Fillet Steak with home made peppercorn sauce

[Paul the 6th]

anyone want my secret peppercorn sauce recipe? :) (this is to rival cheryl lemon drizzle almond bizzle cake post :razz:)

stick some chunky fries in the oven (usually take half an hour)

get small saucepan and a wooden spoon

1 pot of single cream
tea spoon and a half of dijon mustard - (you've got to get this bit right - too little mustard and it will just taste of cream, too much and it'll make your nostril hair curl)
3 table spoons of coarse ground black peppercorns
2 table spoons of whole black peppercorns
2 table spoons of french brandy
1 table spoon of butter....
A pinch of salt

heat the cream in a pan on a low heat (do not boil it or it will taste like belly button fromage) and add all the ingredients, stirring constantly.. Over a low-to-medium heat it will take about 10-15 mins to thicken slightly..

While that's on the go, sear your fillet steak in a burning hot heavy base frying pan (2 minutes both sides to seal in the juices) then reduce to a medium heat and turn every minute so the juices rise and fall inside the meat without evaporating off - this results in a nice moist tender meat...

Can't remember the exact times (and it depends how thick the cut of meat is) but it's around 6-8 mins for medium and 10-12 minutes for well done..

Before serving the steak, let it rest for 3 minutes as the meat will be quite firm & tense (it sounds odd and I didn't believe it when I was first told, but think how tight your skin goes when it's sunburnt - same principle kind of applies to a big chunk of muscle when it's been cooked in a hot pan)..

Bang the chips on the plate, pour over the peppercorn sauce and gobble. A nice glass of white grenache rose (Gallo) goes well with it :)

(yeah! How'd ya like them apples cheryl?! :razz:)

[anna]

ohhhhhhhh .org cook off???

[gruntygiggles]

Hahaha....love it Paul :-)

[G]

I had a steak from here

http://www.charolaiskroen.dk/

on wednesday night... possibly the best steak I have ever had in the world ever lol, with proper crispy chips.

The meat is cut fresh right in front of you exactly the size and thickness you want it and then cooked exactly how you want it.

Bloody amazing... it's a random place to be, but if you do ever happen to be with 50miles its worth the trip.

[Milky Bar Kid]

Nice one Paul....



In fairness though....Cheryl wins.....(you don't gots no book deal....!!!) HAHAHAHA!

WUB OO PAUL!!x

[SoulKiss]

While that's on the go, sear your fillet steak in a burning hot heavy base frying pan (2 minutes both sides to seal in the juices) then reduce to a medium heat and turn every minute so the juices rise and fall inside the meat without evaporating off - this results in a nice moist tender meat...

Can't remember the exact times (and it depends how thick the cut of meat is) but it's around 6-8 mins for medium and 10-12 minutes for well done..

Bits in red totally irrelevant if you have a decent piece of meat...

[Paul the 6th]

I'll be in the peppercorn sauce dome if anyone wants me :(

http://images1.wikia.nocookie.net/__cb20090521203419/en.futurama/images/thumb/0/02/Angry_dome.jpg/119px-Angry_dome.jpg

(seriously, it's so tasty you could have this stuff as a soup... a seriously fattening and weird soup but fwoooarrr omfg lick lick licky :razz:)

[Paul the 6th]

Bits in red totally irrelevant if you have a decent piece of meat...

blimey david! No need to get so passionate :razz: guessing you're into a bit of blue (steak)?

http://www.freshmeatdirect.co.uk/ekmps/shops/stdnmeats/images/4-x-fillet-steak-5-p.jpg

(I'd rather stub my toe than eat that)

this is more like it :D Might even post my home made mayonaise recipe if anyone's interested?
http://www.amadeus-funhouse.com/mc/images/fillet_steak.jpg

[Milky Bar Kid]

Aww no! Not the dome Paul, not the dome! Come back!!

[Paul the 6th]

Aww no! Not the dome Paul, not the dome! Come back!!

is it wrong that I'm so amused with myself about this?

http://lh5.ggpht.com/_c5nU_S1VtbY/THfTViF3tRI/AAAAAAAADx4/YfjfOGThCXI/s720/peppercorn.jpg

[Amplimator]

Gowan do a line, i dares ya :p

[Paul the 6th]

honestly I bloody love pepper - put it on everything.. black pepper, white pepper, sezchuan, the works. nom

[Jamesy D]

I'm sensing an AR11 cooking challenge... on gas burners and disposable BBQs :p

[lily]

Mr Paul Chief..... I have a problem with diary, what can I use instead of cream?!

[gruntygiggles]

Lily, I have been reseraching this lately as I want to provide healthier recipes, I found this and you can find it in a lot of supermarkets!

It's called Oatly. They have a limited range that are dairy, soya and something else free...maybe gluten? Can't remember, but they do a cream alternative. Tried it once testing it with potato dauphinoise and I couldn't tell the difference. Best thing is...it was after you were here last with Drew that I wanted to try it.

