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.
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
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.
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
STEAK AU POIVRE
A peppered steak recipe from "Classic French Cooking" by Elisabeth Luard. Simple, quick, and absolutely delicious. Don't skimp on the steak or the wine, or you will be disappointed.
Provided by Da Huz
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Crack the peppercorns in a mortar and pestle, or grind very coarsely.
- Rub the top and bottom of each steak with the pepper and salt.
- Using a very heavy pan, melt the butter and then sear both sides of the steak.
- Reduce heat to medium-low and cook between 2 and 5 minutes on each side (2 minutes per side gives rare steak, 5 minutes per side gives well-done steak - we preferred about 3.5 minutes per side).
- Remove steaks from heat and allow to rest. Meanwhile, add wine to the pan, scrape up any drippings, and cook until liquid is reduced by half. This should take about 10 minutes.
- Pour sauce over steaks after they are served.
Nutrition Facts : Calories 383.4, Fat 17.4, SaturatedFat 9.6, Cholesterol 109.5, Sodium 750.1, Carbohydrate 4.9, Fiber 0.7, Sugar 1.2, Protein 29.9
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- Crush the peppercorns coarsely with a mortar and pestle. Another option is to place them in a plastic bag and crush with a heavy object, like a pan or rolling pin.
- Place peppercorns on a flat plate or waxed or parchment paper, then press the steaks into the peppercorns to coat well on each side. Use all the pepper.
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