Venison Backstrap with green peppercorn sauce by Home Chef Mark
Mark prepares Venison Backstrap with Green Peppercorn sauce.
Recipe of the Week Venison Steaks in a Whiskey Peppercorn Sauce
Here is your Recipe of the Week, from last nights show. The ingredients are listed here. Watch as Chef O'Neill and Sheri take you step by step through the process.
Whiskey peppercorn sauce-
1 shallot minced
2 cloves garlic minced
3 Tbsp whiskey
2 tsp course black pepper
1 tsp green peppercorns lightly crushed
2 Tbsp cream
3-4 Tbsp beef stock
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Venison Green Peppercorns - Kitchen Cat
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★ Kitchen Cat ★ Venison Green Peppercorns Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
4 : Venison Fillets (6 oz Ea)
2 tb : Butter
3 oz : Bourbon Whiskey
1/4 c : Heavy Cream
1/4 c : Red Wine
1 : Chopped Shallot
Black Pepper; Freshly Ground
1 tb : Chopped Fresh Chives, Thyme
1 tb : Green Peppercorns
Steak with Green Peppercorn Sauce - Annabel Langbein, Fresh Everyday
In the first of a new series of Annabel Langbein Fresh Everyday videos demonstrating quick, delicious meals, Annabel demonstrates how to make Steak with Green Peppercorn Sauce. With thanks to Essential Cuisine.
View recipe at
Steak with Pink Peppercorn Sauce | Waitrose
Rich Harris shows you how to make an amazing peppercorn sauce to serve with steak - the perfect Valentine's dinner. See the recipe here:
Hot Stove Episode 4 - Filet Mignon with red wine chocolate sauce
This is a very sweet episode of Hot Stove. Executive Chef Josh Farmer has the perfect Valentine's Day meal for you and your significant other. Or enjoy this meal with a friend. It's too good to pass up!
30min recipe: Venison steak with berry & pink peppercorn sauce
220 contributor Kate Percy introduces her latest recipe, a nutrition-rich winter warmer
Simple Chinese Black Pepper Beef Stir Fry Recipe | Wok Wednesdays
A Black Pepper Beef Stir Fry is a popular dish all around the world, and for good reason – it’s delicious! It’s also incredibly simple to make at home yourself. Follow Jeremy’s recipe for succulent beef steak, crunchy vegetables and smoky Chinese flavour aplenty.
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Why It’s So Hard to Find Sichuan Peppercorns in America - In Season (S1E1)
Peppercorns are the hallmark of Sichuan’s fiery hot cuisine. The spice is known for its tongue-numbing, tingly sensation, and it can be found sprinkled on tofu or boiled in hot pot.
But they’re also really difficult to find in America.
We went to Hanyuan County in Sichuan Province to find the most potent peppercorns and learned how a series of weird import regulations prevented them from reaching the States—until now.
This is the first episode of our fall series In Season, where Clarissa goes out to harvest plants and animals that are hard to find and explains why you can’t get them in the U.S.
If you liked this video, we’ve gone on more adventures in China, including:
The Gold Rush for Mushrooms
Finding the Largest Tea Tree in the World
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Host: Clarissa Wei
Videographer and Producer: Clarissa Wei and Beimeng Fu
Editor: Nicholas Ko
Animation: Ray Ngan
Mastering: Victor Peña
Special Thanks: Chengdu Food Tours, Mala Market, Fly By Jing
Music: Audio Network
#china #sichuan #peppercorns
Crocodile Steak & Pepper Cream Sauce
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Venison bone in chops! Impressive and Easy.
RECIPE: This is a great way to cook those impressive bone in Venison Backstrap Chops! Once you know how to butcher a deer at home, you need more ideas for what to do with all that venison! These are very impressive looking cuts and are as delicious as they look. The Vacuum marinator makes short work of brining them to perfection. Read all of this for links for more resources and products used in the video.
1 Qt Water
¼ Cup Kosher Salt
¼ Cup Brown Sugar
1 Tbsp Peppercorns
1 Tbsp Mustard Powder
¼ Cup Teriyaki
1 Tsp Minced Garlic
¼ Cup Cider Vinegar
1 Tsp fresh ginger
1 tsp onion powder
Equipment / Items used:
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Bonus! Scott Rea Project Butchering video! This is how you cut those impressive chops!
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Chef shares a recipe for Venison with Green Peppercorns. See the site for more fish and game recipes, click RECIPES link. Butcher charts and butchering tools. Quality German knife set reviews. USA made Chef blocks and cutting boards. Knife sharpeners and more. Click the link, visit the website today! Copyright 2016 Chef Depot inc
Which PEPPER is BEST for STEAKS? The STEAK PEPPER Experiment!
