Steak Au Poivre Salad Recipes

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.

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.

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY

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!

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD

Steps:

• If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
• Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
• In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
• Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
• To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
• To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

STEAK AU POIVRE

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.

STEAK AU POIVRE

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.

PORTOBELLO 'STEAK' AU POIVRE

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 SALAD

Steps:

• Toss mushrooms, spinach, shallots, parsley, and mint together in a large bowl.
• Cook bacon in a large saute pan over med-high heat until crisp.
• Remove bacon to a paper towel-lined plate, then toss with spinach salad.
• Sear steak in same pan in bacon drippings to desired doneness, 6-7 minutes per side for med-rare.
• Let steak rest 5 minutes, thinly slice against the grain into strips.
• Divide salad among four plates and top with steak strips; serve with lemon-pepper vinaigrette (posted separately).