STEAK AU POIVRE
Steps:
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
STEAK AU POIVRE
While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!
Provided by vaaccess
Categories Meat and Poultry Recipes Beef Steaks
Time 29m
Yield 2
Number Of Ingredients 8
Steps:
- Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
- Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
- Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
- Pour cream sauce over steaks.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 3.3 g, Cholesterol 185.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 49.6 g, SaturatedFat 15.9 g, Sodium 288.8 mg, Sugar 0.3 g
BISON STEAK AU POIVRE WITH RED WINE SHALLOT MARMALADE
Steps:
- Combine the ground peppercorns and salt and liberally coat the bison steaks. In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season. On a hot grill, cook the steaks to the desired doneness. To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature
FILET MIGNON AU BORDELAISE - STEAK IN RED WINE WITH SHALLOTS
I like to serve this tender and delicious pan-seared steak for Valentine's Day or romantic occasions such as anniversaries and birthdays! Takes only 20 minutes, start to finish. Wonderful paired with my Alsatian Baked Potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and a simple dessert of fresh ripe berries & chantilly cream.
Provided by BecR2400
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
- Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
- Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
- Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
- Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
- Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.
STEAK AU POIVRE WITH RED WINE SAUCE
Make and share this Steak Au Poivre With Red Wine Sauce recipe from Food.com.
Provided by Chef TanyaW
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat skillet over high heat.
- Season steaks w salt and press 1 T peppercorns on each steak.
- Place steaks unpeppered side down in skillet.
- Turn heat to medium-high.
- Sear for 6 minutes, then turn and cook 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium.
- Remove steaks, cover and allow to rest.
- Use same pan to make sauce. Turn heat to medium. Add shallots and garlic and cook until soft.
- Add wine and broth, simmer until reduced by half.
- Stir in butter and thyme, until thickened.
- Salt and pepper to taste. Spoon over sliced steaks.
- Serve with french fries!
Nutrition Facts : Calories 486.2, Fat 21.9, SaturatedFat 11.3, Cholesterol 165.2, Sodium 433.4, Carbohydrate 8.3, Fiber 2.3, Sugar 0.4, Protein 52.1
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