Usually we only 2 or 3 Ingredients on our steak! Salt, PEPPER and Garlic Powder. But what if we can enhance the flavor of our pepper to make it better tasting steak? Is white pepper, red pepper, green pepper any better that black pepper? That is what I am trying to find out today with this Pepper Steak Experiment.
* The PEPPERS I Used
Mix of All Peppers:
Small Pestle and Mortar:
Large Pestle and Mortar:
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HOW TO COOK PEPPER STEAKS SOUS VIDE
Large Steak I cooked it for 2:30hrs @ (135°F / 57°C)
Smaller Steak Cooked for 1:30hr @ (135°F / 57°C)
* Ribeye Steaks by Grand Western Steaks
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#Steak #Experiment #SousVide
Green Peppercorn BÉARNAISE Sauce - FAST PROFESSIONAL METHOD (restaurant recipe)
Please be sure to have ANNOTATIONS turned on in order to see the ingredients and other printed directions.be
Poached Pears with Peppercorns - Pears Poached in Wine with Black and Green Peppercorns
Luscious poached pears cooked with white wine and a combination of black and green peppercorns. A quick, simple and elegant dessert - perfect for the holidays!
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Peppercorn Steak (Steak Au Poivre)
A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!
Beef Fillet Steak with Medley Peppercorn Sauce - Norah's Cooking Diary
In this video I am going to share with you a Beef Fillet Steak with Medley Peppercorn Sauce recipe. Beef Fillet Steak also commonly known as Filet Mignon (French for “tender fillet”) is a steak cut of beef taken from the smaller end of the tenderloin. Beef tenderloin steak, known as eye fillet steak in Australasia is a premium cut of beef and this meat is generally considered to be of ‘fancy restaurant’ quality.
Now you can avoid paying the insane price tag by preparing this dish yourself in your own kitchen. This pan seared Beef Fillet Steak is velvety tender and every bite is so flavorful in that medley peppercorn cream sauce. Simply delicious! It’s a perfect dish for that special evening.
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Hello everyone. Welcome back to Norah’s Cooking Diary.
This is now the 8th recipe of Season 1 that I am sharing with you. Season 1 will feature a total of 12 Western recipes of main dishes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
Several notes here to share with you:
???? I used medley peppercorn (mixture of green, white and black peppercorns) for the sauce. You could use 1 type of peppercorn or a different mixture of peppercorns.
???? I used thick cream in the sauce recipe. You could use double cream or heavy cream, whichever is available.
???? I used olive oil in the sauce recipe, but you could use any other types of cooking oil.
???? I used a hand blender to puree the onions mixture. You can use other types of food processor that is available to you.
???? The fillet steak should only be flipped once, so you should determine the “well-doneness” of the steaks before you start cooking.
???? Cooking time may vary depending on the thickness of steak. I used eye fillet steak with +/-3.8cm in thickness and weigh 180gm each.
???? Pan seared the eye fillet steak in a hot frying pan for 3 minutes on each side for rare, 4 minutes for medium rare, 5 minutes for medium well and 6 minutes for well-done. I prefer medium rare, so that is 4 minutes for me.
???? I would highly recommend that you tie each eye fillet steak with a cooking string/twine even though it is an extra step. The outer part of the beef will usually cook faster than the middle part does. You wouldn’t want the 2-inches of the center to be the medium rare that you preferred while the rest of it is well-done. A quick tie helps you to cook the steak evenly.
???? Rest the meat between 5 to 10 minutes to allow time for the redistribution of juices within the meat.
Here is a quick rundown of the recipe:
### INGREDIENTS ###
BEEF FILLET STEAK
✅️ 2 Eye Fillet Steaks (+/-180 gram each), pat dry with paper towel
✅️ 2 Cooking Strings/Twines, 30cm long each
✅️ 10 Gm Butter, sliced and divided into 2 equal portions
✅️ 1 Tbsp Cooking oil
✅️ Lightly Season Salt (I use Himalayan Pink Salt)
✅️ Lightly Season Black Pepper Powder
MEDLEY PEPPERCORN SAUCE
✅️ 1 Tbsp Medley Peppercorn, cracked
✅️ 2 Cups Beef Stock
✅️ 1 Bulb Brown Onion, chopped coarsely
✅️ 2 Pips Garlic
✅️ 1 Bulb Shallot, quartered
✅️ 1 Tbsp Olive Oil
✅️ 100 ml Thick Cream
### STEP 1 ###
To prepare the beef pureed soup, stir fry chopped brown onion, shallot and garlic until golden and add beef stock. Simmer for 20 minutes and pureed with a hand blender.
