! I made some strawberry macarons with pink peppercorns. I think they’d follow your steak tenderloin perfectly!
Jan says
February 13, 2009 at 11:35 amOooh yum – I love steak and your sauce sounds really yummy!
Parker says
February 13, 2009 at 1:35 pmSteak looks amazingly tender. Love the pink peppercorns on it…seems like a valentine’s meal.
Manggy says
February 13, 2009 at 2:32 pmOoh, I love a good steak au poivre. I’d finish the sauce with a bit of creme fraiche too for more thickness and richness 🙂
Foodie with Little Thyme! says
February 13, 2009 at 3:18 pmLooks like I need to go peppercorn shopping!
Cheryl says
February 13, 2009 at 3:37 pmOhh lordy Kevin, that looks tasty!
Ben says
February 13, 2009 at 3:55 pmWow great sauce! I wonder how it would taste with chicken.
Kathleen says
February 13, 2009 at 4:45 pmKEVIN!
Please come feed me.
Thank you.
One Tree.
(Iso admire your dedication to cooking something different every night.
You rock.)
Sue says
February 13, 2009 at 5:10 pmKevin what an amazing picture….That steak looks like it would just melt in your mouth. I love pepper and put it on every meal I eat.
lisa (dandysugar) says
February 13, 2009 at 5:20 pmThis looks fabulous! I love pink peppercorns, I make a salmon dish with them. Your sauce looks delicious and the mashed potatos, to die for.
diva says
February 13, 2009 at 6:27 pmfabulous! that tenderloin is beautifully cooked. i love the flavours kevin…x
Jennifer says
February 13, 2009 at 6:50 pmI haven’t seen pink peppercorns before. That sounds amazing!
Rosie says
February 13, 2009 at 7:03 pmThat looks really good Kevin!! I know my hubby would just enjoy this dish,
Rosie x
chuck says
February 13, 2009 at 7:25 pmOMG Kevin, that peppercorn sauce sounds amazing. I love how it spreads on the plate. I want a spoon of those mashed potatoes and the sauce. Don’t get me wrong I love the steak also, but the mashed potatoes and that sauce together would be amazing!
Debbie says
February 13, 2009 at 7:28 pmLooks very good. I love the peppercorns!!!
Cathy - wheresmydamnanswer says
February 13, 2009 at 7:34 pmThat looks incredible – The peppercorn sauce is something I have wanted to try and have not found the right recipe… That is until now!!
Rita says
February 13, 2009 at 8:05 pmMy husband would LOVE this…
The Duo Dishes says
February 13, 2009 at 8:34 pmIf you hadn’t said it, we would’ve thought those were pomegranate seeds! Pretty in pink.
Hillary says
February 13, 2009 at 8:42 pmNow that’s a good dish for Valentine’s Day! So perfectly cooked and so pretty!
meeso says
February 13, 2009 at 9:26 pmOh boy, this sure does look so so good! I have got to start cooking some of your recipes!
Joie de vivre says
February 13, 2009 at 10:27 pmYour plating is gorgeous as always!
Anonymous says
February 13, 2009 at 10:53 pmLove the medium rare on the steak!
Happy Friday!
Sara says
February 14, 2009 at 2:18 amThis looks great, will have to go out and find some pink peppercorns!
Pam says
February 14, 2009 at 3:07 amPerfectly cooked steak! I’ll have to keep on the lookout for brined peppercorns.
Peter M says
February 14, 2009 at 4:36 pmA gorgeous steak dinner…yum!
mycookinghut says
February 14, 2009 at 6:14 pmYour steak looks so tender and juicy! This is great!
dishesdone says
February 14, 2009 at 6:32 pmYour steak looks great! Cooked to perfection! Pink peppercorns sound nice!
Proud Italian Cook says
February 15, 2009 at 6:11 amJust look at that beautiful sauce! I’ll take this, and that molten cake for dessert! Yumm, yumm!!
EAT! says
February 15, 2009 at 3:41 pmI would definately like to have dinner at your house!
Jessica@Foodmayhem says
February 15, 2009 at 5:01 pmSuch great color!
Anonymous says
February 16, 2009 at 4:06 pmi don’t eat steak but that looks absolutely delicious!!!
Jeanne says
February 16, 2009 at 11:14 pmPeppercorn sauce (green or pink) has always been a hot favourite with steak in this house – yours looks just perfect!
Deborah says
February 17, 2009 at 12:13 amWhat a gorgeous plate of food!!
Debbie says
April 4, 2010 at 7:35 amTry cooking your tenderloin on a griddle on top of your grill. It can add an even greater taste to the meat.
Anonymous says
July 30, 2011 at 7:19 pmVery delicious yumm!!