Peppercorn Steak with Herbed Blue Cheese
Introduction
A steakhouse-quality supper ready in 10 minutes!
Ingredients
3 tbsp crumbled blue cheese
1⁄4 cup chopped parsley (1⁄3 of a bunch)
2 tsp of black, red, and pink peppercorns,
cracked (see Note)
1 beef fillet (12 ounces), cut into 3-ounce
steaks
1⁄4 cup chopped parsley (1⁄3 of a bunch)
2 tsp of black, red, and pink peppercorns,
cracked (see Note)
1 beef fillet (12 ounces), cut into 3-ounce
steaks
Directions
1. Preheat the oven to 375° F. In a small bowl, combine the blue cheese and parsley and use a wooden spoon to loosely work into a paste. Cover and refrigerate.
2. Spread the cracked peppercorns onto a plate. Pat the meat dry and roll in the peppercorns to coat on all sides.
3. Place a cast-iron skillet or heavy-bottomed ovenproof sauté pan over moderately high heat. (Do not use nonstick cooking spray or any type of oil to prepare the pan.) Once hot, place steaks into the dry pan and sear the top and bottom of each steak (see Note), 1 to 2 minutes per side.
4. Place 1 tablespoon of the blue cheese mixture on top of each steak and transfer the pan to the oven. Roast 6 to 7 minutes for rare, 7 to 8 minutes for medium.
Note: To crack whole peppercorns, pour the desired amount into a sturdy plastic bag and then spread them flat on a dish towel or cutting board (to protect your counter top). Then, with the smooth side of a meat mallet, a rolling pan, or the bottom
of a heavy pan, pound the peppercorns into a very
coarse grind.
When searing a steak (or any meat), you want to achieve a nice, crispy, well-caramelized crust. To do so, don’t be tempted to pull the meat from the pan’s surface too early. The meat will release
easily once completely seared; any resistance and it’s not done yet.
2. Spread the cracked peppercorns onto a plate. Pat the meat dry and roll in the peppercorns to coat on all sides.
3. Place a cast-iron skillet or heavy-bottomed ovenproof sauté pan over moderately high heat. (Do not use nonstick cooking spray or any type of oil to prepare the pan.) Once hot, place steaks into the dry pan and sear the top and bottom of each steak (see Note), 1 to 2 minutes per side.
4. Place 1 tablespoon of the blue cheese mixture on top of each steak and transfer the pan to the oven. Roast 6 to 7 minutes for rare, 7 to 8 minutes for medium.
Note: To crack whole peppercorns, pour the desired amount into a sturdy plastic bag and then spread them flat on a dish towel or cutting board (to protect your counter top). Then, with the smooth side of a meat mallet, a rolling pan, or the bottom
of a heavy pan, pound the peppercorns into a very
coarse grind.
When searing a steak (or any meat), you want to achieve a nice, crispy, well-caramelized crust. To do so, don’t be tempted to pull the meat from the pan’s surface too early. The meat will release
easily once completely seared; any resistance and it’s not done yet.
Number of Servings: 4
