Salmon Steak Au Poivre Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALMON AU POIVRE (OR: THE DISAPPEARING FISH TRICK)



Salmon Au Poivre (Or: the Disappearing Fish Trick) image

by nick. i made this out of curiosity--i'd just discovered steak au poivre the night before, and i found some salmon filets at the deutscher supermarkt. "hm," i thought to myself, googled "salmon" and "au poivre", and ended up sort of copying a recipe from the foodnetwork website. SHAZAM! i ate an entire pound of salmon in less than two minutes.

Provided by The International F

Categories     European

Time 44m

Yield 2 serving(s)

Number Of Ingredients 7

2 (250 g) salmon fillets
2 garlic cloves
olive oil
soy sauce
rice vinegar or lemon juice
sugar
black pepper

Steps:

  • drop one and only one piece of fish in a tupperware box that would just barely fit both pieces of salmon if you stacked them. (this is foreshadowing.).
  • pour two capfuls of soysauce (2 T or so) on top of fish. peel garlic, and mash the hell out if it. smear on top of fish like you're polishing brass. pour one capful (1 T or so) of rice vinegar or lemon juice on top of fish. put two teaspoons of sugar on top of fish, smear around like you're trying to cleanse the fish of its sins.
  • put other piece of fish on top of the first piece of fish, so you've made a raw-fish-and-marinade sandwich, and seal box. shake a few times, stick in refrigerator. go do something else for twenty-five minutes.
  • come back twenty-five minutes later, heat skillet on just less than high. add one swirl around the pan of olive oil. while oil heats, pull the fish out of the box, and gently wipe excess marinade and pat dry. cover both sides of your fish with pepper--about a teaspoon on each side, enough that the flesh is covered.
  • put fish in pan when the oil is almost ready to smoke. flip after two minutes, wait two minutes, remove from pan and place on papertowel. (the fish is done when it feels slightly firm to the touch, and is just barely opaque on the inside. if it's not done at this point, stick it in the microwave for thirty seconds at a time.) wait a minute or so for the heat to move completely through the fish.
  • served with a mache (lamb's lettuce, or feldsalat) salad with a hollandaise-ish dressing, some crusty bread, and a couple bottles of beer.

Nutrition Facts : Calories 294.5, Fat 8.6, SaturatedFat 1.4, Cholesterol 130, Sodium 168, Carbohydrate 1, Fiber 0.1, Protein 50

SALMON AU POIVRE



Salmon Au Poivre image

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

2 (1/2 lb) salmon steak (approx. 1 pound)
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoons fresh lemon juice
1 teaspoon sugar
4 teaspoons fresh coarse ground black pepper
1 -2 tablespoon olive oil

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

STEAK AU POIVRE



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

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



Steak au Poivre image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon salt
4 teaspoons fresh coarsely ground black pepper
4 (6-ounce, 3/4-inch thick) tenderloin steaks
1 tablespoon butter
5 tablespoons Cognac
3 teaspoons Dijon mustard
2/3 cup half-and-half or light cream
3 tablespoons brined green peppercorns (drained)

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.

SALMON STEAK AU POIVRE



Salmon Steak au Poivre image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons black peppercorns
1 1/3 cups blackberries
6 salmon steaks, each about 5 inches long and 1 1/4 inches thick
2 teaspoons coarse sea salt
6 tablespoons fresh chervil, chopped

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

STEAK AU POIVRE



Steak au Poivre image

With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Serve with greens that are peppery in their own right, and savor your easy steak dinner to the final cut.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h15m

Number Of Ingredients 11

1 boneless NY strip steak, 1 1/2 inches thick (about 1 pound)
1 tablespoon black peppercorns
1 tablespoon vegetable oil
Kosher salt
2 tablespoons unsalted butter
1 shallot, finely chopped
1/3 cup cognac
1 tablespoon Worcestershire sauce
3/4 cup low sodium chicken broth
2 tablespoons heavy cream
Watercress or arugula, for serving

Steps:

  • Let steak sit at room temperature 30 minutes. Place peppercorns in a plastic bag and lightly crush with a rolling pin or meat mallet. Lightly brush steak with oil and season generously with kosher salt. Coat both sides with peppercorns, pressing to adhere. Let stand 15 minutes.
  • Heat a cast-iron skillet over medium-high until very hot, 3 to 4 minutes. Swirl in oil. Add steak and cook, flipping once, until a thermometer reads 130°F (for medium-rare), 10 to 12 minutes total. Sear fat cap to finish, 1 to 2 minutes more. Transfer to a plate; tent with foil. Let rest 15 minutes before slicing so the juices redistribute. Remove skillet from heat and let cool slightly.
  • While steak is resting, wipe skillet clean. Add butter and shallot to skillet and cook over medium, stirring often, until shallot softens, 1 to 2 minutes. Carefully add cognac and cook, scraping browned bits from pan, until almost evaporated, 2 to 3 minutes.
  • Add Worcestershire, broth and any accumulated steak juices from plate. Reduce sauce to 1/2 cup, about 5 minutes. Stir in cream and cook, stirring, until thickened, about 1 minute more. Drizzle over sliced steak and serve with greens.

