Seitan with Marsala Peppercorn Cream

Seitan with Marsala Peppercorn Cream

It’s not very often that I let Jim have input on what we’re having for dinner. He would just tell me to make what I feel like making anyway (or so I’ve convinced myself), so I don’t usually go through the motions. But yesterday was different. I pulled out a copy of my American Test Kitchens magazine and gave him 4 options. Three of them were with chicken and one was with filet mignon. I didn’t offer up the Asian chicken recipe because I’m making that next week regardless of his opinion. He chose the beef. I went with cashew milk for the heavy cream and Marsala for the white wine, then added a few other elements to offset that sweetness.

Seitan with Marsala Peppercorn Cream

1/2 cup cashews
1/2 cup broth + 2 Tbsp if needed to thin at the end
1/2 shallot sliced (about 1/4 cup)
2 cloves garlic, sliced
1 Tbsp olive oil
1/2 tsp tarragon (fresh would be better at the end, if you have it)
1/2 tsp thyme (same as the tarragon….)
1 tsp cracked black pepper
1/2 cup marsala (or other white wine, but this one is distinctive)
2 Tbsp apple cider vinegar
3-5 drops hot sauce (it just gives a little dimension)
salt to taste

4 seitan cutlets
1 tsp cracked black pepper
1/4 tsp salt
1 Tbsp canola or high heat olive oil

Blend the cashews and broth until smooth. Heat the oil in a small sauce pan and saute the shallots and garlic until fragrant. Add the tarragon/thyme (if using dry, otherwise stir in the fresh at the end) and cook for a couple more minutes. Add the wine and reduce until you have about 1/2 the liquid. Add the rest of the ingredients and heat. Adjust the seasonings and set aside. If it gets too thick when you’re ready to serve it, add a little more broth.

Combine the salt and pepper and rub into the cutlets. Heat the oil on high, then sear the cutlets on both sides. Top with sauce.

For the seitan, I used one of those little seitan roasts from yesterday, cut in 1/4’s. They’re a little thicker than a cutlet but not a full inch.

His statement on it was “cheffy… I’d flip if I got this in a restaurant.” The funny part? This meal is unbelievably easy. Serve roasted vegetables on the side and all you’re doing is saucing and searing.

I just have to plug this pepper from Penzey’s, the world’s best spice store, making this the world’s best pepper from the world’s best spice store. Oddly, with it being in bigger pieces, you don’t get quite as much overkill from it as you do from straight ground. It’s a little more finessey and flavorful.

This makes VeganMoFo #20 for me, woohooo!

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  1. Posted October 25, 2008 at 7:07 pm | Permalink

    Woah. That sounds so freakin good!

  2. Posted October 25, 2008 at 7:19 pm | Permalink

    I’m LOVIN’ that Peppercorn Cream! This sounds and looks blinking marvelous!!

  3. Posted October 27, 2008 at 1:50 am | Permalink

    That peppercorn cream sounds incredible! Love to hear it is easy!

  4. Posted October 30, 2008 at 7:57 pm | Permalink

    I don’t see Marsala in the ingredient list. How much did you use? It sounds delicious =d

  5. Posted October 30, 2008 at 9:31 pm | Permalink

    Yikes, Matt! I can’t believe I left out the most important ingredient. Thank you for catching it!

    I used 1/2 cup and I’ll fix the recipe.

  6. Posted November 3, 2008 at 10:45 pm | Permalink

    Ooh, fancy! Anything with cracked black pepper is good by me!

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