193272 jacket bacon mushroom peppercorn sauce Recipes

venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes, coarsely ground black pepper, salt, vegetable or olive oil, chopped shallot, madeira wine, beef or veal demi-glace, drained green peppercorns in brine, coarsely chopped, unsalted butter, garnish: parsnip crisps

elk steaks, garlic, minced, vegetable oil, salt & pepper, butter, vegetable oil, red onion, finely diced, balsamic vinegar, red wine, beef stock, grainy mustard, green peppercorn, rinsed, salt & pepper

pork tenderloin, olive oil, thyme, hickory chips, egg yolk, lemon juice, dijon mustard, salt, extra virgin olive oil, heavy cream, green peppercorns (the soft , under ripe berry that is usually preserved in brine.)

filet mignon, butter, olive oil, brandy (optional), shallot, chopped, green peppercorns, whipping cream, dijon mustard, fresh tarragon or 1/2 tbsp dried tarragon

steaks or 4 chicken breast fillets, beef stock or 1 cup chicken stock, cream, canned green peppercorns, rinsed and drained, brandy

salt, black pepper, paprika, garlic, basil, chicken breasts, cooking oil, cooking onion, chopped, white wine, green peppercorn, chicken stock, fresh cream

unsalted butter, shallots, finely chopped, drained green peppercorns in brine, low-salt chicken broth, cognac or brandy, whipping cream, olive oil, top sirloin steak (about 1 inch thick )

butter, chopped shallots, tomato paste, canned beef broth, canned low-salt chicken broth, dried bing cherries, ruby port, brandy, chopped fresh rosemary, chopped fresh marjoram, drained green peppercorns in brine, chopped, rib racks of lamb, chopped fresh parsley, olive oil

whole boneless duck breasts with skin such as long island (also known as pekin; each about 1 1/2 lb), a 6 1/2-oz container duck -and-veal demiglace, balsamic vinegar, sugar, coarsely crushed peppercorns (preferably pink )

boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-lb ducks), firm-ripe bosc pear, apple juice, cornstarch, calvados or armagnac, green peppercorns packed in brine, drained and crushed lightly, duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried, crumbled, garnish: fresh thyme sprigs

frenched racks of lamb (each about 1 1/2 lb), shallot, drained green peppercorns in brine, unsalted butter, dry red wine

unsalted butter (1/4 stick), shallots, finely chopped, green peppercorn , in brine, drained, low sodium chicken broth, cognac or 1/2 cup brandy, whipping cream, olive oil, top sirloin steaks (about 1 inch thick )

fresh boneless fish fillets, diced into 3 cm chunks, butter, lemon rind, grated, scallops, green peppercorn, lemon juice, salt and black pepper, freshly ground

stilton cheese, softened (about 1/4 lb), unsalted butter, dry white wine, green peppercorns, canned, heavy cream, parsley, fresh minced

shallots, unsalted butter, chilled (1/2 stick), madeira wine, green peppercorns in brine, drained, coarsely chopped, racks of lamb, trimmed

salmon fillets, melted butter, heavy cream, raspberries, sugar, green peppercorn, kiwi fruits

pork tenderloin, olive oil, thyme, hickory chips, egg yolk, lemon juice, dijon mustard, salt, extra virgin olive oil, heavy cream, green peppercorns

racks of lamb , frenched, shallot, green peppercorns, drained, unsalted butter, dry red wine