Steak with Green Peppercorn Sauce
How many different types of peppercorns can you think of? Or maybe a better question is how many different types of peppercorns do you use?
Growing up the only pepper available to us, that we could buy in the local grocery store, was ordinary ground black pepper. Thank goodness times have changes and now we have an unlimited choice of peppercorns. The first delicious meal using green peppercorns, I ever experienced was in a restaurant just outside of Zurich, Switzerland. It was a steak served with green peppercorn sauce and I can taste it still. This is not the original recipe but one as close as I could find. Enjoy!
Steak
- 4 x 8-10 ounce New York striploin steaks
- Coarse salt and cracked black pepper
- 2 tablespoons vegetable oil (30 ml)
- 2 tablespoons butter (30 ml)
- 4 tablespoons green peppercorns in brine (60 ml)
- 1/4 cup cognac (60 ml)
- 1/2 cup whipping cream (125 ml)
- 1 teaspoon grainy mustard (5 ml)
Directions
Steak
- Season steak with salt and pepper on both sides. Heat oil in a cast iron skillet over high heat until smoking. Sear steaks for 4 minutes per side and then place them into a roasting pan and finish in the oven for 5 minutes, or until cooked to medium-rare.
- Place the skillet over medium heat, add butter and let melt. Drain green peppercorns and add to skillet, crushing them slightly. Add cognac to deglaze the pan and let reduce slightly. Whisk in cream and let reduce until thickened and coats the back of a spoon. Whisk in mustard.
- Remove steak from oven serve with freshly prepared sauce.
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That picture is making me hungry!!
I only just recently tasted green peppercorns – they sort of pop in your mouth. Very Delicious!