© 2018 by MANGO MENUS

 

 

  • Twitter App Icon
  • Pinterest App Icon
  • Wix Facebook page
  • Instagram App Icon
  • HOME

  • RECIPES

  • KIDS

  • MENUS

  • HK RESTAURANTS

  • MY HEALTH

  • CONTACT US

  • BLOG

  • Blog

  • ABOUT

    • Wix Facebook page
    • Twitter App Icon
    • Pinterest App Icon
    • Instagram App Icon
    • Facebook Basic Square
    • Twitter Basic Square
    • Google+ Basic Square
    Follow Us

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    Teas to fight cancer

    May 22, 2018

    Raw Vegan Birthday Lunch with Private Chef Tina Barrat

    February 1, 2018

    Easy Music Cake

    January 30, 2018

    Far Infra Red Sauna

    January 27, 2018

    Curried Tigernuts

    January 5, 2018

    Float On

    November 30, 2017

    Shakshuka

    November 4, 2017

    Keto Stuffing

    September 10, 2017

    Easy Kit Kat Treasure Chest

    September 5, 2017

    Please reload

    Recent Posts

    Gravadlax

    December 16, 2015

    BOOZY BARBIE - cheapest fillet of beef in HK

    June 7, 2014

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    1/10
    Please reload

    Featured Posts

    Green Peppercorn and Porcini Sauce

    February 24, 2015

    I had once, in HK, the privilege of a private dinner cooked in my neighbour's flat by Francois Latapie, Director of Operations for NYC's Bistro Bagatelle. He prepared a simple yet flawless and unforgettable dinner including steak au poivre. The next day most of those present rushed out to hunt down the elusive green peppercorn, the key ingredient in any self-respecting pepper sauce. While I can't claim to have matched his finesse, I have had about 7 stabs at it since then and frankly this was the only one worth writing about!  

     

    It's relatively simple to make and can be prepared ahead of time & reheated so you don't have to worry about buggering up your steak cooking times, and it is gluten-free. We poured it over grass-fed ribeye steaks and sauteed potatoes...

     

    What you need:

     

    1 tablespoon unsalted butter

    1 tablespoons green peppercorns (sold at Great Food Hall)

    1 teaspoons cracked black pepper

    1/2 cup beef stock

    1/8 cup dried porcini mushrooms

    1/2 cup cream

    1/2 cup white wine

    4 tablespoons Brandy/Cognac/Mushroom

    1 teaspoon onion salt

    3 teaspoons corn starch

     

    Serve with steak, sauteed potatoes and French beans.

     

    Method:

     

    Place your porcini mushrooms in a bowl and cover them with 1/2 cup boiling water. Allow them soften to while you prepare the rest.

     

    Put your green peppercorns on a chopping board, and using the back of your spoon, smash them. It's quite a satisfying activity, a bit like popping bubblewrap!

     

    Melt your butter in a pan, then add the green peppercorns and cracked black pepper, stirring for around 30 seconds.

     

    Add the wine, Brandy and beef stock and allow to simmer for 5 minutes. 

     

    Remove your porcini mushroom from the water they are in, and pour that water into the pan too. Chop your porcini finely then add them. 

     

    Add your cream and allow the sauce to simmer gently for another 5 minutes. 

     

    Place your onion salt with the corn starch into a bowl and add 3-4 teaspoons of water until the corn starch is mixed through properly. Then whisk it into the pan.

     

    Salt to taste. Pour immediately over steak or let it sit until you need it. Or wait until it cool and refrigerate for a couple of days.

     

    Serves 2-3 adults

     

    Tags:

    steak au poivre

    green peppercorn sauce

    Great Food Hall

    gluten-free

    gf

    Bistro Bagatelle

    Francois Latapie

    Please reload