Grabbing the glass jar in the corner of the garage frig while talking on the phone, I then proceeded to sprinkle the little green balls into the mini food processor. Totally paying more attention to the caller than the process of which I had been involved, I wizzed up the capers taking in that wafting sort of briny scent. Dipping my finger for a taste, caused me closer inspection. Had I just done that? Having grabbed the wrong jar, they weren’t capers at all, they were green peppercorns, Yikes.
Into a little container they went, ready chopped green peppercorns whose sharply spiced, yet tangy flavor I just could not get out of my mind, and so instead of those little bits of foods one sometimes places onto refrigerator shelves that ultimately never get used, I purchased some nice steaks to suit the purpose. Technically, I might have opted for a green peppercorn sauce, but once crushed up a bit, those briny little green balls mellow some in flavor, causing one of those cravings of which you want more. After a bit of a swipe of mustard across the tops then lightly coating with the chopped peppercorns I sautéed them up. Though a few fell off in the process, I simply patted them back on and served the dish on an herb butter sauce. I may even do it again some time. Well, on purpose, that is.
- 4 rib eye steaks, 4-5 ounce each
- 1 tablespoon, approximately, Dijon mustard
- 3 tablespoons green peppercorns pulsed in mini food processor to coarse chop, enough to lightly cover the top side of each steak
- a good pinch coarse kosher salt on each side of steak
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3-4 fresh thyme leaves per plate for garnish
- 6 fresh rosemary leaves, chopped
- 6-8 tablespoons butter, cut into bits
- 1/2 cup white wine
- 1/4 cup plus 3 tablespoons white wine vinegar
- 1 small shallot chopped
- 2 sprigs thyme
- 1 fresh rosemary stem
- pinch or two coarse kosher salt, or to taste
- pinch or two cracked black or white pepper
- Let steaks sit out until room temperature. Preheat oven to 350 degrees. Dry steaks well using a paper towel, sprinkle both sides with salt, using a knife, swipe a bit of mustard across the top of the steak, press pepper corns onto the top. Heat a saute pan on medium heat then add in the butter and olive oil, swirl around to cover pan. Carefully place steaks peppercorn side down onto the pan and cook for three minutes, using a spatula, turn the steak over, a few peppercorns may come off but may be just patted back on. Cook the other side of the steaks for another 3 minutes or so. Place the saute pan with the steaks into the oven to finish cooking off, another couple of minutes or longer for medium rare, depending on the thickness of the steak.Ladle strained Herb Butter Sauce onto each plate, top with any vegetable side if using, placing steak just on top. Sprinkle bits of herb and rosemary around the platter. Serve hot.
- Add shallot, thyme, rosemary into a nonreactive saucepan with the vinegar and white wine. On medium high heat cook the mixture reducing to a few tablespoons, turn off heat. Strain shallot and herbs, return liquid to pan. Using a whisk, begin beating in a few bits of butter at a time until smoothly incorporated then turn burner heat on to the lowest temperature,continue whisking rigorously adding in the rest of the butter a few bits at a time being sure the butter blends smoothly and does not break. Ladle some butter sauce onto each plate topping with the steak, sprinkle fresh thyme leaves and chopped rosemary all about.