Fill a large stockpot about halfway full of water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt (about 2 tablespoons). Bloom the pepper. Meanwhile, as the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat.
Black Peppercorn Marinade. This super simple black peppercorn marinade will bring all the flavor to your chicken, beef, pork and veggies. Keep it on hand all summer long. Prep Time 8 hrs 5 mins. Total Time 8 hrs 5 mins.To prepare the steak, start by seasoning it with black pepper, soy sauce, rice vinegar, and 2 teaspoons of cornstarch. Mix everything together well and set it aside. Next, it's time to make the sauce. In a separate bowl, combine soy sauce, sugar, water, and cornstarch, then whisk everything together until it's smooth and fully combined.In a separate small bowl, combine the cornstarch and its water (1 Tbsp) and mix until lump-free. Then heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat. Add half the beef to the pan and cook, untouched, until well-seared (about 1 minute). Place the shallot, 1 tablespoon of the unsalted butter, and 1/4 of the teaspoon kosher salt in a medium skillet over medium heat. Cook, stirring occasionally, until shallots have softened and are lightly browned at the edges, 2 to 3 minutes. Remove the skillet from the heat. Carefully add 1/2 cup brandy or Cognac. Slice the beef along the grain into thin slices that are about 1/2” (4 mm) thick and 2” (5 cm) long. Then further slice it into strips along the grain. Transfer to a medium-sized bowl. Add the doubanjiang, Shaoxing wine, dark soy sauce, and white pepper. Mix until all the liquid is absorbed. 1 box of Boursin Black Pepper Cheese, crumbled. 250g button mushrooms, wiped clean, trimmed & sliced. 500g beef tenderloin, cut into thin, bite-sized slices. 4 shallots, finely sliced. 60ml white wine. 1 white onion, sliced. 1 tablespoon butter. Sea salt. Black pepper. 60ml cognac. 1 tablespoon lemon juice. 4 sprigs flat leaf parsley, stems and