101 poivre sce Recipes

filet mignon, 2-inch thick (or tournedos), peppercorn, butter (approximate), cognac, salt, butter, whipping cream, mushroom, sliced thinly, parsley, fresh, chopped

garlic, crushed, crushed black peppercorns, beef tenderloin steaks, trimmed, olive oil cooking spray, green bell pepper strips, red bell pepper strips, yellow bell pepper strips, onion, chopped, garlic, minced, beef bouillon granules, red curry powder, crushed black peppercorns, fat-free evaporated milk, water

pork chops, flour, olive oil, green onion, chopped, shots brandy, reduced fat sour cream

soy sauce, water, fresh lime juice, grated peeled ginger, sugar, scallion green, thinly sliced, black peppercorns, white peppercorns, coriander seeds, tuna steaks (1 inch thick ), vegetable oil

steaks , 1/2 lb (220 g.) each, from the fillet, rump,or sirloin, and without any kind of fatty wrapping, crushed pepper-black, gray, or green, salt, neutral oil, cold butter, cl.) dry white wine, cl.) brown veal stock (or from a bouillon cube), creme fraiche (optional), mustard (optional)

thick) boneless beef top-loin (strip) steaks (8 to 10 oz each), kosher salt, whole black peppercorns, vegetable oil, chopped shallots, unsalted butter, cut into 4 pieces, cognac or other brandy, heavy cream

whole black peppercorns, thick) boneless rib-eye steaks (3/4 lb each), vegetable oil, unsalted butter, balsamic vinegar

a 4 1/2- to 5-lb duck, qu rtered, fatback, cut into 1-inch cubes, dry white wine, grated peeled fresh gingerroot, coarse salt, minced garlic, a 1 3/4-oz can green peppercorns packed in water , drainedand crushed, toast points as an accompaniment if desired

black peppercorns, thick) rib pork chops (bone in ), salt, vegetable oil, dry or cream sherry, heavy cream

cube steaks, butter, fresh coarse ground black pepper, lemon juice, salt, water, worcestershire sauce

new york strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry, salt, coarsely ground black peppercorns or 1 mixture of various peppercorn, olive oil, for the pan, red wine (cabernet sauvignon or pinot noir), butter, sliced

steaks, 1-inch thick, kosher salt , to taste, black pepper , to taste, light olive oil, shallot, chopped, butter, cut into 2 pieces, cognac, heavy cream

ground chuck, peppercorns, crushed, butter, shallot, finely chopped, red wine, cognac, beef broth, parsley, finely chopped

pork tenderloin, butter, vegetable oil, fresh coarse ground black pepper (or more !!), cognac or 2 tbsp brandy or 2 tbsp whiskey

thick sirloin steaks, dijon mustard, coarsely ground black peppercorns, olive oil, minced shallots, garlic clove, minced, canned beef broth, whipping cream, brandy

prime rib beef roast (about 4 ribs), excess fat trimmed, dijon mustard, minced garlic, mixed whole peppercorns, coarsely crushed, minced shallots, canned beef broth, cognac or brandy

szechuan peppercorns, drained green peppercorns in brine, beef tenderloin steaks, vegetable oil, ruby port, minced shallots, chopped fresh ginger, butter

heavy cream, beef bouillon, lemon juice, marsala wine or 1 tbsp madeira wine, salt (or to taste), cognac, olive oil, butter, sirloin steaks, each 1-inch thick (room temperature ), peppercorns, crushed (to crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet), garlic salt , to taste, french bread, cut into 1-inch thick rounds & toasted on both sides