EggDropErin Posted September 20, 2007 #1 Share Posted September 20, 2007 This is courtesy of Porthole Magazine. Enjoy! :) Holland American Line's Grilled Filet Mignon Pepper Steaks with Green Peppercorn Sauce Ingredients: 4 (6- to 8-oz) filet mignon steaks (each about an inch thick) 4 tablespoons dried green peppercorns* 2 tablespoons black peppercorns 2 tablespoons Dijon mustard 1 tablespoon unsalted butter 1 onion, finely chopped3 tablespoons cognac or brandy ½ cup beef or veal demi-glace ** ½ cup whipping cream Salt Preparation Wipe steaks with damp cloth. In mortar and pestle, coarsely crush 2 tablespoons of dried green peppercorns and all of the black peppercorns (or, place them in a cloth and crush with a rolling pin). Rub one side of each steak with mustard. Press mustard-side of steaks firmly into peppercorn mixture. Cover steaks with plastic wrap and let marinate for 30 minutes. Meanwhile, soak the remaining 2 tablespoons of green peppercorns in warm water until plump; drain and set aside. Melt butter in skillet over medium-high heat. Add onions and soaked green peppercorns and sauté for two minutes. Add cognac and cook, stirring until almost evaporated. Add demi-glace and cream and simmer until mixture thickens to sauce consistency and coats the back of a spoon (about six minutes). Season sauce with salt; reserve, and keep warm. (Sauce can be prepared one day ahead. Cover and refrigerate. Bring to a simmer before using). Prepare grill (medium-high heat) or preheat broiler. Season steaks generously with salt. Starting peppercorn-side down, grill or broil steaks to desired doneness, about three to four minutes per side for medium-rare. Transfer steaks to plates. Spoon green peppercorn around steaks. Serve with creamed spinach and potatoes gratinee, if desired. Notes *Dried green peppercorns are available at specialty food shops or from mail-order spice houses. If you cannot find them, rub steaks with crushed black peppercorns only. For the sauce, you may use canned green peppercorns packed in brine; drain before using and store any unused portion for up to a month, well-covered, in the refrigerator. **Demi-glace is a thick glaze made from reducing brown sauce with beef or veal stock and Madeira or sherry. It can take a home cook up to two days to make from scratch. Demi-glace is available from several online manufacturers, or in specialty food shops. The strength of purchased demi-glace can vary; follow manufacturer's instructions when using. Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted September 20, 2007 #2 Share Posted September 20, 2007 I don't get Porthole anymore. Thanks for the recipe. I went through our recent Maasdam menus and could only find "Black Pepper Crusted New York Sirloin Steak" - close but no cigar. Link to comment Share on other sites More sharing options...
EggDropErin Posted September 20, 2007 Author #3 Share Posted September 20, 2007 I don't get Porthole anymore. Thanks for the recipe. I went through our recent Maasdam menus and could only find "Black Pepper Crusted New York Sirloin Steak" - close but no cigar. You're welcome. They seem to post a recipe every month. I post it for all of the foodies out there in CCland. :) Link to comment Share on other sites More sharing options...
CDRMark Posted September 20, 2007 #4 Share Posted September 20, 2007 The addition of the mustard and green peppercorns makes a nice variation on the standard steak au poivre recipe. Haven't had it onboard yet tho. Cheers Mark Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted September 20, 2007 #5 Share Posted September 20, 2007 If it were offered, not for Sirloin, but for the filet as OP mentioned, my DH would order it with no questions asked!! Link to comment Share on other sites More sharing options...
winemistress45 Posted September 21, 2007 #6 Share Posted September 21, 2007 Thanks for the recipe posting -- I'm a total foodie and love to cook, go to culinary classes any chance I get -- this is great. I may just try this out over the weekend -- :D Link to comment Share on other sites More sharing options...
InTheWASide Posted September 21, 2007 #7 Share Posted September 21, 2007 This particular recipe was in a previous issue of the Mariner magazine and it's also in the Taste of Excellence cookbook. There's quite a few recipes (not this one) on the HAL website as well. Link to comment Share on other sites More sharing options...
EggDropErin Posted September 21, 2007 Author #8 Share Posted September 21, 2007 You're welcome everyone. I am also a big foodie, however, not such a good cook...therefore, I'll just have to dream about this one. Unless someone wants to try out my kitchen and make it there. :D Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted September 23, 2007 #9 Share Posted September 23, 2007 I wonder which ship does serve this dish??? Link to comment Share on other sites More sharing options...
EggDropErin Posted September 24, 2007 Author #10 Share Posted September 24, 2007 I wonder which ship does serve this dish??? I don't know. The magazine unfortunately didn't specify. :rolleyes: Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted September 24, 2007 #11 Share Posted September 24, 2007 Wish cruisers from the various ships would see this thread and report in if this dish has been offered. Link to comment Share on other sites More sharing options...
CDRMark Posted September 24, 2007 #12 Share Posted September 24, 2007 Wish cruisers from the various ships would see this thread and report in if this dish has been offered. Not on Rotterdam 8/10-8/22 inst. Cheers Mark Link to comment Share on other sites More sharing options...
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