Peppercorn-crusted Seared Beef with Orange Salsa

Peppercorn-crusted Seared Beef with Orange Salsa Recipe

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Peppercorn-crusted Seared Beef with Orange Salsa recipe is a delicious and flavorful dish that combines the bold flavors of peppercorns with the bright citrusy taste of oranges. The seared beef is tender and juicy, while the orange salsa adds a refreshing and zesty touch to the dish.

History

This recipe is a modern twist on a classic steak dish, combining traditional flavors with a fresh and vibrant salsa. The combination of peppercorns and oranges creates a unique and delicious flavor profile that is sure to impress your guests.

Ingredients

2 tsp of fennel seeds
2 tsp of black peppercorns
4 large oranges
0.25 tsp of kosher salt
12 oz (340 g) of beef tenderloin, cut into 4 steaks
0.25 cup of chopped italian parsley
0.25 cup of quartered kalamata olives
2 tbsp of lemon juice
3 tbsp of olive oil
1 clove of minced garlic
0.5 tsp of paprika
4 cups of torn arugula leaves

How to prepare

Pulse the fennel seeds and peppercorns in a blender until coarsely chopped.
Grate enough orange zest to make 2 tsp.
In a bowl, mix the zest, seeds, peppercorns, and salt.
Sprinkle the mixture over both sides of each steak.
Cut the peel and white pith from the oranges.
Section the oranges into a bowl.
Stir in the onion, parsley, olives, lemon juice, 2 tbsp of olive oil, garlic, and paprika.
In a skillet, heat the remaining oil and add the meat.
Reduce the heat and cook until desired doneness.
Slice the meat across the grain into thin slices.
Add the arugula to the orange mixture and toss to combine.
Divide the arugula mixture among 4 dinner plates.
Serve with the beef and a side dish of rice.

Variations

For a spicier kick, add a pinch of red pepper flakes to the peppercorn mixture.
Substitute the beef with chicken or pork for a different flavor profile.
Add diced avocado to the orange salsa for a creamy texture.

Cooking Tips & Tricks

Make sure to pulse the fennel seeds and peppercorns in a blender until coarsely chopped to ensure even distribution of flavors.

- When cooking the steaks, be sure to cook them to your desired level of doneness for the best results.

- For a more intense flavor, marinate the steaks in the peppercorn mixture for a few hours before cooking.

- Be sure to slice the meat across the grain into thin slices for a tender and juicy bite.

Serving Suggestions

This dish pairs well with a side of rice or roasted vegetables.

Cooking Techniques

Searing the beef in a hot skillet ensures a crispy crust and juicy interior.

- Tossing the arugula with the orange salsa right before serving keeps the greens fresh and vibrant.

Ingredient Substitutions

Substitute the fennel seeds with cumin seeds for a different flavor profile.

- Use grapefruit or blood oranges instead of regular oranges for a unique twist.

Make Ahead Tips

You can prepare the orange salsa ahead of time and refrigerate it until ready to serve.

- Marinate the steaks in the peppercorn mixture overnight for a more intense flavor.

Presentation Ideas

Serve the beef slices on top of the arugula mixture for an elegant presentation. - Garnish with fresh parsley or orange slices for a pop of color.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as a Cabernet Sauvignon or Merlot.

- A side of crusty bread or garlic bread complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the beef slices in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 15 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fats per serving.

Proteins

This recipe contains approximately 30 grams of proteins per serving.

Vitamins and minerals

This recipe is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains garlic and olives, which may be allergens for some individuals.

Summary

This recipe is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

This Peppercorn-crusted Seared Beef with Orange Salsa recipe is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. The combination of peppercorns, oranges, and tender beef creates a unique and delicious flavor profile that is sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I had invited some friends over for a barbecue in our backyard. As I was preparing the menu, I stumbled upon a torn-out page from an old cookbook tucked away in a drawer. The page was yellowed and stained, but the recipe for Peppercorn-crusted Seared Beef with Orange Salsa caught my eye.

I remember feeling intrigued by the combination of flavors – the spicy kick of the peppercorns paired with the citrusy sweetness of the orange salsa. It was unlike anything I had ever tried before, and I knew I had to give it a go.

I set to work gathering all the ingredients – a beautiful piece of beef tenderloin, fresh peppercorns, ripe oranges, and a handful of other seasonings and spices. As I chopped and marinated, I couldn't help but feel a sense of excitement building within me. This was going to be something special.

When my guests arrived, the tantalizing aroma of the searing beef filled the air, drawing them to the backyard where I was hard at work at the grill. I could see their mouths watering as they caught sight of the sizzling meat, crusted with a layer of cracked peppercorns.

I plated the beef, sliced it thinly, and topped it with a generous spoonful of the vibrant orange salsa. The first bite was met with a chorus of delighted murmurs and exclamations. The flavors melded together perfectly – the juicy, tender beef contrasted with the zesty, tangy salsa. It was a hit.

From that moment on, Peppercorn-crusted Seared Beef with Orange Salsa became a staple in my cooking repertoire. I would make it for special occasions, family gatherings, and impromptu dinner parties. Each time, it was met with the same enthusiastic response – people couldn't get enough of it.

Over the years, I've tweaked the recipe here and there, adding my own personal touch to it. I've experimented with different cuts of beef, varying the levels of spiciness in the peppercorn crust, and even substituting other citrus fruits for the orange in the salsa. But no matter how I've changed it, the essence of the dish remains the same – a harmonious blend of flavors that never fails to impress.

I often think back to that sunny summer day when I first discovered the recipe. It's funny how something as simple as a torn-out page from an old cookbook can lead to such culinary delights. But that's the beauty of cooking – it's a journey of discovery, a creative outlet where you can let your imagination run wild.

And so, as I sit here now, penning this story for my beloved grandchild, I can't help but feel a sense of gratitude for all the recipes I've collected over the years. Each one tells a story, a memory of a time and a place where I learned something new and exciting. And Peppercorn-crusted Seared Beef with Orange Salsa will always hold a special place in my heart – a reminder of that fateful day when I stumbled upon a culinary gem that has brought joy to so many.