FILLET OF BEEF AU POIVRE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 7
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 an oven-proof heavy bottom skillet (or cast iron, as I prefer) over medium high 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. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to the oven. Cook for 8 to 10 minutes for medium-rare. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. 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.
FILET OF BEEF AU POIVRE
There are many different recipes on this site but none as delicious as this one in "Barefoot in Paris" cookbook by Ina Garten, 2004. Inactive prep time 15 minutes.
Provided by Manami
Categories Meat
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
- Allow to rest at room temperature for 15 minute.
- Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
- Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
- Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
- Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
- These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
Nutrition Facts : Calories 111.8, Fat 10.3, SaturatedFat 4.8, Cholesterol 17.8, Sodium 134.7, Carbohydrate 4.7, Fiber 0.6, Protein 1.3
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
BEEF ROAST AU POIVRE WITH CARAMELIZED ONIONS
This beef roast with crushed peppercorns is elegant, delicious and perfect for company. The aroma in your kitchen while it's cooking will be out of this world! Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place the peppercorns, chiles and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel., Rub steak sauce and seasoning mixture over roast; cover and refrigerate for 8 hours or overnight., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt., Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions.
Nutrition Facts : Calories 367 calories, Fat 18g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 851mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
BEEF TENDERLOIN AU POIVRE
This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.
Provided by southern chef in lo
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
- Rub meat with mustard.
- Combine the crushed peppercorns and press evenly on the surface of meat.
- Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
- Let stand 10 minutes before serving.
STEAK AU POIVRE FOR 2
With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, heat 2 teaspoons oil over medium heat. Add steaks; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shallot; cook and stir about 1 minute or until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened., Stir in consomme and rosemary; bring to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened. Serve with steaks.
Nutrition Facts : Calories 425 calories, Fat 25g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 503mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
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
More about "fillet of beef au poivre recipe 435"
HEATHCOTE'S STEAK AU POIVRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 2Estimated Reading Time 50 secsCategory Main
FILET AU POIVRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 2Estimated Reading Time 2 minsCategory Main
STEAK AU POIVRE - LEMONSFORLULU.COM
From lemonsforlulu.com
STEAK AU POIVRE – THE CLASSIC FRENCH RECIPE - BRAVADO COOKING
From bravadocooking.com
FILLET OF BEEF AU POIVRE RECIPE | RECIPE | STEAK AU POIVRE, BEEF FILET ...
From pinterest.co.uk
FILET OF BEEF AU POIVRE RECIPE | INA GARTEN | FOOD NETWORK
From mastercook.com
FILET OF BEEF AU POIVRE | RECIPE | BEEF FILET, STEAK AU POIVRE, FOOD ...
From pinterest.ca
FILET OF BEEF AU POIVRE – RECIPES NETWORK
From recipenet.org
BEEF AU POIVRE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STEAK AU POIVRE - ONCE UPON A CHEF
From onceuponachef.com
FILET OF BEEF AU POIVRE - GALLEY PIRATE
From galleypirate.com
BEEF TENDERLOIN AU POIVRE RECIPE | MYRECIPES
From myrecipes.com
FILET AU POIVRE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FILET OF BEEF AU POIVRE - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE: BEEF TENDERLOIN AU POIVRE ON THE GRILL - FRIENDLY FIRES
From friendlyfires.ca
BEEF TENDERLOIN AU POIVRE RECIPE
From crecipe.com
FILET OF BEEF AU POIVRE RECIPES - HOME | FACEBOOK
From facebook.com
FILET OF BEEF AU POIVRE - ANDICAKES
From andicakes.com
CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FILET OF BEEF AU POIVRE | JUST A PINCH RECIPES - MASTERCOOK
From mastercook.com
BEEF TENDERLOIN AU POIVRE RECIPE - NAPOLEON.COM
From napoleon.com
FILET OF BEEF AU POIVRE RECIPE
From crecipe.com
BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE) RECIPE
From foodnewsnews.com
BEEF AU POIVRE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STEAK AU POIVRE RECIPE - IN JUST 15 MINUTES!- BUTTER & BAGGAGE
From butterandbaggage.com
FILET OF BEEF AU POIVRE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
FILLET OF BEEF AU POIVRE RECIPE | RECIPE | STEAK AU POIVRE, BEEF FILET ...
From pinterest.co.uk
BEEF TENDERLOIN AU POIVRE RECIPE - NAPOLEON.COM
From napoleon.com
STEAK AU POIVRE WITH RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
FILET OF BEEF AU POIVRE | RECIPE | BEEF FILET, AU POIVRE, FILLET MIGNON
From pinterest.com.au
FILET OF BEEF AU POIVRE | RECIPE | FOOD NETWORK RECIPES, BEEF FILET, …
From pinterest.com
FILET AU POIVRE RECIPE – BD NEWS REPORTER
From bdnewsreporter.com
FILET OF BEEF AU POIVRE - COOKEATSHARE
From cookeatshare.com
FILET OF BEEF AU POIVRE - THE CALIFORNIA WINE CLUB - RECIPES
From cawineclub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love