Indulge: Seared Steak with Green Peppercorn Sauce

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I have to admit, the weekends are rather sacred to me. Actually, thinking about and envisioning the weekend is often the only thing that gets me through my Monday through Friday’s. I’m hopeless, I know. I look forward to that time that I can just rest, recover and reconnect with the Mr. This past weekend my special moment just so happened to be over a truly perfect dinner prepared and cooked right in our own kitchen!

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We picked up this Emeril by All-Clad E6019764 Cast-Iron 2-Burner Reversible Grill Griddle, Black
for our gas stove and seared some steak. It worked out rather nicely and the sirloin was medium perfection! We then dipped the steak into a secret sauce! It’s all about the sauce, ’bout the sauce’, yah baby! (Sorry I hear this song on re-play all day at work). If you follow along on Instagram, you know about THE secret sauce. Half of me wants to be selfish and keep this sauce to myself, butttt what fun would that be? None, so of course I’ll share with all of you!

Hope your taste buds are prepared to p-a-r-t-y! I’m not the biggest meat-eater, but even my taste buds were cheering!

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Seared Steak with Green Peppercorn Sauce

Ingredients:

4 Filet Minion (or your favorite 8oz cut)
3 garlic cloves minced
½ cup heavy whipping cream
1 cup whole milk lactose free
½ Tsp smoked paprika
1 Tbs Hungarian paprika (use 2 Tbs if not using smoked paprika)
4 Tbs Madagascar Green Peppercorns in brine
(use 2 if sensitive to pepper)
1 Tsp white fine ground pepper (can substitute black fine ground pepper)
1 shot / approx. 3 Tbs Sherry (can substitute a mixture 2 Tbs Brandy 1 Tbs red wine)
Course Ground Pepper
2 shallots chopped finely
Kosher Salt

Grind the following in a pestle:

½ Tsp Fennel Seed
½ Tsp Oregano
½ Tsp Rosemary

THE Sauce:

In a skillet sauté onions and 1 clove of minced garlic, do not let burn. Just before garlic browns pour in Heavy cream and milk and sherry. Add green peppercorns, 1 Tbs Hungarian paprika, ½ Tbs course ground pepper, 2 pinches salt. Reduce the sauce to about ½ original size and keep it on VERY low heat to prevent a skin forming while temps true slowly cools and helps prevent from over cooking.

Prepare the Steak: (sauce needs be ready prior to cooking steaks)

In a small bowl place:
2 cloves of minced garlic
½ Tsp smoked paprika
½ Tsp white pepper
2 pinches of Kosher Salt

Now dump in the ground pestle mixture from above and shake/ stir so the spices coat the garlic and set aside.

Now that the garlic is flavored, press the garlic pieces into the steak using your hands, or a tooth pick if there are larger pieces. Don’t be scared to get those fingers a bit messy! Top each side of the steak with a pinch of salt and coarse ground pepper to your taste.

Next, make sure the grill, or cast iron skillet is heated to med-high heat. Place steak on grill for 2 minutes (reduce time if stove temp is too high) Rotate (DO NOT FLIP) steaks 90 degrees for 1 minute.
Then flip the steak and cook for 2 minutes, Repeat and rotate the steaks again 90 degrees, cook for 1 minute. Serve & eat!

Backpackbees

Click, Ship & treat yourself!

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