SIMPLE STEAK AU POIVRE
Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
Provided by David Tanis
Categories dinner, lunch, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
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
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
Steps:
- Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
- Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.
STEAK AU POIVRE
Here is an elegant entree that can be prepared in under 30 minutes! Tender meat and a great peppery flavor is accompanied by a rich cream sauce and fresh shiitake mushrooms. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with pepper and salt. In a large skillet over medium heat, cook steaks in 1 tablespoon oil for 4-5 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 the same skillet, saute mushroom in remaining oil. Add thyme; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated. Stir in cream. Serve with steaks.
Nutrition Facts : Calories 342 calories, Fat 18g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 298mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.
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
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
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.
STEAK AU POIVRE
Provided by Joel Robuchon
Categories Beef Dinner Meat Steak Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Remove the steaks from the refrigerator 20 minutes in advance. Prepare a cooling rack (or small overturned plate - over a large plate).
- 2. Cover the steaks on both sides with crushed pepper. Pat it on firmly so that it sticks into the flesh. Salt the steaks on both sides. (Be sure to pepper and then salt, or the pepper will not stick to the steaks.)
- 3. Heat the oil in a sauté pan over high heat. Add 1 teaspoon butter. Rotate the pan as the butter melts, and when it begins to foam, lower the heat to medium. Lay the steaks in the pan and cook for 4 minutes, rotating them in the pan and spooning the cooking juices over them. Flip them with tongs or a spatula and cook 4 minutes on the other side, rotating and basting as before. Stand the steaks on their sides, using tongs to help, and cook them 2 minutes on their edges. Remove the steaks to the cooling rack and tent them loosely with aluminum foil.
- 4. Put a serving dish and a sauceboat to warm in the oven, turned to 150°F/80°C.
- 5. Pour the wine into the sauté pan and bring to a boil, stirring and scraping the bottom of the pan with a wooden spatula until the wine is syrupy.
- 6. Dice the rest of the butter, which should be well chilled. Add the veal stock to the pan and boil for 2 minutes. If you are using the crème fraîche, stir it in. Then stir in the diced butter bit by bit. Put this sauce through a fine strainer into the warmed sauceboat. If you are using the mustard, stir it in now. Taste for salt and pepper.
- 7. Put the steaks on the warmed serving platter, coat them with sauce, and serve the rest of the sauce on the side.
STEAK AU POIVRE
I've been researching Steak au Poivre lately and trying to find the best technique. I don't rate the cognac and cream sauce version, although I know it's popular. After trying lots of recipes this one came out the best for me. This is the dish as prepared by Delia Smith, and it is sooo good and easy to prepare. The whole cooking process only takes a few minutes so you need to read through the recipe before you begin.
Provided by A la Carte
Categories Steak
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If you have the time, prepare your steaks several hours ahead. Start by crushing the peppercorns very coarsely. Take a shallow dish, large enough to hold the two steaks, without them touching. Pour in one tablespoon olive oil, mixed with half of the crushed garlic. Coat each steak evenly on both sides with the peppercorns, and pressing them in firmly (use a heavy plate to do this). Lay the steaks in the dish and spoon over the other tablespoon of oil and the rest of the garlic. Cover and leave them in the fridge for several hours, turning once.
- When you're ready to cook the steaks, you will need a cast iron skillet (or heavy based frying pan). Place it over very high heat and let it preheat until it is very hot - the more daring you can be, the better the finished dish! Now, quickly drop each steak directly into the pan. Sear them quickly on each side - about 1 minute per side.
- (Do not be tempted to move the steaks other than to flip them as directed. Furthermore, flip your steaks with tongs rather than a fork, which will pierce them and allow juices to escape. ).
- Once seared, lower the heat and cook them. I like them "blue" which means they are seared and very rare. For medium rare give them 3 more minutes and for well done, 4 more minutes. You won't need to turn them.
- Either way 1 minute before the end of the cooking time, pour in the wine and let it bubble and reduce down to a syrupy consistency, about 1/3 of its original volume.
- This whole process is very brief, and I actually don't even bother setting a timer, I just count the minutes in my head. Once done, sprinkle with salt and serve as quickly as possible. This is best with a mixed green salad and a basic vinegaret dressing.
Nutrition Facts : Calories 610.5, Fat 46, SaturatedFat 14.7, Cholesterol 115.7, Sodium 1256.4, Carbohydrate 2.5, Sugar 0.5, Protein 31.1
STEAK AU POIVRE
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Provided by Ludo Lefebvre
Categories Bon Appétit Steak Pepper Cognac/Armagnac Shallot Milk/Cream Garlic Rosemary New Year's Eve Dinner Wheat/Gluten-Free Valentine's Day
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10-15 minutes. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
- Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.
- Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
- Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn't ignite, it's okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.
- While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
- Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.
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- Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
- Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
- Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
- 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 thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
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