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Credit: Jacques Wilson, CEC, AAC, CDM, Executive Chef, El Camino Hospital, Mountain View, Calif.
Sizzle, Fall 2011
¼ t. salt
2 T. black peppercorns
1 t. fennel seeds
2 T. green peppercorns in brine, drained
24 oz. beef shoulder petite tender, trimmed
1 T. unsalted butter
1 T. olive oil
2 T. diced shallots
3 oz. Marsala
½ cup heavy cream
1 T. basil mustard
1. Place salt, black peppercorns and fennel seeds in heavyduty sealable plastic bag. With bottom of heavy skillet or using spice grinder, crush ingredients until coarse. Chop green peppercorns; add to mixture.
2. Pat petite tender dry; coat both sides with peppercorn mixture. In 10-inch heavy skillet, heat butter and oil over moderate heat until hot but not smoking. Cook for 3-4 minutes on all sides for medium-rare. Transfer to plate; hold for service.
3. Pour off excess fat from skillet; saute shallots for 2 minutes. Deglaze with Marsala; add cream. Bring to a boil, stirring pan with wooden spoon to scrape up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Whisk in mustard.
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