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
SALMON AU POIVRE
Use a nice fruity type peppercorn such as Tellicherry in this recipe, freshly ground of course. A pinot noir pairs nicely with this.
Provided by graffeetee
Categories European
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce, garlic, lemon juice and sugar.
- Add salmon steaks and turn to coat.
- Let marinate at least 30 minutes.
- Remove salmon from marinade and pat dry.
- Coat each side of the salmon steaks with one teaspoon of the pepper, pressing in well.
- Heat the oil in a heavy skillet (not a grill pan).
- Add salmon steaks and saute 2-3 minutes on each side, until done to your liking.
Nutrition Facts : Calories 564.9, Fat 37.4, SaturatedFat 7.9, Cholesterol 124.7, Sodium 1140.6, Carbohydrate 6.9, Fiber 1.4, Sugar 2.6, Protein 48.8
SALMON STEAK AU POIVRE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
- Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
- Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
- Garnish each steak with the chervil and serve immediately.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 554 milligrams, Sugar 2 grams
AU POIVRE SAUCE
Steps:
- Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
- Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
- Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
- Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
- healthy tips
- Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
- nutrition information
- Fat: 14g (before), 0.6g (after)
- Calories: 152 (before), 23 (after)
- Protein: 1g
- Carbohydrates: 2g
- Cholesterol: 2mg
- Fiber: 0g
- Sodium: 51mg
SWORDFISH AU POIVRE
Au poivre, the peppery French finish for a steak, is simpler and more versatile than its fancy-sounding name suggests. A quick pan sauce of cream and Cognac enrobes a seared piece of meat fueled with crushed black or green peppercorns. But the preparation doesn't have to be just for meat. At Veronika, a new restaurant in Manhattan that was attracting pre-pandemic attention, the English chef Robert Aikens used the seasoning and sauce to finish a thick fist of tender celeriac, with excellent results. Boneless chicken breasts are another choice. Here I opted for swordfish steaks, though you could use another densely textured slab of fish, like halibut, instead. But producing au poivre is strictly à la minute: Have your ingredients ready to apply so the wait time for serving is minimal. The recipe is easily reduced to serve two for that date-night dinner while sequestered at home with a good bottle of Burgundy to share.
Provided by Florence Fabricant
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 150 degrees. Have an oven-proof platter that can hold the fish in a single layer ready. Dust the swordfish lightly with salt. Sprinkle the pepper on both sides, pressing the grains into the fish.
- Heat the oil to medium hot in a heavy skillet, about 12-inches in diameter, to hold the fish in a single layer. Sear the fish, pepper and all, until barely cooked through and still a bit pink in the center, about 3 minutes on each side. Transfer to the platter and place in the oven. Turn off the oven.
- Add the butter to the skillet. When it melts add the shallot and sauté, stirring, until translucent, a couple of minutes. Add the Cognac and swirl in the pan a minute or so until somewhat reduced and syrupy. Add the cream and parsley and continue cooking, stirring, until somewhat thickened. Remove from the heat.
- Remove the fish from the oven and pour the sauce over it, then serve, or transfer each portion to individual dinner plates, spoon on the sauce and serve.
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