4 Peppercorn Blend High Plains Spice Company
Prep 15 min Cook 30 min Serves 2. 200g cherry tomatoes, halved 2 large red peppers, pith and seeds discarded, flesh roughly chopped 2 garlic cloves, peeled and finely grated 2 tbsp olive oil Flaky.
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Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook.
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Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. Combine cornstarch, soy sauce and water; stir into meat mixture.
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Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest.
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Remove the skillet from the heat. Carefully add 1/2 cup brandy or Cognac. Return to medium-high heat and cook until reduced by half, about 1 minute. Whisk in 1 cup beef stock, green peppercorns, and 1/4 teaspoon of the black peppercorns. Bring to a rapid simmer. Simmer until reduced by half, about 3 minutes.
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Clean jar, lid, and band and rinse well. Keep warm. Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan. Cook over medium heat until it begins to boil. Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar.
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Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns.
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How to Make Fish Cakes. Make the Roasted Red Pepper Sauce: Puree the roasted red peppers, garlic, and paprika in a mini blender. Combine with the mayo and set aside. Cook the Fish: Bake the fish 425°F in a 9-x12-inch baking dish for 10 minutes or air fry the fish at 400°F for 6 to 8 minutes until it's cooked through and easily flakes with a fork.. Transfer the fish to a large bowl, let it.
4 Mix Peppercorn
Step 1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
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Transfer the steak to a cutting board; let it rest 5 minutes. Slice the steak against the grain into 1-inch pieces. Step. 3 Heat the same skillet over medium heat; add the remaining 1 tablespoon oil. Add the peppers to skillet; cook, stirring often, until just tender, about 3 minutes. Stir in the garlic and cook 1 minute.
Mixed Peppercorns
Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper.
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Step 1. Preheat oven to 400°. Mix 4 Tbsp. unsalted butter, room temperature, 2 tsp. finely chopped parsley, ½ tsp. finely grated lemon zest, ½ tsp. freshly ground mixed pepper, and 1 garlic.
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Leave any oil/fat in the wok. Heat the wok back up over medium-high heat and add the garlic, long hot green peppers, and long hot red pepper. Stir-fry for 20 seconds and then spread the Shaoxing wine around the wok to de-glaze it. Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl.
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Slice the peppers in half from the stem end down through the base. Remove all the seeds and membranes. Place the peppers, cut side up, in a 9×13-inch baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.
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Pepper Steak Recipe Instructions: Slice the beef into 3-inch (7.5cm) strips, about ⅛" to ¼" (about 4-5mm) thick. To make slicing easier, do it when the beef is still slightly frozen and firm. Then velvet the beef: in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda.
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Instructions. Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan. Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate. Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste. Increase heat to high.