Chicken Au Poivre Recipes

STEAK AU POIVRE

Steak au Poivre image

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

Ingredients

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

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

CHICKEN AU POIVRE

Chicken Au Poivre image

How to make Chicken Au Poivre

Provided by gayla smith @nanas3girls

Categories Chicken

Number Of Ingredients 8

Ingredients

1 package(s) chicken roaster breast, thiny sliced
2 tablespoon(s) flour
2 teaspoon(s) pepper
1 teaspoon(s) dry mustard
2 tablespoon(s) vegetable oil
1 - garlic clove, minced
1/2 cup(s) sherry
1 tablespoon(s) parsley, minced

Steps:

On wax paper, combine flour, pepper and mustard.
Lightly coat chicken with flour mixture, pressing to make pepper adhere.
In large skillet over medium-high heat, heat oil.
Add garlic; saute 30 seconds.
Place chicken in skillet so that pieces do not touch.
Cook about 4 minutes or until lightly browned, turning once.
Remove to serving platter, keep warm.
Pour off fat; stir in sherry.
Cook over high heat, stirring constantly 2-3 minutes or until thickened and liquid is reduced by half.
Stir in parsley, spoon sauce over chicken.

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