1 box of Boursin Black Pepper Cheese, crumbled. 250g button mushrooms, wiped clean, trimmed & sliced. 500g beef tenderloin, cut into thin, bite-sized slices. 4 shallots, finely sliced. 60ml white wine. 1 white onion, sliced. 1 tablespoon butter. Sea salt. Black pepper. 60ml cognac. 1 tablespoon lemon juice. 4 sprigs flat leaf parsley, stems and
Whisk to mix and set aside. Place a wok on stove, add oil and bring to medium heat. When oil is heated, add in the marinated beef slices. Sear and brown both sides for few minutes. Add in the bell peppers, onion, ginger and garlic. Stir fry for 2 minutes before adding the soy sauce mixture.

Instructions. Add butter, and melt over MED heat. Once melted, add flour, salt, pepper, thyme, and cayenne and whisk to combine. Cook flour/butter mixture for 1-2 minutes. Slowly pour in milk, about 1/2 cup at a time, whisking after each addition, until all milk has been added and no lumps remain.

Ingredients Beef - We used a scotch fillet but you could also use a flank steak, rump steak or flat iron cut. You could also use a beef fillet, just be sure to seal it really quickly so the meat stays medium rare when the dish is finished. Bicarbonate of soda (or baking soda). Sparkling water Marinade:

2 tablespoon soy sauce. 1 teaspoon toasted sesame oil. ¼ teaspoon cracked black pepper. 1 tablespoon cooking oil or peanut oil. 3 cloves garlic, minced. 2 cup red, yellow, and/or green sweet peppers, cut into bite-size strips; carrot slices; and/or fresh pea pods (stems and ends removed)
Set aside. Heat oil in wok over high heat. Add garlic and cook for 15 seconds. Add onion and cook for 1 minute. Add the beef and cook until it changes colour from red to light brown but not cooked through. Add bell pepper and carrots and stir fry for 30 seconds. Add Sauce and cook for 30 seconds. Steak au Poivre is classic French recipe that creates a fantastic pan sauce in typical French style. Fresh ground black pepper, cream and beef tenderloin come together and cooked to perfection. Learn how make a pan sauce for chicken, shrimp, scallops and fish with a tutorial on this sauce technique. Delicious! Jump to: Now for grinding pepper! oQJ4.
  • 6xuysodx5m.pages.dev/125
  • 6xuysodx5m.pages.dev/119
  • 6xuysodx5m.pages.dev/81
  • 6xuysodx5m.pages.dev/30
  • 6xuysodx5m.pages.dev/152
  • 6xuysodx5m.pages.dev/255
  • 6xuysodx5m.pages.dev/314
  • 6xuysodx5m.pages.dev/39
  • 6xuysodx5m.pages.dev/230

    • beef in black pepper sauce recipe