Cook for an additional 4 -5 minutes or until they are tender. 1 large red bell pepper, 1 large green bell pepper Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has ...

If you're looking to impress with a great meal, this tomahawk steak recipe could be the key! Follow the instructions here for ...

To make the béarnaise sauce, heat the vinegar ... at room temperature. Serve the steak with the béarnaise and a side of butterhead lettuce salad or green beans. The smoky peppermix can be ...

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. Crumble in the beef bouillon ...

It's also always easy to forget that there are different types of peppercorns, including white, green, and pink ... dishes ...

Use them combined with white, black or green peppercorns as a seasoning for steak or fish, mixed into a salad dressing or even added to minced meat as a filling for burgers.

It is always great to have a rub on hand to add to a piece of steak or leg of lamb for that extra punch of flavour. Green peppercorns have a unique flavour, much more subtle than black.

Combine all the ingredients in a blender with 2 tablespoons of water. Blend until smooth, adding more water a tablespoon at a time if too thick. Transfer to a sealed container and set aside.