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
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 - ATKINS - 4.5 NET CARBS
From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 6.5 grams carbs, 2 grams fiber, 4.5 grams net carbs, 46.5 grams protein, 50 grams fat, 685 cal
Provided by mariposa13
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To crush peppercorns, place them in a plastic bag and flatten with rolling pin or the flat side of a knife.
- Spread peppercorns on work surface and press both sides of the steak into the peppercorns to coat well.
- Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot but not smoking.
- Add 2 steaks and cook for 5 min on each side for med-rare doneness.
- Remove steaks from skilelt and tent with foil.
- Repeat with remaining 2 tbsp oil and steaks.
- Add cream, ketchup, cognac, and salt to skillet. Bring to a boil, stirring and scraping up any browned bits.
- Lower heat and cook, stirring, for 2 minute Pour sauce over steaks and serve immediately.
Nutrition Facts : Calories 353.7, Fat 35.8, SaturatedFat 15.7, Cholesterol 81.5, Sodium 108.2, Carbohydrate 9.1, Fiber 2.2, Sugar 1.8, Protein 2.2
RIBEYE STEAK WITH RED WINE SAUCE - ATKINS - 5 NET CARBS
From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 5 grams carbs, 0 fiber, 5 net carbs, 48.5 grams protein, 39 grams fat, 612 cal
Provided by mariposa13
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
- Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
- Lower heat to med, add one steak and cook for 6 min each side for medium.
- Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
- Add butter to skillet and heat until the foam subsides.
- Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
- Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
- Slice steaks into thin strips and top with the wine sauce.
- Serve immediately.
Nutrition Facts : Calories 237.1, Fat 19.4, SaturatedFat 5.5, Cholesterol 15.3, Sodium 167.1, Carbohydrate 5, Fiber 0.1, Sugar 0.4, Protein 1
CUBE STEAKS AU POIVRE
This is just plain good. I cannot remember where I had found this recipe, but I thank whoever came up with this!!!
Provided by Michelle S.
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks with salt and pepper to taste (not included in ingredients above).
- In a large skillet, melt butter and cook steaks 2 at a time on medium-high heat until browned on both sides, about 4 minutes for each set of steaks.
- Reserve drippings in pan.
- Arrange steaks on a platter and keep warm.
- Into pan drippings, over medium high heat, add remaining ingredients; stirring often to losen brown bits on bottom of skillet, heat until warm.
- Pour over steaks and serve.
Nutrition Facts : Calories 79.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 665.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 0.2
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