STEAK AU POIVRE BAKED POTATOES
Brined peppercorns are what makes this sauce extra special. If you can't find them in your grocery store they are available from Amazon.
Provided by Charity Beth Long
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F and line a baking sheet with foil.
- Wash the potatoes and poke them with a fork.
- Rub the potatoes with oil and generously sprinkle them with salt and pepper.
- Bake the potatoes until they are soft, about an hour.
- When the potatoes are halfway done, sprinkle both sides of the steak with salt and pepper.
- In a large skillet, heat oil over high heat.
- Cook the steak to medium rare- about 120-130F and then transfer to a plate, cover with foil and let rest.
- Wipe the pan out with a paper towel and heat butter over medium high heat.
- Once the butter is hot, saute the onions until they are golden brown.
- Pour in the cognac and let boil for a couple minutes, scraping any browned bits off the bottom of the pan.
- Add in stock and half and half and bring to a boil.
- Cook sauce, stirring often.
- When the sauce is thick and reduced, season with salt and pepper to taste.
- Right before serving, thinly slice the steak and add to sauce with brined peppercorns.
- Slice baked potatoes and top with steak and sauce. If you'd like to
- If you'd like to garnish the potatoes, parsley, grated parmesan and freshly cracked pepper make a beautiful presentation.
Nutrition Facts : Calories 208 kcal, Carbohydrate 5 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 276 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAK AU POIVRE WITH ROASTED POTATOES
When you're the daughter of an Iron Chef, you don't grow up eating typical kids meals. Thanks to her mom, Alex Guarnaschelli, Ava Clark has been learning to cook and understand food since she was a toddler, and now, at 12, she's searing pork chops, roasting whole fish and steaming artichokes on her own. Her obsession with cooking started at age 3 when she saw her mom making spaghetti and meatballs. "I was like, what the heck is that?" Ava says. Soon she learned how to scramble eggs and slice an avocado, and now she makes dinner a couple of nights a week. "Since I started my first year of middle school, I've been going to different grocery stores in the afternoon to check out all the ingredients," she says. This steak au poivre was inspired by her grandfather, and the potatoes are a favorite of her mom. "I'm learning from the best," Ava says.
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
- Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
- Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
- Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
- Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
- Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.
STEAK AU POIVRE
Provided by Merrill Stubbs
Categories dinner, weekday, main course
Time 45m
Yield SERVES 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Crush the peppercorns between two layers of a kitchen towel with a rolling pin. Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
- Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side. Transfer to a rack set in a shallow roasting pan. Repeat with the remaining steaks, adding more oil to the pan if necessary. Put in the oven to finish cooking. For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes). Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
- While the steaks are in the oven, reduce heat under the pan to low and add the shallot. Cook, stirring frequently, until lightly browned, about 3 minutes. Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes. Add the stock and increase heat to medium. Simmer until thickened and reduced by about half, 8 to 10 minutes. Remove from heat and stir in the cream and green peppercorns. Season with salt if desired. Cover and keep warm.
- When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac. Spoon the sauce evenly over the steaks and serve immediately.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 8 grams, Fat 61 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 24 grams, Sodium 1171 milligrams, Sugar 3 grams, TransFat 0 grams
STEAK AU POIVRE WITH ROASTED FINGERLING POTATOES
A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak Sandwich Wraps tomorrow or later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
- Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
- Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
- Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.
Nutrition Facts : Calories 553 g, Fat 34 g, Fiber 5 g, Protein 33 g, SaturatedFat 16 g
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
PORTOBELLO 'STEAK' AU POIVRE
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
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.
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 with a delicious pan sauce was much better. Hope you enjoy it!
Provided by vaaccess
Categories 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 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 - STEAK WITH PEPPERCORN SAUCE
This delicious recipe is easy to make and a tasty way to enjoy steak or even pork chops! VIDEO https://youtu.be/31srq674wcU
Provided by CLUBFOODY
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Make the Basic Brown Sauce recipe (half) and keep it warm.
- Let the steaks rest on the counter for 30 minutes.
- Preheat the oven to 450ºF/230ºC.
- Gently pat the steaks dry and season generously with ground sea salt. Spread crushed peppercorns on all sides including the edges pressing down to adhere; set aside.
- Heat up a cast iron pan on medium- high. When hot, add oil. Place meat and cook, undisturbed, for 2 to 2 ½ minutes (Maillard reaction).
- Flip and cook the other side for 2 ½ minutes (medium-rare).
- Add butter and garlic cloves. Tilt the pan to baste the meat, spooning on the butter a few times.
- Transfer to the preheated oven and cook until desired doneness (refer to Filet Mignon • How to Cook Perfectly).
- Remove the cast iron pan from the heat, pour in Cognac and ignite it.
- When the flames go out, transfer the steaks onto a plate, cover loosely with foil and let them rest for 10 minutes.
- In the same cast iron pan over medium-high heat with the two garlic cloves left in, add mushrooms and sauté until golden, about 2 to 3 minutes.
