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
STEAKS WITH FRENCH ONION SAUCE
Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets "beefed" up in this unique main dish. A slice of toasted French bread fits right in. -Vicky Carlson of Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.
Nutrition Facts :
SZECHWAN PEPPER-CRUSTED STEAK SMOTHERED WITH ONIONS
Steps:
- To make the onions, slice the onions in half through the stem. With a mandoline or vegetable slicer or a thin sharp knife, cut lengthwise into 1/8-inch slices. (You should have about 6 cups.)
- In a large nonstick skillet, melt the butter over moderately low heat. Add the onions, sprinkle with 1/2 teaspoon of the salt, and toss to coat. Cover and cook until the onions have released their liquid, about 13 minutes.
- Uncover the pan, increase the heat to moderate, and cook slowly, stirring occasionally, until the liquid has evaporated, about 10 minutes. Sprinkle the onions with the sugar and continue cooking, stirring frequently, until they are golden brown and caramelized, about 10 minutes longer. Sprinkle with the balsamic vinegar and toss until the vinegar has evaporated. Add the remaining 1/4 teaspoon salt, and season generously with pepper. Remove from the heat and cover to keep warm.
- Meanwhile, prepare the pepper rub: In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a blender or spice grinder and grind to a fine powder. Strain the spices into a small bowl and return the coarse bits to the blender. Blend again and strain.
- Pat the steaks dry with paper towels; rub lightly with a little of the oil. Sprinkle lightly with salt and massage the ginger into the steak; then rub the pepper rub over them.
- Heat a grill pan or heavy nonstick skillet over high heat. Lightly oil the grill pan, if using, or swirl the remaining oil in a nonstick skillet. Add the steaks to the pan and cook until little droplets of blood form on the surface, about 4 minutes. Turn the steaks over and continue cooking until a droplet or so of blood forms on the top again, another 3 to 4 minutes, for rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
- With a thin sharp knife, slice the steaks on a slight angle against the grain. Sprinkle the meat with a little salt and arrange the slices warm diner plates. Nestle a mound of onions next to the steak.
HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS
I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.
Provided by Bibi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
- Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
- Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
- Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g
FRENCH PEPPER STEAK (STEAK AU POIVRE)
Make and share this French Pepper Steak (Steak Au Poivre) recipe from Food.com.
Provided by threeovens
Categories Steak
Time 20m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 8
Steps:
- Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
- Remove steak to serving platter and keep warm. Season lightly with salt to taste.
- Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.
Nutrition Facts : Calories 804.6, Fat 64, SaturatedFat 27, Cholesterol 183.1, Sodium 172.6, Carbohydrate 1.2, Fiber 0.4, Protein 40.1
HERB SALT-CRUSTED STRIP STEAK RECIPE BY TASTY
Here's what you need: new york strip steak, oil, herb salt, fresh rosemary, fresh parsley, fresh thyme, sea salt
Provided by Greg Perez
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
- Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
- Season the steak liberally on both sides with the herb salt.
- In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
- Let the steak rest for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 1 gram, Fat 28 grams, Fiber 1 gram, Protein 23 grams, Sugar 0 grams
FRENCH ONION, PEPPER AND HERB CRUSTED STEAK
Restaurant-inspired French Onion, Pepper and Herb Crusting Blend adds delicious crunch to steak.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Moisten steaks lightly with water. Coat evenly on both sides with Crusting Blend. Discard any remaining Crusting Blend.
- Heat 2 tablespoons of the oil in large nonstick skillet on medium-low heat. Add steaks; cook 5 minutes per side or until desired doneness. Add additional 1 tablespoon oil as needed.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 7 g, Cholesterol 66.9 mg, Fat 16.5 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 66.9 mg
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