#peppercorn sauce

[scr4n]

Miller & Carter steakhouse 🥩

16oz ribeye with peppercorn sauce 🤤

[the-things-i-put-in-my-mouth]

Roast chicken, peppercorn sauce, carrots, broccoli, mashed potatoes…..

[aurelius-food-inspiration]

[smackdownhotel]

Tonight’s Special

Spicy peppercorn ranch salad 🥗

[gaja1959]

19/05/2023

Ribeye steak with peppercorn sauce, asparagus wrapped in ham and chips

[taylorvalentino]

Merlot-Peppercorn Steak Sauce This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!

[wyndolls]

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce Delicious filet mignon topped with whiskey-peppercorn sauce, bacon, and succulent crab filling. Even better than any high-end restaurant recipe, but time-consuming.

[salvadoranarthistory]

Green Peppercorn Sauce Recipe Green peppercorn sauce is a classic cream sauce that goes perfectly well with steak. This version uses half and half instead of cream.

[rethinkingvirginity]

Green Peppercorn Sauce A traditional cream sauce that pairs well with steak is green peppercorn sauce. In this variation, half and half is used in place of cream.

[scr4n]

10z fillet steak with chips and peppercorn sauce 🥩

[the-things-i-put-in-my-mouth]

Roast chicken in creamy peppercorn sauce, mashed potatoes, roasted carrots…..

[justanothercookery]

Mushroom steaks with peppercorn sauce

Oyster mushroom ‘steaks’ with peppercorn sauce, potato wedges, creamed spinach, and asparagus on Friday 29 April 2023

My go-to mushroom for steak replacement is a portobello. But the Tesco website had a recipe for oyster mushrooms with a peppercorn sauce. Inspired, I tried it. I cooked the mushrooms mostly to the Tesco method but the peppercorn sauce was one that I pieced together using other recipes.

We used 300g of mushrooms for three of us. It was just enough. I would prefer to have been a little more generous. The sauce was ample. We ended up drinking it with a spoon when we’d finished dinner.

Serves 2 to 3

300g oyster mushrooms

Olive oil and butter

1 clove minced garlic

Splash brandy

150ml vegetable stock

1 tablespoon Dijon mustard

150ml double cream

1/2 teaspoon black peppercorns, crushed

Heat a heavy-based pan over a medium-high heat and then put a splash of oil in it. Place the clusters of mushrooms in the pan, stem-side down. Squash them down using another pan or brick, and cook for five minutes. After five minutes, turn them over, squash them again, and cook for five minutes more. Remove the brick, salt them lightly, and cook over a high heat to finish colouring them for a few minutes. Remove them to a warm plate.

Reduce the heat under the pan. Add a knob of butter to it. Cook the garlic until the raw smell dissipates.

Add the brandy and let it bubble.

Pour in the vegetable stock and reduce it to about half its volume.

Mix in the mustard and peppercorns and stir in the cream. Let it heat through and pour into a warmed serving jug. Serve with the mushrooms.

[smackdownhotel]

Tonight’s Special

Pepperoni 🍕 pizza quesadilla with PB pocket and ketchup Taqis with bbq peppercorn dip

[morethansalad]

Vegan Kung Pao Tofu

[kuromi-hoemie]

when you ask a restaurant for spicy food and instead of cooking it in a way that makes the end result hotter they just obliterate all the flavor by dumping heaps of sriracha all over it after the fact

[tilbageidanmark]