- Season them with salt and pepper, stir well before transferring to a bowl and set aside. Discard the two garlic cloves.
- Reduce the heat to medium-low to allow the cast iron pan to cool off a bit.
- Add warm basic brown sauce and heavy cream. Stir and simmer for 2 minutes; taste and adjust seasonings if needed.
- Before serving, add any accumulated juices to the sauce, stir well and spoon the sauce over the steaks and top with the sautéed mushrooms up. Serve with mashed potatoes and broccolini.
Nutrition Facts : Calories 1155, Fat 60.7, SaturatedFat 24.8, Cholesterol 414.4, Sodium 2184.1, Carbohydrate 9.9, Fiber 3.1, Sugar 2.5, Protein 138.5
STEAK TIPS AU POIVRE
This is a 30-Minute recipe from Cook's Country. We had this for dinner with potatoes au gratin (from the same Cook's Country issue) and recipe #357594. The sauce goes great with just about anything! Make sure you don't overcook the beef - 7 minutes on medium-high heat was just right for a perfect medium rare.
Provided by Chilicat
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
- Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.
More about "steak au poivre potatoes recipes"
STEAK AU POIVRE WITH FINGERLING POTATOES - RENEE'S …
From reneeskitchenadventures.com
STEAK AU POIVRE WITH ROASTED ROSEMARY POTATOES RECIPE - SIDECHEF
From sidechef.com
4/5 (1)Total Time 45 minsCuisine FrenchCalories 464 per serving
- Remove Fresh Rosemary (0.25 ounce) needles from stems and mince. Discard stems, and place needles in a medium bowl.
- Toss the fingerling potatoes with Extra-Virgin Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
STEAK AU POIVRE WITH FINGERLING POTATOES-RENEE'S KITCHEN …
From pinterest.ca
PORTOBELLO STEAKS AU POIVRE RECIPE | KITCHN
From thekitchn.com
CLASSIC STEAK AU POIVRE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
STEAK AU POIVRE - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
From recipe30.com
STEAK AU POIVRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STEAK AU POIVRE WITH FINGERLING POTATOES | RENEE'S KITCHEN …
From pinterest.ca
STEAK AU POIVRE WITH SMASHED POTATOES - RECETTE MAGAZINE
From blog.suvie.com
WHAT TO SERVE WITH STEAK AU POIVRE? 10 BEST SIDE DISHES
From eatdelights.com
CLASSIC STEAK AU POIVRE RECIPE - SERIOUS EATS
From seriouseats.com
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
I MADE THIS CLASSIC STEAK AU POIVRE RECIPE BY JULIA CHILD, OLD …
From redmeatlover.com
STEAK AU POIVRE WITH FINGERLING POTATOES
From pinterest.com
RECIPE | SAFEWAY
From safeway.com
STEAK AU POIVRE RECIPE — THE MOM 100
From themom100.com
CLASSIC STEAK AU POIVRE (FRENCH PEPPER STEAK) WITH MASHED …
From kitchenstories.com
RECIPE: STEAKS AU POIVRE WITH CRISPY FINGERLING POTATOES
From blueapron.com
STEAK AU POIVRE - PEPPERED STEAK WITH A RICH SAUCE
From lovefrenchfood.com
TASTETORONTO | STEAK AU POIVRE
From tastetoronto.com
STEAK AU POIVRE RECIPE - IN JUST 15 MINUTES!- BUTTER & BAGGAGE
From butterandbaggage.com
TRUFFLE STEAK AU POIVRE + CHEESY TRUFFLE POTATO STACKS
From theartfulgourmet.com
ROASTED STEAK AU POIVRE - CHEF JEAN PIERRE
From chefjeanpierre.com
STEAK AU POIVRE - ONCE UPON A CHEF
From onceuponachef.com
STEAK AU POIVRE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAK AU POIVRE, HARICOTS VERT WITH HERB BUTTER, AU GRATIN POTATOES
From amenuforyou.com
FRENCH PEPPER STEAK RECIPE - THERESCIPES.INFO
From therecipes.info
STEAK AU POIVRE (CLASSIC RECIPE) | KITCHN
From thekitchn.com
STEAK AU POIVRE POTATOES – RECIPES NETWORK
From recipenet.org
BEST STEAK AU POIVRE RECIPE - HOW TO MAKE STEAK AU POIVRE
From goodhousekeeping.com
STEAK AU POIVRE - VERYEASYRECIPE.COM
From veryeasyrecipe.com
CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAK AU POIVRE - THE WASHINGTON POST
From washingtonpost.com
RIBEYE STEAK AU POIVRE + DUCK FAT POTATOES | SO MUCH FOOD
From somuchfoodblog.com
CLASSIC STEAK AU POIVRE RECIPE | RECIPE | STEAK AU POIVRE, …
From pinterest.com
CLASSIC RECIPE: STEAK AU POIVRE WITH ROAST POTATOES
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love