Marinades, Sauces, Rubs & Salsas
Fennel Mustard Peppercorn Rub
Spicy, sweet, and intensely aromatic, this rub was inspired by Florida Keys chef and caterer Mike Ledwith. Toasting the spices in a dry skillet gives them a smoky flavor. This makes a little more rub than you need for the Filets Mignons with Peppercorn Cream, but it’s easier to roast and grind the spices in larger batches. Any excess makes a killer seasoning for all sorts of meats. Note:
You’ll also need a spice grinder or clean coffee grinder or mortar and pestle for grinding the spices.
Makes about 2/3 cup
Fennel Mustard Peppercorn Rub Recipe
Fennel Mustard Peppercorn Rub
Ingredients
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons fennel seeds
- 2 whole allspice berries, or 1/4 teaspoon ground allspice (see Note)
- 3 tablespoons coarse salt (kosher or sea)
- 1 teaspoon hot red pepper flakes
Recipe Steps
1: Heat a dry cast-iron skillet over medium heat until hot. Add the peppercorns, mustard seeds, fennel seeds, and whole allspice berries, if using. Cook the spices until they are fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon. Add the ground allspice in the last 10 seconds of roasting. Do not let the spices burn. Transfer the spices to a heatproof bowl to cool.
2: Place the toasted spices in a spice grinder and coarsely grind them, running the machine in short bursts. Add the salt and hot pepper flakes.
NOTE: If you can find it, use grains of paradise (Aframomum melegueta) in place of the allspice. This is a West African spice in the ginger family that looks and tastes like miniature black peppercorns but has a pungent sweet aftertaste reminiscent of allspice. Look for it online at thespicehouse.com or at specialty spice shops. You’ll need 1 tablespoon here.
