I recently order some Herbs and Spices from
I always have trouble finding dried green peppercorns
so I decided to look for a place in Canada to
The Silk Road is in Calagry, just one Province over
and besides the fact that they carried
Green Peppercorns, I liked that their shipping costs were
flat rates and they don’t make money on shipping.
I really dislike dealing with companies that
make a profit on shipping charges.
When I ship one of our boards, I try and
come as close as possible to the actually shipping cost
at the expense of actually under estimating sometimes.
I had planned to grill a couple of
dry aged for 58 days. Sterling Silver New York Strips
but changed my mind when Moe found my order
from The Silk Road had arrived this morning.
Decided to make Green Peppercorn Steaks
and instead of having them for dinner
we had them for a late lunch.
Served with Frites,
spinach and mushrooms.
No real recipe – just salt the steaks, ( use either beef tenderloin or New York Strip steaks) and rub with fresh garlic, and, coat with lots of coarse black pepper.
Soak a tablespoon or two of green peppercorns in hot chicken or beef broth (1/8 cup)
NOTE: Soak peppercorns in wine or brandy instead of broth. Sometimes I use Armagnac.
Heat a cast iron pan, until HOT, add a little olive oil and butter, and brown steaks on both sides. (We like our beef on the rare side so this doesn’t take long).
Remove steaks, set aside, loosely tented with foil, and make the sauce.
Saute finely chopped shallots and minced garlic until softened (about one minute) add the green peppercorns and broth. Simmer until almost evaporated and add a cup of heavy cream. Adjust seasoning, and simmer until sauce thickens.
Place the steaks back in the pan just long enough to warm up.
Don’t over cook.