Cook until bell pepper is crisp-tender, about 5 minutes. Add 3 tablespoons red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute.

Sink your teeth into tender, pepper-crusted steak seared to perfection and served with crispy, golden roasted potatoes. It’s ...

Sear steak on both sides and cook to desired degree of doneness about 3-4 minutes each side for medium rare. For the sauce combine the three mustards, horseradish and mayonnaise and mix well.

Leave in the pan long enough for the steak to take on a dark color and thick crust, add 3 ounces of butter and cook to the desired temperature. Remove and allow to rest for 5 minutes.

Drummond says this is the recipe to make when you have your favorite person over for dinner, your boss, or someone you want to impress. She starts by adding peppercorn and sugar to a plastic ...

Keep the broth aside; you will use it in making the peppercorn sauce. In a non-stick pan over medium heat, put in the crushed peppercorns and roast for one minute. Now add the cooking cream and stir.