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Peppercorn Seasoning Blend




Source of Recipe


Timber Lodge Steakhouse, Inc.


List of Ingredients




* Part 1 ingredients:
* 2 parts garlic pepper
* 1 part cracked pepper blend
* 1 part steak seasoning
* Part 2 ingredients:
* 1 quart water
* 3 beef bouillon cubes or 1 Tablespoon beef base
* 1/4 pound fresh mushrooms (rinsed in cold water)
* pinch of black pepper
* pinch of granulated garlic
* 1/4 cup burgundy wine
* Part 3 ingredients:
* 1/2 pound butter
* 1/2 pound flour


Recipe



Part 1 procedure:

* Place ingredients in mixing bowl and blend well.

Part 2 procedure:

* Place water in a saucepan and bring to a simmer over medium
high heat. Add beef bouillon/base, fresh mushrooms, and granulated
garlic. Simmer for 20 minutes.
* Add burgundy wine and pepper to sauce and simmer for 10 more minutes.
* Remove from heat and strain sauce to remove mushrooms.
* Place sauce over low heat to hold at 180°F.

Part 3 procedure:

* Melt butter in a small sauté pan over low heat, when butter is
completely melted, clarify it by skimming all the whey off the top of
the melted butter with a spoon.
* Add flour to butter and whisk together making a roux
(thickening agent). Over medium heat, continue whisking butter and
flour for 5 - 10 minutes or until flour taste has been cooked out.
Set aside.
* When part 2 and part 3 procedures are complete. Whisk a small
amount of roux into sauce until roux dissolves into sauce. Add more
roux as needed. The consistency of the sauce should be clingy with a
slight sheen to the sauce. Set sauce aside over low heat until needed.


Steak preparation procedures:

* Pre-heat cast iron skillet over medium heat.
* Season steak by dredging steak through seasoning in mixing
bowl. Try not to cake the seasoning on to heavily. You will still be
able to see the steak through the seasonings when done properly.
* Place steak in cast iron skillet and prepare to desired doneness.
* When steak is done, place on plate and ladle 1 oz. of sauce
over steak and serve.