Green peppercorns are milder in flavor and bite than the more common black peppercorns.
Green peppercorns can be made into a delicious sauce for steak. Needed are peppercorns, a medium to medium large shallot, ½ stick of unsalted butter, and ¾ cups of your favorite dry red wine. Simply rehydrate 3 tablespoons of Green Peppercorns in one cup of warm, salted water for an hour. After about 45 minutes into the hour required to rehydrate the peppercorns, chop your shallot and add it with 1 tablespoon of the butter to a small saucepan over medium heat. Once the shallot is soft, but not yet browned, add wine. Crush your rehydrated peppercorns with the flat side of a knife and add to the saucepan. Once the liquid has reduced to about 1/3 of a cup, whisk in the remaining butter. Season with salt to taste, if desired, and then drizzle over your steak.
One ounce hand packed in bag.