PORTOBELLO 'STEAK' AU POIVRE



Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
  • Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
  • Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY



French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

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

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

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



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

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

AU POIVRE SAUCE



Au Poivre Sauce image

Categories     Sauce     Low Fat     Low Sodium     Healthy     Simmer     Boil

Yield makes 1 1/3 cups

Number Of Ingredients 8

1 tablespoon unsalted butter
2 small shallots, chopped fine (1/4 cup)
2 tablespoons crushed pepper medley
3 tablespoons brandy or Cognac
1/2 cup low-fat, low-sodium beef broth
1 cup evaporated skim milk
1 tablespoon plus 1 teaspoon cornstarch
Salt

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

More about "salmon steak au poivre recipes"

SALMON STEAK RECIPES | ALLRECIPES
salmon-steak-recipes-allrecipes image
54. A tasty and clean way to bake salmon! Serve in paper with buttered new potatoes. Yummy! Broiled Salmon with Lemon-Dill Sauce. Maple BBQ Salmon Steaks. Poached Salmon with Lemon Dill Sauce. Steamed Salmon and …
From allrecipes.com


HOISIN SALMON AU POIVRE - CHATELAINE
1995-01-01 Stir hoisin with sherry and pepper in a small bowl. To cook salmon, either preheat oven to 450F (230C) or oil grill and preheat barbecue. Cook using one of the methods below.
From chatelaine.com
Servings 6-8
Calories 281 per serving
Estimated Reading Time 1 min


STEAK AU POIVRE - DISHES WITH DAD
2019-11-12 Preheat oven to 250 degrees. Season steak with salt then place in oven until steak reaches 115 degrees then remove from oven (20-25 minutes) Crush peppercorns with kitchen mallet or heavy skillet and spread evenly on plate. Press steak into peppercorns to coat both sides. Repeat with remaining steaks.
From disheswithdad.com


STEAK AU POIVRE WITH COGNAC CREAM SAUCE RECIPE | ALTON BROWN
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, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
From altonbrown.com


STEAK AU POIVRE - PEPPERED STEAK WITH A RICH SAUCE
Add the spring onions or shallots to the pan and and cook for a few minutes. Add stock and the brandy slowly (you can take the pan off the flame to avoid burning yourself) and mix well with the meat juices, stirring continuously. Bring to a boil for 2 minutes. Remove from the heat and add the rest of the butter. Pour sauce over the steak.
From lovefrenchfood.com


CLASSIC STEAK AU POIVRE RECIPE - DINNER, THEN DESSERT
2020-12-15 Steak Au Poivre can be at room temperature for up to 2 hours. Store: Store the sauce and the meat separately in airtight containers. Bring meat to room temperature before reheating in the oven so it doesn’t dry out or overcook. Heat the sauce in a sauce pan over medium low, stirring occasionally so it doesn’t separate.
From dinnerthendessert.com


SALMON AU POIVRE RECIPE - FOOD.COM | RECIPE IN 2021 | RECIPES, …
Jan 21, 2021 - Use a nice fruity type peppercorn such as Tellicherry in this recipe, freshly ground of course. A pinot noir pairs nicely with this.
From pinterest.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PAN FRIED STEAK WITH SHALLOTS AND CRUSHED PEPPERCORN - CTV
1. Using a mortar and pestle, crush peppercorns. If you don’t have a mortar and pestle, use the bottom of a heavy cast iron pan to crush peppercorns on top of a wooden cutting board. 2. Season steaks with pepper on both sides. 3. Heat cast iron skill over medium-high heat.
From more.ctv.ca


STEAK AU POIVRE - ONCE UPON A CHEF
In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 to 5 minutes on the first side, until nicely browned. Flip the steaks and cook for 4 to 5 minutes more. Transfer the steaks to a …
From onceuponachef.com


STEAK AU POIVRE RECIPE - GREAT BRITISH CHEFS
2 tbsp of green peppercorns. 2. Press the cracked peppercorns onto both sides of each steak. Put a baking tray or large plate in the oven and turn it to a very low setting ready to keep the cooked steaks warm later. 4 fillet steaks, each weighing 175g. 3. Heat the oil in a thick-bottomed frying pan over a medium heat.
From greatbritishchefs.com


CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
2021-05-09 Add the cream and stir to combine. Turn the heat back on to medium-high and bring the sauce to a boil. Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half. Stir in the remaining 2 tablespoons butter and season to taste with salt. Serve the sauce over the steaks right away.
From thespruceeats.com


STEAK AU POIVRE RECIPE | BON APPéTIT
2021-05-04 Step 4. Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the ...
From bonappetit.com


I MADE THIS CLASSIC STEAK AU POIVRE RECIPE BY JULIA CHILD, OLD …
2021-02-13 1/2 cup beef stock. 1/3 cup cognac. 1/2 cup half and half room temperature. Instructions. Let steaks sit out of the refrigerator for about 1 hour to come up to room temperature. Dry the steaks thoroughly on paper towels. (Julia points out that this step is very important because if the steaks are wet at all, they will not brown.)
From redmeatlover.com


PAN-FRIED SALMON STEAK RECIPE - HEALTHY RECIPES BLOG
2022-04-18 Melt the butter in a large nonstick skillet over medium-high heat. Swirl to coat. When foaming subsides, add the salmon steaks. Fry the salmon steaks 3 minutes on the first side. Turn to the other side, lower the heat to medium, and cook until the steaks are cooked through, about 3 more minutes.
From healthyrecipesblogs.com


ANDREW ZIMMERN COOKS: STEAK AU POIVRE
Reserve the fat. Season steaks on all sides with salt and pepper. Preheat a large pan over high heat. Add the steaks and reserved trimmed fat, which will provide the liquid you need in the pan to cook the steaks. Hard sear the steaks, about 3 to 4 minutes per side. Once browned, place the pan into a 500 degree oven for 5 minutes for medium rare.
From andrewzimmern.com


BEST STEAK AU POIVRE RECIPE - HOW TO MAKE STEAK AU POIVRE
2022-01-04 Directions. Heat oven to 425°F. Heat oil in large skillet on medium-high. Season steak with crushed peppercorns and 1/2 teaspoon salt. Cook until well browned on each side, about 4 minutes ...
From goodhousekeeping.com


STEAK AU POIVRE (CLASSIC RECIPE) | KITCHN
2021-07-31 Add 1/2 cup beef stock, increase the heat to medium-high, and simmer until reduced slightly, 2 to 3 minutes. Add 1/2 cup heavy cream and the remaining 1 tablespoon unsalted butter.
From thekitchn.com


STEAK AU POIVRE RECIPE | TASTE OF FRANCE
2020-01-27 Combine peppercorns, butter and garlic. Spread evenly on both sides of the steak. Heat the oil in a heavy skillet over medium-high heat. Add the steak and brown on both sides to desired degree of doneness. For beef round allow 5 minutes for rare and 7 to 8 minutes for medium rare – cooking time for different cuts and thicknesses will vary.
From tasteoffrancemag.com


PORTOBELLO STEAKS AU POIVRE RECIPE | KITCHN
2022-02-09 Add 1/2 cup heavy cream and the remaining 1/2 teaspoon kosher salt and whisk to combine. Bring to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 4 to 8 minutes. Discard the thyme stems. Meanwhile, thickly slice the mushrooms. Arrange on a plate and top with the sauce, or return them to the sauce in the pan and ...
From thekitchn.com


HOW TO MAKE STEAK AU POIVRE: A RESTAURANT CLASSIC - CHEF DENNIS
2019-11-29 Let the steak sit for 10-15 minutes to let the pepper flavor get into the steak. Heat the oil in a saute pan over high heat. When the pan is quite hot, add the steaks, pepper side down. Saute the steaks for about 1 ½ to 2 minutes, until well seared. Turn the steak and cook the other side for 1 to 2 minutes.
From askchefdennis.com


TASTETORONTO | STEAK AU POIVRE
Step 4. Put enough vegetable oil in the bottom of a preheated cast iron pan to just coat, then begin searing the seasoned steaks over high heat, approximately 3 minutes per side for medium rare. Remove the seared steaks from the pan onto a wire rack to rest.
From tastetoronto.com


HEATHCOTE'S STEAK AU POIVRE RECIPE - GREAT BRITISH CHEFS
8 black peppercorns. 8 white peppercorns. 2. Season the steaks with the crushed peppercorns and sea salt and cook in a hot frying pan with a dash of oil until rare. 2 fillet steaks, each weighing 150g. 3. Remove the steaks from the pan and place to one side to rest. 4.
From greatbritishchefs.com


CLASSIC STEAK AU POIVRE RECIPE - SERIOUS EATS
2020-04-17 In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are ...
From seriouseats.com


