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
BRAISED STEAK AU POIVRE IN RED WINE
While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising - which is far easier for entertaining and tastes every bit as good. I like to serve it with some crispy-skinned, buttered jacket potatoes.
Categories One-pot recipes Casseroles and Stews Beef recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Begin by crushing the peppercorns coarsely with a pestle and mortar, then mix them together with the flour on a plate. Now dip the pieces of meat into this mixture, pressing it well in on all sides. Next, heat 2 tablespoons of the dripping or oil in the casserole, and when it is really hot and beginning to shimmer, quickly brown the pieces of meat, about 4 at a time, on both sides, then transfer them to a plate. After that, add the remaining dripping or oil to the pan and brown the onions for 3-4 minutes, still keeping the heat high. Then add the crushed garlic and cook for another minute. Now add any remaining flour and pepper left on the plate to the pan, stirring well to soak up the juices, then add the wine a little at a time, continuing to stir to prevent any lumps forming, and scraping in any crusty residue from the bottom and edge of the pan. When it's at simmering point, add the meat to the sauce, season it with salt, then pop in the bay leaves and thyme. Bring it back to a simmer, then put a lid on the casserole and transfer it to the middle shelf of the oven to cook for 2 hours or until the meat is tender. When you're ready to serve, remove the herbs, add the crème fraîche, stir it in well, then taste to check for seasoning before serving.
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.
BRAISED STEAK AU POIVRE
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!
Categories Easy Entertaining Beef recipes One-pot recipes Winter warmers
Yield Serves 1
Number Of Ingredients 9
Steps:
- First heat the oil in the casserole and fry the onion in it for 5 minutes. While that's happening, prepare the meat: crush the peppercorns with a pestle and mortar (or with the back of a tablespoon on a flat surface) - they need to be coarsely crushed. Next, mix the crushed peppercorns with the flour on a flat plate and spread the mixture out evenly. Press the meat on to the mixture to get the underside well coated, then turn it over and do the same with the other side, pressing and patting the flour and pepper firmly into the meat. Now remove the onion to a small plate, turn the heat right up and when it's really hot, quickly brown the meat on both sides, scraping any flour-and-pepper from the plate into the casserole as well. Then turn the heat down, return the onion together with the garlic and some salt, pour in the wine, then put the lid on and let it simmer - as gently as possible - for 1¼ to 1½ hours, depending on the thickness of the steak. When it's ready, remove the lid, turn the heat right up and let the sauce bubble and reduce to a more syrupy consistency (about 1-2 minutes). Then stir in the cream till it's thoroughly blended - and that's it. Lovely with creamy mashed potatoes - see our Cookery School Video for Perfect Mashed Potatoes on this page.
SIMPLE STEAK AU POIVRE
Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
Provided by David Tanis
Categories dinner, lunch, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
STEAK AU POIVRE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rub salt and ground black pepper over both sides of the steak.
- Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
- Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).
- Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
- Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.
BRANDIED STEAK AU POIVRE
Here's a rich, flavorful dish that can be made in less than 30 minutes! Don't let the name fool you; it's a simple sautéed steak and sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix pepper, basil, rosemary and onion powder. Rub pepper mixture into both sides of each steak.
- Melt butter in 12-inch skillet over medium heat. Cook beef in butter 7 to 8 minutes, turning occasionally, until medium-rare to medium. Remove beef from skillet; keep warm.
- Add brandy and broth to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4 minutes or until slightly thickened. Serve beef with brandy mixture.
Nutrition Facts : Calories 240, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
STEAK AU POIVRE
Provided by Merrill Stubbs
Categories dinner, weekday, main course
Time 45m
Yield SERVES 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Crush the peppercorns between two layers of a kitchen towel with a rolling pin. Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
- Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side. Transfer to a rack set in a shallow roasting pan. Repeat with the remaining steaks, adding more oil to the pan if necessary. Put in the oven to finish cooking. For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes). Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
- While the steaks are in the oven, reduce heat under the pan to low and add the shallot. Cook, stirring frequently, until lightly browned, about 3 minutes. Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes. Add the stock and increase heat to medium. Simmer until thickened and reduced by about half, 8 to 10 minutes. Remove from heat and stir in the cream and green peppercorns. Season with salt if desired. Cover and keep warm.
- When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac. Spoon the sauce evenly over the steaks and serve immediately.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 8 grams, Fat 61 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 24 grams, Sodium 1171 milligrams, Sugar 3 grams, TransFat 0 grams
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STEAK AU POIVRE - ONCE UPON A CHEF
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Cuisine FrenchTotal Time 25 minsCategory DinnerCalories 721 per serving
- Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches thick. Season the steaks all over with the salt.
- Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
- In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
- Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
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