Best 4 Cracked Black Pepper Crusted Beef Medallions With Cremini Recipes

CRACKED BLACK PEPPER CRUSTED FILET MEDALLIONS (WITH CREMINI)

Steps:

• While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
• Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
• Cover with foil and set aside.
• Slice mushrooms and set aside.
• Heat 2 T soft butter in a large saucepan over medium high heat.
• When hot, add shallots and mushrooms and sauté for 2 minutes.
• Add the minced garlic and sauté until it becomes soft.
• Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
• Season with salt and pepper.
• Finally, add the basil and keep warm.
• Have little hope of keeping your arteries open while enjoying this awesome dish.

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

CRACKED BLACK PEPPER TWISTS

Steps:

• In a medium mixing bowl stir together flour,baking powder,pepper and salt.
• Cut in margarine or butter till mixture resembles coarse crumbs.
• Make a well in the center.
• Add broth,stir just until dough clings together.
• Turn dough onto lightly floured surface.
• Knead gently for 10-12 strokes.
• Divide dough into 8 portions,divide each portion into fourths.
• Roll each portion into a 10 inch long rope.
• Fold each rope in half,twist 2-3 times.
• Arrange twists on an ungreased baking sheet.
• Bake at 450 for 5 minutes,turn the pan and bake 5-6 more minutes or until brown.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.