Chicago Steakhouse Peppercorn Crusted Filet With Crab Au Poivre Recipes

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY

French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

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

Ingredients

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

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

PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH

Peppercorn-Crusted Steak with Pimiento Creamed Spinach image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons salted butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
Two 12-ounce bags baby spinach
4 ounces cream cheese, cut into pieces
1/4 cup heavy cream
One 4-ounce jar pimientos, drained
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup tricolor peppercorns
1 teaspoon sugar
2 pounds strip steaks (3 to 4 individual steaks), at room temperature
2 tablespoons olive oil

Steps:

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.

PEPPER CRUSTED FILET MIGNON

Pepper Crusted Filet Mignon image

There's nothing better than a really great steak! When I want something really extra special this is what I make. .

Provided by kittycatmom

Categories Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

5 tablespoons black peppercorns, cracked
5 tablespoons olive oil, plus
2 teaspoons olive oil
1 tablespoon kosher salt
4 (7 -8 ounce) center-cut filet mignon, 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

Steps:

Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
To crack peppercorns:.
Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

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