Aside from an apple a day or a glass of red wine with dinner, a few dashes of freshly ground black pepper may be one of the easiest, most economical tips to keep the doctor away! Better yet, the New York Times suggests cooking with red wine still retains all the anti-inflammatory properties that make it a heart-healthy addition to the diet. (In moderation, of course.) Speaking of moderation, here’s what to do if you have any trouble with temperance and diets in general!
And so we present this delicious “prescription” for health and happiness on a plate!
Whether you like your wine by the glass or in a delicious reduction, make it red tonight. Red wine pairs best with this dish due to a naturally high tannin content. Tannins are the bitter molecules in wine that just so happen to tenderize fat and release its flavor. This fat then mellows the astringency of those same molecules, releasing more of the wine’s fruit-forward flavors. It’s win-win, yum-yum.
Now let’s talk about pepper.
Pepper is the second most common spice in America’s kitchens. Alongside nutrient-laden Himalayan Pink salt, you may have noticed pepper has been experiencing a popularity resurgence in the form of snack foods like salt and pepper potato chips, nuts like peppered cashews and pistachios alongside the more common peppered bacon and jerky of all kinds, and of course delicious main-course pairings with pork, seafood, chicken and steak.
What you may not know about this under-appreciated seasoning is that pepper can also be used as a natural preservative, a digestive stimulant and a powerful aid to maximizing nutrient absorption. Best of all, it acts as an anti-depressant, boosting beta-endorphins and serotonin production. So grab your grinder and get happy!
This recipe is excellent paired with Salt & Pepper Parsley Potatoes.
- 2-4 tenderloin steaks
- Sea salt
- 2 tablespoons whole peppercorns
- 1 tablespoon butter
- 1 teaspoon olive oil
- ⅓ cup dry red wine
- 1 cup heavy cream
- salt & pepper to taste
- Salt the steaks on both sides.
- Coarsely crush the peppercorns and spread half of them out on a plate.
- Press the steaks onto the peppercorns on both sides to coat. Set aside.
- Heat a skillet over medium heat and melt the butter and olive oil.
- Place the steaks into the skillet and cook to your desired doneness.
- Remove steaks from skillet and tent with foil. Set aside to rest while preparing sauce.
- Turn heat on skillet to medium-low and add red wine to deglaze the pan, scraping up all the browned bits.
- Add cream and the remaining ½ of the peppercorns into the sauce.
- Whisk until sauce thickens enough to coat the back of a spoon, 5-6 minutes.
- Spoon sauce over steak and serve.