### STEP 2 ###
To prepare each eye fillet steak, oiled and lightly season with salt and pepper on each side. Tie with a cooking string/twine and pan seared on a hot frying pan for 4 minutes on each side for medium rare. Place butter on top of each beef fillet steak and cover loosely with an aluminum foil. Let it rest for 5 to 10 minutes.
### STEP 3 ###
To prepare the medley peppercorn sauce, stir fry cracked peppercorn for 5 minutes using the same frying pan. Return beef pureed soup onto pan and bring to boil. Add cream and stir sauce until it thickens to your desired consistency.
### STEP 4 ###
Serve beef fillet steak with medley peppercorn sauce and your choice of sides.
Happy cooking ????????
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Yellow Rose of Berkeley
Veal Saltimbocca, Annabel Langbein, Fresh Everyday
A classic dish that's great for a dinner party.
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Venison Steaks with Balsamic Jus - Annabel Langbein
Annabel Langbein cooks tender venison steaks in a rich balsamic jus.
For the full free recipe see
Pistachio-crusted lamb with pears, beans, and bacon | fine dining recipe
Florian Weidlich, S.Pellegrino Young Chef: “Lamb shouldn’t be missed on Easter, which is why my dish is perfect for the holiday. With the combination of pear, beans, and bacon, I’ve created an homage to my apprenticeship in Eastern Friesland, North Germany. Plus, the sweetness of the pear brings spring fever to life on the plate.”
Pistachio-crusted lamb with pears, beans, and bacon
Ingredients for 6 servings:
600 g lamb fillet
150 g pistachios
500 g black beans (dry)
500 g slab bacon
2 bay leaves
½ tsp black peppercorns
½ tsp cloves
30 g rosemary (divided)
30 g thyme (divided)
200 g cane sugar
240 g butter (divided)
2 cloves garlic (divided)
700 ml Port wine
3 lemons (divided)
5 g agar-agar
6 slices Parma ham
300 g white bread (without crust)
120 g green beans
1 red onion
120 g flageolet beans
oil for frying
cress for garnish (i.e. shiso)
ice cubes for ice bath
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Steak with Pepper Sauce | Everyday Gourmet S9 EP07
As seen on Everyday Gourmet.
How to make Venison Summer Sausage with Garlic and Peppercorns
It's bow season again in Ohio, and the guys at KillitandGrillit.info are processing deer like crazy. This video demonstrates one way to make summer sausage with venison.
How to Cook a Beef Tenderloin - NoRecipeRequired.com
If a Filet Mignon is the king of steaks...the whole beef tenderloin is the king of roasts!
In this video I show you how to marinate and roast a whole beef tenderloin. I cook mine in the on the stovetop, then the oven, but you can easily follow these same techniques for the grill. I use thyme, rosemary and garlic to flavor the meat, without overpowering it, and high eat to get a salty flavor crust, and a medium center.
I love making a beef tenderloin like this for a special occasion, or anytime I want to impress a group! Pair it with some good cabernet, some great side dishes, and you've got a perfect meal!
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Filet Mignon steaks are cut from beef tenderloin. To get all my filet mignon recipes head over to
If you love steak, and I assume you do, check out all my steak recipes here
Green peppercorn sauce for leftover beef
You know how boring leftover beef can be? Liven it up with some sizzling sauce. I made this with green peppercorns and cream. It took less than 10 minutes.
Steak Au Poivre with Dijon Cream Sauce
1 HT Reserve Angus Flat Iron Steak
¼ cup Dijon mustard
4 teaspoons coarsely ground black peppercorns
2 tablespoons HT Traders olive oil
1/2 cup minced shallots or red onion
1 tsp Gourmet Garden Garlic
1 cup Kitchen Basics Veal Stock
1/4 cup Harris Teeter whipping cream
½ Cup Mouton Cadet Bordeaux Blanc Wine
Sprinkle steak with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in Stock, whipping cream, then Wine and remaining mustard. Boil until thickened, 2 minutes. Spoon over steaks.
Beginner's Guide To Curing Meat At Home feat. Brothers Green Eats
How To Make Charcuterie! It's easier than you think, and Mike Green from The Brothers Green Eats is today's guest to show you how to do it!
Check out his channel:
And here's the collab video I did for his channel, in which I show 4 recipes from my Avocados cookbook! Check it out:
A good beginner's meat is duck meat, which he uses here.
First, trim it. Then cover it in salt and let sit for 1 day -- that'll pull out a lot of moisture. The next day, get as much salt off of it as you can. Then spice it to your liking (see video for Mike's spice mixture) -- sprinkle the spices on the duck and cover nicely. Wrap it with a cheesecloth and tie a string around it, shaping it.