Knowing you can cook well with it, I now want to try it with a dessert. I got mine from Waitrose, but you should be able to get it in all big supermarkets.

[454697819]

Mr Paul Chief..... I have a problem with diary, what can I use instead of cream?!

elmlea... :-dd

[Paul the 6th]

Ooh I dunno really - maybe wine, red onion to sweeten it and some cornflour to thicken it up a bit mebbeh? (Might be worth mixing with the juice from the steak).

Tbh that's just a complete guess and it may well taste like pish. Cheryl will know :razz:

[lily]

Lily, I have been reseraching this lately as I want to provide healthier recipes, I found this and you can find it in a lot of supermarkets!

It's called Oatly. They have a limited range that are dairy, soya and something else free...maybe gluten? Can't remember, but they do a cream alternative. Tried it once testing it with potato dauphinoise and I couldn't tell the difference. Best thing is...it was after you were here last with Drew that I wanted to try it.

Knowing you can cook well with it, I now want to try it with a dessert. I got mine from Waitrose, but you should be able to get it in all big supermarkets.

Cool will look for it!

elmlea... :-dd

Elmlea (http://www.ocado.com/webshop/product/Elmlea-Double/15720011) has lactose in it so is still a no no :(

Ooh I dunno really - maybe wine, red onion to sweeten it and some cornflour to thicken it up a bit mebbeh? (Might be worth mixing with the juice from the steak).

Tbh that's just a complete guess and it may well taste like pish. Cheryl will know :razz:

I was pulling your leg.... but now that cheryl has actually provide an answer I will go and do this (but will have to be on tuesday after payday)

[Paul the 6th]

lol :) pull the udder one, elmlea, the cows want it back!

prolly worth mentioning, if you want the sauce to be a bit more peppery & spicey, add some finely ground pepper into the mix (black or white) as this actually blends in and gives it the spice - only add a bit at a time though - as I'm a dunce I had to find out the hard way and had firey peppercorn sauce! Still, I scoffed the bloody lot

[gruntygiggles]

You could make a wine or stock based sauce, but you'd have to seriously cut the amount of pepper as it's the cream that dissipates the heat of the peppercorns. A red wine sauce is lovely and easy to make though and can be healthy as well.

When steak is done, remove from pan to rest. In the pan throw 2 very finely chopped banana shallots (or 5-6 small round shallots) and cook for 1-2 minutes. Deglaze the pan with a glass or two of good red wine and throw in 1 garlic clove that is unpeeled, but put a little weight on it with your hand or chopping board to just squish it open a little. Add a sprig of rosemary and a generous twist of salt and pepper a glass of good beef stock. Cook for 2-3 minutes, then add 2tbsp balsamic vinegar. Cook to reduce for a minute or two and spoon over the steak when it has rested. If you want it a little sweeter, gravy's best friend is redcurrant jelly.

If you ever make a dark sauce or gravy of any kind and it's a little bitter, a spoon or two of redcurrant jelly will always save the day.

[Bri w]

is it wrong that I'm so amused with myself about this?

http://lh5.ggpht.com/_c5nU_S1VtbY/THfTViF3tRI/AAAAAAAADx4/YfjfOGThCXI/s720/peppercorn.jpg

More medication reqd.

Anyway, please can I have one with the blood dripping out of it, the horns still on and still kicking?

followed by lemon drizzle cake

[timwilky]

More medication reqd.

Anyway, please can I have one with the blood dripping out of it, the horns still on and still kicking?

followed by lemon drizzle cake

Only way to serve a good steak, but wipe its bum first.

[metalangel]

Sounds great... I prefer creamy sauces on steak to wine ones. Bernaise is my fave.

[BigBaddad]

No wonder everyone assumes you're gay.









PS. white wine with steak??? You need a good Borolo or maybe a nice Tempranillo.

[timwilky]

Amarone, but a chat with the bank manager before ordering.

[Paul the 6th]

No wonder everyone assumes you're gay.









PS. white wine with steak??? You need a good Borolo or maybe a nice Tempranillo.

if you knew what you're on about, you'd know that white grenache is a rose you fag :razz:

[Specialone]

A1 steak sauce for me on steak, 28 day matured steak for me as well, lovely.

[BigBaddad]

That's rosé bum boy. That's even worse, not red, not white but pink. Kinda sums you up, somewhere in the middle.

[carty]

There's no way I'd cook a fillet steak for more than a minute

[gruntygiggles]

Sounds great... I prefer creamy sauces on steak to wine ones. Bernaise is my fave.

Me too....a good thick stilton sauce (i.e. more stilton than cream, not the kind you get in pubs) is my ultimate favourite.

There's no way I'd cook a fillet steak for more than a minute

I think I love you ;-)