The Brazilian pepper tree, Florida nightmare or fine cuisine spice?

This tree is one of the worst pest plants in Florida. By law (Florida Department of Environmental Protection) one is not allowed to possess, collect, transport, cultivate, and import for possession, collection, transportation, cultivation, except as provided in Rule 62C-52.004, F.A.C. It has invaded 700,000 acres in Florida (2008).

“Schinus terebinthifolius” was brought to the state in the early 1800's from South America to be cultivated and sold as an ornamental plant. It is a member of the Anacardiaceae family (poison ivy, poison oak, poison sumac, and poisonwood.)

Now, the other side of the coin; “Schinus terebinthifolius” is often grown in other countries, for culinary purposes. The dried berries are commonly called Pink Peppercorns or “Poivre Rose.” The berries have a sweet peppery flavor and are often used in French cuisine. I use them crushed in a vinaigrette or crush and use as a coating for a filet mignon or pork tenderloin. I found them on Amazon.com selling for $20 to $60 an ounce, while they are so abundant and free to pick in our beautiful state. When crushed, the seed releases a sweet, volatile, pine-like aroma faintly smelling like piperine oil, the key component in true black pepper. The flavor of Pink Peppercorns is sweet, warm, fresh and camphorous with a lingering astringency but little heat. According to Floridagardener.com, bees love the plant's flowers and make honey from their nectar. Raccoons and 'possums eat the fruit of the plant and contribute to its spread by passing the seeds in their scat. Fruit-eating birds such as the migratory American Robin also adore the fruit and can seed wide areas by passing the seeds in their guano. It is reported that certain birds and other wildlife during certain times of the year adore the berries of this plant for their narcotic effects.

My recipe:  Filet au poivre rose. In a small pan, mix a handful of dried pink peppercorns,  a cup of heavy whipping cream, a teaspoon of beef base and a shot of Cognac or Brandy. Reduce until it reaches the desired thickness (about 60%), If it gets too thick just add a little cream.

Leave your filets out of the fridge for at least 4 or 5 hours before preparing them. Cook your filets in a hot pan with butter. And make certain you eat it rare!