Sirloin Steak aux Trois Poivres

Dave DeWitt Leave a Comment

This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we’ll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.

Ingredients

  • 2 tablespoons black peppercorns, crushed

  • 1 tablespoon white pepper powder

  • 1 tablespoon green peppercorns, crushed in a bowl with a spoon

  • 1 teaspoon hot pepper sauce

  • 1 teaspoon salt

  • 4 aged and marbled sirloin steaks, at least 1 inch thick

  • 4 tablespoons butter

  • 1/4 cup Worcestershire sauce

  • 1/4 cup brandy

Instructions

Coat both sides of the steaks with the crushed peppercorns and the white pepper. Press the pepper into the steak with a blunt instrument and leave the steaks out, uncovered, at room temperature, for at least one hour.

Sprinkle the salt in a large skillet and heat until the salt begins to turn brown. Sear the steaks on each side quickly. Add the butter and cook the steaks for one minute on each side. Add the Worcestershire sauce and the hot sauce and cook another 1 to 3 minutes per side, depending on the thickness of the steaks and the doneness desired. Pour the brandy over the steaks, wait 10 seconds, and then set aflame. When the flame goes out, remove the steaks to a serving platter. Reduce the remaining liquid in the skillet and serve it over the steaks. Ideally, the steaks should be served medium rare.

Variation: For a heavier sauce, add 1/4 cup cream after removing the steaks.

Stuffed Rocoto Chiles

Dave DeWitt Recipes Leave a Comment

‘The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes. ‘

Ingredients

Red Rocoto, Pork, onions,eggs,garlic

Instructions

Stuffed Rocoto Chiles

Dave DeWitt Recipes Leave a Comment

‘The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes. ‘

Ingredients

Pork, garlic, peanuts, peas, Jalepenos

Instructions

Cranberry-Habanero Glazed Pork Tenderloin

Dave DeWitt Recipes Leave a Comment

Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.

Ingredients

For the Pork:

•    1 whole pork tenderloin (two pieces, about 1 1/4-pound)
•    3/4 cup Cranberry-Habanero Jelly, melted

For the Marinade:

•    3 cloves garlic, minced
•    1/2 cup chopped green onion
•    1 (12-ounce) bottle Woodchuck Amber hard cider
•    2 tablespoons Dijon mustard
•    1/2 teaspoon coarse kosher salt
•    1 teaspoon freshly ground black pepper

For the Stuffing:

•    2 tablespoons olive oil
•    1 medium red onion, finely diced
•    1 rib celery, finely diced
•    2 Cortland or Macintosh apples, seeded and diced
•    2 cloves garlic, minced
•    2 cups day-old bread, cubed
•    3/4 cup Woodchuck Amber hard cider
•    1 tablespoon chopped fresh parsley
•    1 teaspoon chopped fresh thyme
•    2 teaspoon chopped fresh sage
•    Kosher salt and freshly ground black pepper
 

Instructions

Remove any silverskin and extraneous fat from the tenderloins.

Prepare the marinade by combining all the ingredients in a medium mixing bowl. Place the tenderloins in a resealable food-grade bag, add the marinade and marinate the tenderloins, refrigerated, at least 4 hours or up to overnight.

Meanwhile, prepare the stuffing:

In a large skillet, heat the olive oil. Saute the onion and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add the hard cider and bread cubes and cook until moisture evaporates. Stir in herbs, salt and pepper. Adjust seasoning to taste. Cool completely. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)

Remove the tenderloins from the marinade; discard marinade. Using paper towels, pat the tenderloins dry.

Brush the inside surface of the tenderloins with the cranberry-habanero jelly. Put a layer of stuffing atop one of the tenderloins. Place the second tenderloin, jelly side down, on top of the stuffing and tie the tenderloins together with butcher’s twine. Spoon any remaining stuffing in a buttered casserole dish and reserve. (If desired, the remaining stuffing could be cooked in a buttered casserole dish, covered, in a 350 degrees F. oven for 30 to 40 minutes.)

Preheat the oven to 425 degrees F.

Roast the stuffed tenderloins for 30 minutes. Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias-slice into 1/2-inch slices.

Steak aux Trois Poivres

Dave DeWitt Leave a Comment

This intriguing dish violates at least two laws Americans have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we’ll forget the rules.

Ingredients

Sirloin, black peppercorns, white pepper powder, salt, Worcesteshire sauce, brandy

Instructions