Fillet Madagascar. Ribeye or fillet steak with green peppercorns and an awesome sherry cream sauce!
Fillet Madagascar must be one of the tastiest beef dishes out there. The Madagascar comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
For the full printable recipe, please visit our website
To see more Learn to Cook videos please subscribe to our channel!
Ingredients
2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
3 Tsp Madagascan green peppercorns
30ml Medium cream sherry
60ml Cream
Salt
40g Butter
Instructions
Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
Tap the steaks down with your meat mallet until 25mm (1 inch) thick
Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
Remove and transfer the steaks to serving platters.
Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
When the cream sauce has thickened, spoon it over the steaks and serve immediately.
Peppercorn Sauce Recipe for steak - Creamy & Delicious - Recipes by Warren Nash
If you’re going for steak for a loved one this Valentine’s day, jazz it up with this creamy peppercorn sauce recipe. This can be made without alcohol if you prefer - simply don’t add the brandy.
This is made with black peppercorns and it’s really easy to make in advance. Simply reheat the peppercorn steak sauce when you’re ready to serve up your romantic meal!
Get the directions for my creamy peppercorn sauce recipe on my website:
See my other Valentine's Day 2017 recipes here: and learn how to cook steak here:
Remember to subscribe to my channel for more recipes, cooking guides and collaborations here:
Ingredients (Serves 4 | Prep time: 25m | Cooking time: 25m | 230 calories & 21g fat p/serving):
- 2 tbsp whole black Peppercorns
- 40g Butter
- 2 Shallots
- 50ml Brandy
- 1 Beef stock cube
- 100ml Double cream
- 1 tsp Dijon mustard
Steak Au Poivre (Ribeye Steak With Green Peppercorn Sauce) Recipe
Eric from Simply Elegant Home Cooking demonstrates his recipe for Steak Au Poivre! This delicious peppercorn sauce can be used to accompany any cut of steak, such as filet mignon or NY strip steak, however Eric is cooking with a ribeye steak today. This delicious is easy and can be replicated by home cooks, however it is elegant and can rival the food you might find at a high end steak house. Just be sure to make your own homemade beef stock for best results and use a whiskey that is high enough quality to sip straight!
Ingredients:
-1 lb. steak (NY strip, ribeye, filet mignon all work well)
-1/4 cup reduced (highly concentrated) homemade beef stock
-1/4 cup good quality whiskey (cognac or brandy can be
substituted)
-1/4 cup heavy cream
-2 TB green peppercorns in brine
-1 small shallot diced
-1 TB butter
-Salt and freshly cracked black pepper
Recipe:
-Set steak out at room temperature a full hour before cooking time (very important).
-Season steak generously on all surfaces with coarsely ground black pepper and salt.
-Set a large cast iron or stainless steel pan on medium high heat and allow 10 minutes to come up to full temperature.
-Once pan is smoking hot, sear the steak on both sides for 3 minutes each, and sear the fat cap an additional 1 minute.
-Place steak on a cold skillet or roasting pan and place in a 400 degree f oven for 5 minutes or until desired doneness is achieved.
-Dump out excess oil from steak pan but do not wipe. On medium heat add the diced shallot and cook for 1 minute.
-Add in the whiskey or other deglazing liquor. Cook until reduced in volume and syrupy.
-Add in the concentrated beef stock and reduce further for several minutes.
-Add in the heavy cream and reduce for another few minutes.
-Remove steak from oven after 5 minutes and set aside to rest. Dump any drippings into the sauce.
-Turn off the heat on the sauce and add the cold butter, moving it around constantly until fully emulsified.
-Serve and enjoy!
Green Peppercorn Sauce
Green Peppercorn Sauce
The most wonderful sauce for any grilled meat, unbeatable!
Ingredients:
2 tbsp drippings from a smoked chuck roast (if you have)
4 Finely diced Shallots
1 Clove of Garlic, finely chopped
1 Tbsp Butter for frying
60 g / 2 oz drained green peppercorn
100 ml / 3.4 fl oz Brandy
½ L / 17 fl oz Beef broth
½ L / 17 fl oz heavy Cream
1 tbsp mustard, wholegrain or Dijon
1 tbsp butter to finish
Salt to taste.
#sauce #peppercorn #steak
Green Peppercorn Sauce | The Ultimate Steak Sauce | How to Make Green Peppercorn Sauce | Steak Sauce
Green peppercorn sauce is the ultimate steak sauce. It is similar to the steak au poivre sauce. However, the green peppercorns are not hard like the black peppercorns used in the steak au poivre. They also have less of a spicy hot kick and more of a fruity flavor. In this recipe, I will show you how to make green peppercorn sauce. This green peppercorn steak sauce recipe is a quick and easy bistro style steak sauce. It's fantastic on steaks and perfect to dip your French fries in. This green peppercorn sauce is a wonderful Christmas sauce. It is a perfect steak sauce for a beef wellington dish.
Ingredients:
- 28g or 2 tbsp butter
- 35g or 2 tbsp green peppercorns - Amazon Link -
- 45ml or 3 tbsp cognac
- 178ml or 3/4 cup thin brown veal sauce recipe - or Espagnole sauce recipe -
- 178ml or 3/4 cup heavy cream
???? If you like this recipe and would like to help make a sauce ???? give a donation to show your support -
____________
Equipment Used (Amazon Affiliate Links)
- Green Peppercorns in brine -
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
- Calphalon Tri-ply Stainless Steel Saucepan -
- Winco Stainless Steel Tong Heavyweight, 12-Inch -
- Le Creuset Stoneware Heritage Oval Au Gratin -
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Bellemain Porcelain Ramekins -
-Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
____________
The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below.
Visit the website:
Subscribe for more video recipes:
Follow The Sauce and Gravy Channel on TikTok:
Find The Sauce and Gravy on Facebook:
For more videos log onto:
Music:
#thesauceandgravychannel #gravyguy #sauce
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
As an Amazon Associate I earn from qualifying purchases
DISCLAIMER
USE AT YOUR OWN RISK
We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this YouTube channel or website is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our YouTube channel or website.
Steak Au Poivre Recipe - Peppered Steak with Cognac Cream Sauce
Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.
Ingredients for this recipe:
For the Steak:
• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste
For the Sauce:
• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
1. Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe.
8. Season with salt and parsley and serve the sauce with the steaks.
Chef Notes:
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns. This part is up to you.
Cognac is the better option to use over brandy, but brandy can be used.