White Peppercorns Whole 50g
Information
Recipe for White Peppercorns
🥩 Steak au Poivre Blanc (White Pepper Cream Sauce) 🍷
📝 Ingredients (Serves 2)
For the Steak
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2 filet mignons or ribeyes (1.5" thick)
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1 tbsp whole white peppercorns (coarsely crushed)
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2 tbsp butter
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1 tbsp neutral oil
Signature Sauce
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1 shallot, minced
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¼ cup brandy or cognac
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½ cup heavy cream
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1 tsp ground white pepper (for extra depth)
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½ cup beef stock
Finishing Touch
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1 tsp green peppercorns (optional, for visual contrast)
👨🍳 Pro Technique (Classic French Method)
1️⃣ Crust the Steak:
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Press crushed white peppercorns into both sides of dry-aged steak
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Sear in oil/butter mix (2 mins per side for medium-rare), then rest
2️⃣ Build the Sauce:
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In same pan, sauté shallots until translucent
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Deglaze with brandy (flambé optional)
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Add stock, reduce by half
3️⃣ Creamy Finish:
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Stir in cream + ground white pepper
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Simmer until nappé consistency (coats spoon)
4️⃣ Plate:
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Slice steak, nap with sauce, garnish with green peppercorns
🍽️ Serving Ritual
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With: Pommes purée & haricots verts
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Wine Pairing: Bordeaux or Pinot Noir
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Garnish: Chopped chives
💡 White Peppercorn Hacks
✔ 1 tbsp white peppercorns = 1.5 tbsp black peppercorns (more concentrated)
✔ For extra aroma: Toast whole peppercorns 30 sec before crushing
✔ Best substitutes:
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½ black pepper + ½ ginger powder (emergency swap)
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Szechuan peppercorns (different but interesting)
🌍 Global White Peppercorn Stars
| Cuisine | Signature Dish | Why White? |
|---|---|---|
| Thai | Tom Kha Gai | Clear broth aesthetics |
| Swedish | Creamy Meatball Sauce | No dark flecks |
| Chinese | White Cut Chicken | Pure presentation |
| Modern | Beurre Blanc Sauce | Silky appearance |
📊 White vs Black Peppercorns
| Factor | White | Black |
|---|---|---|
| Heat Profile | Floral, quick | Earthy, slow |
| Visual Impact | Discreet | Bold specks |
| Best For | Cream sauces, light dishes | Grilled meats, salads |
| Digestion | Gentler | More pungent |
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