VIETNAMESE STEAK AU POIVRE RECIPE - CHRIS SHEPHERD | FOOD & WINE
Directions. Step 1. In a medium saucepan, melt the butter. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the cinnamon stick and ...
From foodandwine.com


BEST-EVER STEAK AU POIVRE (WITH VIDEO) | HOW TO FEED A LOON
2019-06-25 Add the stock and bring to a boil. Cook for 12 minutes until thickened and almost syrupy. Turn off the heat and stir in the cream. Turn the heat back to medium, and cook until thickened again, about 8 minutes. Stirring frequently. Add the reserved cracked pepper (about 1/4 cup), balsamic vinegar, and salt, to taste.
From howtofeedaloon.com


STEAK AU POIVRE WITH RED WINE PAN SAUCE RECIPE
Transfer steak to a cutting board. Pour off fat from pan, reserving fond in pan. Step 4. Melt 1 tablespoon butter in skillet with fond. Add shallots and cook, stirring often, until shallots are ...
From foodandwine.com


SALMON ‘STEAK’ AU POIVRE MEAL KIT DELIVERY | GOODFOOD
Make the sauce. Meanwhile, heat a second medium pan on medium. Toast the peppercorns, stirring occasionally, 2 to 3 min., until fragrant. Add the demi-glace, cream, white bottom of the scallion, 2 tbsp water (double for 4 portions) and the vinegar (start with ½); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to ...
From makegoodfood.ca


MARK HEROLD WINES - RECIPES
Directions. Pepper Steak: Apply a thin coating of Dijon mustard to both sides of the steak.u001eSprinkle salt and cover both sides with the coarsely ground black pepper.u001eHeat the oil in a heavy sauté pan over medium-high flame and cook the steaks on one side for 4–5 minutes and the other side for 2–3 minutes on the other side.u001eAt ...
From markheroldwines.com


STEAK AU POIVRE RECIPE - TODAY
2019-03-18 1. Bring a pot of salted water to a boil. 2. Blanch whole in the boiling water until you can easily pierce them with a knife. Drain and let cool slightly. 3. …
From today.com


ROASTED STEAK AU POIVRE - CHEF JEAN PIERRE
Preheat Oven to 500º. Cook the Steaks. Cover the steak generously with cracked black pepper. In an oven proof sauté pan, heat I tablespoon olive. When hot add the steaks, and cook on the stove top until golden brown on one side at Least 3 to 4 minutes. DO NOT TOUCH THEM.
From chefjeanpierre.com


STEAK AU POIVRE - WITH CREAMY PAN SAUCE - COOKTHESTORY
Remove the steaks from the refrigerator and pat dry. Season all sides of the steaks with the salt. Allow to sit for 30-40 minutes to come to room temperature.
From cookthestory.com


STEAK AU POIVRE RECIPE - RECIPES.NET
2022-02-16 Ingredients. 4 filet mignon, or tenderloin, 1.5-inch thick each (6-8 oz); 1 tbsp kosher salt; 3 tbsp whole black peppercorns; 2 tbsp unsalted butter, divided; 1 tsp olive oil; ⅓ cup cognac, or brandy; 1 cup heavy cream; 1 tbsp Dijon mustard; Instructions. Leave steaks to rest at room temperature for 30 minutes to 1 hour. Pat dry with a paper towel and generously season …
From recipes.net


STEAK AU POIVRE RECIPE - IN JUST 15 MINUTES!- BUTTER & BAGGAGE
2022-01-01 Instructions. Preheat oven to 425º. Spread crushed peppercorns on a plate and press both sides of the steaks in the peppercorns. Place large oven proof skillet over high heat and add oil. When it is hot, add steaks and sear for 3 minutes on one side. Flip and add garlic and thyme and sear for 3 minutes.
From butterandbaggage.com


BEST SALMON STEAK RECIPE - HOW TO COOK SALMON STEAK - DELISH
2021-06-24 In a large skillet over medium-high heat, heat oil and butter. Add salmon and cook until bottom is golden, 5 minutes, then flip. Add garlic, lemon juice, honey, and …
From delish.com


STEAK AU POIVRE WITH CREAM SAUCE - SAVORY THOUGHTS
2021-09-16 After rinsing, use a meat mallet to tenderize the steak. Now for the seasoning, sprinkle the salt on your cutting board. Crush your whole black peppercorn using a roller or a mortar and pestle. Make sure to use whole black peppercorn rather than using ground peppers. Put some of the peppercorn aside for later.
From savorythoughts.com


STEAK AU POIVRE - STEVEN AND CHRIS - CBC
2013-10-28 Add butter and oil to a hot pan, gently lay each steak in the pan, turning after 3-5 minutes for desired doneness. Remove steaks from pan, cover to …
From cbc.ca


Related Search