Best 7 Pepper Crusted Beef With Cherry Tomatoes Recipes

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

PEPPER CRUSTED BEEF WITH CHERRY TOMATOES

Steps:

• Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
• Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
• The tomatoes:.
• While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
• Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.
• Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
• To serve:.
• Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.

WHOLE BAKED TROUT WITH CHERRY TOMATOES AND POTATOES

Steps:

• Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
• Layer the potatoes in a 9x13 pan, overlapping as necessary and top them with the tomatoes. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
• Rub fish with the remaining 1 tsp oil. Season with the remaining 1/2 tsp salt and tuck 3 slices lemon into each cavity. Move tomatoes towards the side of pan and arrange the trout on top of the potatoes.
• Roast until the fish is done, about 20 minutes. Serve immediately.

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA

Steps:

• Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
• Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
• Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

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.

SHRIMPS AND CHERRY TOMATOES EN PAPILLOTTE

Steps:

• Set the barbecue to medium-high heat. Cut 4 pieces of foil paper of 32 inch x 12 inch. Fold each piece in 2 in a way to obtain 4 rectangles of 16 inch x 12 inch. Generously, put oil on the foil or spray with Pam.
• In a large bowl, mix half oil, salt and pepper. Add cherry tomatoes and olives and stir. Distribute this mixture on the rectangles of foil paper, leaving each half of rectangle empty. In the same bowl, mix garlic, lemon zest and remaining oil, salt and pepper. Add shrimps and stir to coat well. Distributes the shrimps on the tomatoes. Fold the foil paper on the shrimps in a way to form a papillotte and seal hermeticaly.
• Put the papillottes on the grill of the barbecue and cook 12 to 15 minutes or until shrimps are pink. Slowly open the papillottes and pour in plates. Sprinkle each serving with parsley.

TENDERLOIN STEAKS WITH CHERRY SAUCE

Steps:

• Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.