Green Peppercorn Steak, Herb Butter Sauce
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 on the other end of the phone than to what I was doing, I wizzed up the ‘capers’ doing a double take on the wafting strong briny scent.
Dipping my finger for a taste, required closer inspection. Had I just done that? Having grabbed the wrong jar these were green peppercorns, Yikes.
Into a little container they went, ready chopped green peppercorns whose sharply spiced tangy flavor I just could not get out of my mind.
A perfect fit for some nice steaks.
I might have opted for green peppercorn sauce but once crushed those briny little green balls mellow in flavor inspiring craving for more.
A swipe of mustard across the tops lightly coated 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. 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
- coarse kosher salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3-4 fresh thyme leaves
- 6 fresh rosemary leaves, chopped
- Herb Butter Sauce:
- 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
- Preparing the Sauce: 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, sprinkle in salt and pepper, check seasoning, adjust to taste
- Preparing the Steaks: Let steaks sit out until room temperature for thirty minutes. Preheat oven to 350 degrees. Dry steaks well using a paper towel, sprinkle both sides with a pinch or two of salt, swipe some mustard across the top of each steak, press peppercorns onto the top. Heat a large-sized saute pan on medium heat. 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 3-4 minutes. 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.
- Assembly: Ladle strained Herb Butter Sauce onto each plate, top with any vegetable side if using, arrange steak just on top. Garnish with bits of herb and rosemary around the platter. Serve hot.