Steak Au Poivre And Broiled Stuffed Tomatoes Recipes

STEAK AU POIVRE

Steps:

• Preheat the oven to 400 degrees F.
• Pat the tenderloin dry with paper towels and sprinkle all sides with a generous amount of salt and pepper - you should see the seasoning on the meat. Place a large skillet or roasting pan over medium-high flame, drizzle with the oil, and just when it begins to smoke lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat is well-seared, about 7 minutes total. Toss the fresh thyme and rosemary on top of the tenderloin and transfer the whole thing to the oven; roast for 20 to 25 minutes for medium-rare.
• Remove the tenderloin to a cutting board to rest for 10 minutes before carving. Pour off the excess fat from the pan and put it back on the stove over medium-high heat. Add the shallots to the pan drippings, saute, stirring with a spoon to scrape up the flavors in the bottom. Take the pan off the heat and pour in the cognac (premeasure - never pour directly from the bottle!) Put the pan back on the heat and tilt it slightly over the burner to ignite the alcohol, or light with a kitchen lighter. The cognac will flame for a few seconds then go out as the alcohol burns off. Stir in the demi-glace and cream, simmer for about 1 minute to thicken the sauce so it coats a spoon. Finish the sauce by stirring in the mustard and peppercorns until incorporated. Taste and season with salt, if necessary.
• To serve: pile the watercress on a serving platter, cut the tenderloin into 1/2-inch thick slices and arrange it on top of the greens. Drizzle the sauce over the beef and garnish with chopped parsley. Serve the steak au poivre with pommes frites.

STEAK AU POIVRE WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks with salt and pepper.
• Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
• Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
• Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
• Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley

STEAK AU POIVRE

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.

MUSHROOM-STUFFED STEAK AU POIVRE

Steps:

• 1. Cut outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into meat). Sprinkle both sides of beef with pepper press pepper into beef. Cut a deep horizontal slit in beef to form a pocket.2. Heat butter in 10-inch skillet over medium heat until melted. Cook mushrooms, onions and garlic in butter, stirring frequently, until mushrooms are tender remove from heat.3. Spoon mushroom mixture into pocket in beef. Close pocket opening by inserting 2 toothpicks in an X shape through edges of beef.4. Set oven control to broil. Place beef on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 6 minutes for rare or 8 minutes for medium. Turn beef broil 5 minutes longer for rare or 7 minutes longer for medium. Remove toothpicks. Cut beef into halves.1 Serving: Calories 230 (Calories from Fat 125) Fat 14g (Saturated 7g) Cholesterol 80mg Sodium 100mg Carbohydrate 2g (Dietary Fiber 1g) Protein 25g % Daily Value: Vitamin A 8% Vitamin C 2% Calcium 2% Iron 14% Diet Exchanges: 3 1/2 Lean Meat, 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAK AU POIVRE

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.

GRILLED STEAK AU POIVRE

Steps:

• Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
• Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
• Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
• Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
• Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.