Steak au Poivre

~ Shopping List ~

  • 4 2 to 4 tenderloin steaks or eye of round (estimate 5 ounces per person)
  • 2 tablespoons 1 to 2 Tbsp green peppercorns in brine, rinsed and drained
  • 1/4 cup red wine or strong black tea
  • Salt to season
  • 1/2 cup beef stock
  • 1/2 cup crème fraîche

~ What to do ~

  1. Bring the meat to room temperature before cooking, about 20 minutes. Put the peppercorns to soak in the wine (drain before using). Heat the pan to high, and season the meat. When the pan is very hot, fry the steaks on both sides to your liking.
  2. Let the meat rest on a board while you make the sauce. Deglaze the pan with the stock and boil it down to a generous tablespoon, about 2 minutes. Lower the heat and add the drained peppercorns and cream to heat through. Put the meat back in the pan, turning once to coat. Then, put the meat on a platter and pour over the sauce. Serve.

As seen on the Food Network’s French Food at Home.

 

Danish Burgers

~ Shopping List ~

  • 2 lbs ground chicken
  • 1 tablespoon poultry seasoning
  • 2 finely chopped shallots
  • 2 tablespoon dijon mustard
  • 5 button mushrooms fnely chopped
  • 1/4 lb dill (or sour cream and chives) Havarti, diced
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • 1 cup sour cream
  • 3-4 tablespoons fresh dill, chopped
  • 3-4 tablespoons capers, chopped

~ What to do ~

Combine ground chicken, poultry seasoning, shallots, mustard, mushrooms, cheese, salt, pepper and drizzle with olive oil.  Mix thoroughly and divide into patties.  Cook over medium-high heat (thick burgers take around 6 minutes per side).

Sauce:  mix sour cream, dill and capers.  Spread on bun and add cooked patties