Please Scroll Down to See Forums Below
Peppercorn sauce
- Thread starter Keep Left
- Start date
most quick and easy sauce recipes include <gasp> cream, which i love, but enough already with the friggin cream. Are you into cooking? well equiped? (no cocknballs jokes here please) Let me know and I can set you up to make some sick as hell flavorfull beef stock that will reduce down and freeze in ice cube trays. you bang out the cubes of frozen 'glace' and wrap them in plastic wrap. Then for MONTHS every time you need sauce, you dig into the freezer and whip out a cube of perfect starter for a bazillion different sauces that KICK ASS. this way you dont have to rely on cream all the time, but you have a nice rich natural beef glace on hand at your beck and call. Pretty cool.
You want it? you ready for it? let me know.
You want it? you ready for it? let me know.
I'm ready for it (and project had better stay the fuck off my back about it too)
hoosier
New member
Bump for the Chef
I found a good recipe this is it.
BARBEQUED BEEF SKEWERS WITH PEPPERCORN
SAUCE
1 lb. tender beef steaks, beef tenderloin or sirloin steak
1 sm. onion, quartered
Boiling, salted water
Red pepper, optional
2 tbsp. butter, melted
2 tbsp. bourbon or orange juice
1/2 c. whipping cream
2 tbsp. green peppercorns, drained
Salt & pepper to taste
Cut beef steaks into chunks, about 1 1/2 inches square. Cook onion quarters and red pepper, if used, in boiling salted water until tender-crisp, about 2 minutes. Drain. Skewer beef cubes alternated with pieces of onion and red pepper, if used.
Combine the bourbon and melted butter. Brush beef skewers with the butter mixture. Grill over hot coals 4-8 minutes, turning to cook all sides until meat is done to your liking.
Meanwhile, pour cream into a heavy saucepan. Add the peppercorns. Bring to a boil. Boil 1 minute until thick. Add salt and pepper to taste. Serve the barbequed beef skewers with the creamy peppercorn sauce. Calories: 348 per serving. Serves 4.
What do you think? looks easy and sounds good.
I found a good recipe this is it.
BARBEQUED BEEF SKEWERS WITH PEPPERCORN
SAUCE
1 lb. tender beef steaks, beef tenderloin or sirloin steak
1 sm. onion, quartered
Boiling, salted water
Red pepper, optional
2 tbsp. butter, melted
2 tbsp. bourbon or orange juice
1/2 c. whipping cream
2 tbsp. green peppercorns, drained
Salt & pepper to taste
Cut beef steaks into chunks, about 1 1/2 inches square. Cook onion quarters and red pepper, if used, in boiling salted water until tender-crisp, about 2 minutes. Drain. Skewer beef cubes alternated with pieces of onion and red pepper, if used.
Combine the bourbon and melted butter. Brush beef skewers with the butter mixture. Grill over hot coals 4-8 minutes, turning to cook all sides until meat is done to your liking.
Meanwhile, pour cream into a heavy saucepan. Add the peppercorns. Bring to a boil. Boil 1 minute until thick. Add salt and pepper to taste. Serve the barbequed beef skewers with the creamy peppercorn sauce. Calories: 348 per serving. Serves 4.
What do you think? looks easy and sounds good.
Keep Left said:
Looks just fine. Be sure to get the finest, freshest ingredients as indvidual items and your meal will 10 times the sum of its parts:
DO NOT USE tenderloin (pretty flavorless meat, in my opinion)
Use certified black angus sirloin.
use vidalia onions
when cooking with wind/spirits make them GOOD wine/spirits.
Use killer cream, dairy cream, 40% cream. YUM with a big ass Y.
USE GOOD SALT: no that is not a joke. You have no idea what i mean? buy some Fleur de Sel. You WILL notice a difference in everything you use it on.
I really dont much do the whole cut up a good steak into pieces thing. Did you see my Perfect steak post? Here it comes:
*********************************************
I have cooked (well, overseen the cooking) for over 3 million people in the course of my carreer, and without fuckin around here it is:
The key to a fantastic steak:
The product: 21 day Dry Aged 'Certified' Black Angus Sirloin, from Prince William Farm in Upstate NY, if you can find it. Get it cut from the loin end, but not the first steak off the loin end, the second is easier to manage, tell the butcher that you want it from a sirloin that has a small 'eye'.
Size: No less than 12oz PLEASE, you lose so much when you dont get something that is big enough to hold its juices... and no bigger than 22 oz, it starts to lose its beauty.
The heat source: a mixture of fruitwood charcoals to start, then two logs of hardwood: Apple and Cherry, if you can't get Cherry, then Alder will do fine. REMEMBER this is Natural Wood NOT lumber. You like gas grills? Then you probably like getting head with rubber on. Once you do hardwoods (fruitwoods only please) you will never do gas again.
Cooking time: if you like your meat black and blue, fine, just do me a favor next time you decide to go B&B: rub the steak down with some neutral oil, like corn or grapeseed, but NEVER, EVER EVER use anything that just says VEGETABLE OIL on the bottle, I will explain that too if anybody gives a shit, any way after you lubed up your meat, let it sit un-refridgerated until the center comes up to about room temp. No kidding, black and blue lovers: cold animal fat, beef fat in particular, coats the taste buds and takes the experience way down the scale, you spent the money on the best meat in the world, you have the killer cabernet or zin or wicked dark beer to go with it, you have the right heat source, dont fuck it all up by eating a steak that is still cold in the middle, coating your mouth with a layer of fat that prevents you from really enjoying the experience.
Rare to med rare lovers: you can be a bit more laid back about about the temp before cooking, but seriously: let it warm up for a while before you cook it, you will notice MUCH reduced cooking times and much better 'rebound' after you let it rest**
If you like your meat med Well to Well, then eat fish. I have asked may people to NOT order our steak if they want it well done, eat something else, or go someplace else. Really, your establishment is only as good as the last meal they ate there, and if anyone at the table tastes your well done shoe, then they will NEVER come back. Meat is not shoe leather, don't ask me to turn it into such.
BIG STEAK eaters, take that damn slab of beef off the grill a few minutes before you think its done and LET THAT THING REST. Picture this: the outside of the meat is well done, the inside is raw, as it 'rests' for five or so minutes after it comes off the grill, the juices from the middle of the meat migrate to outside of the meat, whose connective tissues (collegen and elastins, mostly) have contracted fiercly and forced the juices toward the center, and until the tissues relax thats where all the moisture is forced to stay, UNDER PRESSURE. Ever cut a thick steak right off the grill? It looks red in the middle, grey around the outside and all the juices run out all over you plate. that is bad.
Simple version? Let it rest, it will be more uniformly cooked, and it will be juicey from the center out to the edge. If you dont let it rest, the outside will be tough, and the juices will run out of the meat onto your plate as soon as you cut into it, leaving your meat dry and wasted.
You need more? Ask the Chef.
cool, nice bit on steaks.
I have never left my steak to rest. Wont it go cold?
I normally get a really big thick piece of fillet and then sear it on both side then put it in the oven. It always comes out really juicy, but like you said you cut into it and the juice comes out. I use bread to mop up the spillage! YUM!
I have never left my steak to rest. Wont it go cold?
I normally get a really big thick piece of fillet and then sear it on both side then put it in the oven. It always comes out really juicy, but like you said you cut into it and the juice comes out. I use bread to mop up the spillage! YUM!
Similar threads