Now, weigh it. Calculate what 35% of it would be, and subtract that number from the original weight -- that's your goal weight! So you'll hang it in your fridge until it reaches that weight. Then it's ready to eat!
It's that simple! There is another method, and it's call the EQ method: after you trim the meat, weight it and calculate what 3% of it's weight would be and add that amount in salt. Vacuum seal it and put it in your refrigerator for 5-10 days.
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Produced, filmed, edited and hosted by Katie Quinn
Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)
Ribeye Steak with Jack Daniels Whiskey Peppercorn Sauce
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My sincere apologies to all the vegamatics for the ultra rare steak, but that is how I like it! To make the Jack Daniels Whiskey Peppercorn Sauce you will need:
The font from a cooked steak (cooked in butter and garlic with rosemary and thyme)
1/2 a stick of butter,
1/4 cup Jack Daniels whisky
1 finely diced shallot
a handful of black peppercorns
1/4 cup heavy whipping cream
Cook the steak and set aside to rest. In the pan add some butter, shallot, cook a bit and deglaze with 1/4 cup Jack Daniels. Add whipping cream and bring almost to a boil. Slice steak and pour it on! Eat and enjoy!
Seabass with Pepper Sauce - Gordon Ramsay
Gordon Ramsay's recipe for Seabass on The F Word. Includes how to fillet the seabass the easy way and preparing the peppers for the sauce.
How to Make the Perfect Mapo Tofu from FOOD WARS! - Countdown Mapo Curry Noodles | Shokugeki No Soma
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1 package of firm tofu
1/4 lb ground pork
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
1/2 tsp salt
1 green onion minced
2 cloves of garlic minced
2 tbsp cooking oil
1/2 cup beef broth
1 tsp corn starch
1/8 cup water
1. Place ground pork in a small bowl, add light soy sauce, dark soy sauce, cornstarch, and sesame oil, then mix all ingredients and set aside to marinate for 20 minutes.
2. Drain water from Tofu container and cut tofu into small squares and set aside.
2. Place cooking oil in a medium heated wok, add Sichuan peppercorns and fry until golden brown, then remove.
3. While the oil is hot, add marinated ground pork to the wok and stir fry until meat is well cooked.
4. Add Tofu and 1/2 cup beef broth into the ground pork mixture and mix well.
5. Combine corn starch with warm water and pour into the wok to thicken the sauce.
6. Add Sichuan peppers.
7. Let it simmer for about 5-8 min, stirring the tofu mixture in between to avoid the tofu sticking to the wok.
8. Add minced green onion and garlic to the tofu mixture and place into a plate. Serve hot with rice.
COUNTDOWN MAPO CURRY NOODLES RECIPE:
Lion’s Head Meatball
1/4 lb ground pork
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
Salt and Pepper
2 egg yolks
1 packet of gelatin
1 cup Beef broth
1. Mix your packet of gelatin with your beef broth. Cut up your curry roux into small chunks. Combine both in a pot on medium high heat and begin stirring. You can add extra flavor with ginger or cinnamon sticks. Continue stirring until fully melted and combined.
2. Remove the ginger and cinnamon, and strain the curry mixture and then use the remaining curry concoction to fill up small containers. You can also use a larger bowl, and cut it up later. Put these containers into the refrigerator overnight, or until frozen solid.
3. Begin the Lion’s Head meatball by combining your ground pork, minced garlic, light and dark soy sauce, cornstarch, sesame oil, and egg yolks in a bowl and mixing thoroughly. You can also pick it up out of the bowl and smack it down hard into the bowl, to really make sure the pork sticks to itself.
4. Remove your frozen gelatin from the packets and cut them down to size if necessary. Make a small bowl with your meat and place the gelatin inside. Fold the meatball around the gelatin, and make sure it is firmly sealed inside. Roll the meatball around in some flour to help seal the deal.
5. Bring oil in a pot to 375 degrees F and place your meatball inside, letting it cook for 30-45 seconds.
6. In a separate pot, combine 2 cups beef broth or water with 6 tbsp of dark soy sauce, sliced ginger, and green onions, and bring to a boil.
7. Remove your meatball from the oil and place inside the pot, reducing the heat to a simmer. Use the liquid to cover and coat your meatball, then place a lid on top and slow cook for 3-5 additional minutes.
8. Prepare ramen noodles by boiling them in water in another pot. Once they’re finished, drain the noodles and set aside.
9. Prepare your Mapo Tofu (recipe above).
10. Combine it all together! Place the ramen noodles at the bottom of the bowl, cover with your mapo tofu, then add the Lion’s Head meatball last. Add the liquid from the meatballs cooking to create a soup broth, and sprinkle the entire dish with lots of diced green onions to finish it off.
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