Web¼ teaspoon coarsely ground or cracked black pepper ; 4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick) 1 teaspoon vegetable oil ; ⅓ cup minced shallots ; ½ cup cognac ; ½ … WebTransfer to a plate. STEP 2. Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have …

Mary Berry’s Fillet Steak with Peppercorn Sauce

WebOct 8, 2016 · Cook in the oven for 25 mins until the pork is cooked (the juices should run clear, not pink, when a sharp knife is inserted into the pork). While the pork is cooking, melt the butter in a small frying pan, … WebAug 20, 2004 · Step 1. Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. click and toque

Lamb Fillets with Pink Peppercorn Sauce - Cookidoo® – the …

Web“This Syrah-based wine is known for its balance of black pepper notes, earthiness and meatiness,” making it a perfect partner for peppercorn sauce, says Smith. Topping the filet with something ... WebAug 20, 2004 · Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce … WebStep 1. Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. click and touch