Steak Au Poivre South Beach Recipes

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STEAK AU POIVRE



Steak au Poivre image

Provided by Emeril Lagasse

Categories     main-dish

Time 38m

Yield 2 servings

Number Of Ingredients 12

2 6-ounce rib eye steaks
Salt and 1 cup coarse-cracked black peppercorns
1/2 cup Dijon mustard
Vegetable oil, for sauteing
1/4 cup minced shallots
2 tablespoons good-quality brandy
1 tablespoon chopped garlic
2 cups veal stock
1/4 cup heavy cream
3 tablespoons butter
Chopped parsley, for garnish
Fried shoestring potatoes, for serving

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



Steak au Poivre image

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

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

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



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

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 (SOUTH BEACH)



Steak Au Poivre (South Beach) image

This is from the South Beach Diet Cookbook. Nutritional data from the cookbook claims 204 cal, 7 g fat, 8 g carb, 1 g fiber per serving. Pay attention to the caloric and fat content of the steak you buy to meet your nutritional needs. This recipe would also be good with pork, chicken, or lamb.

Provided by muncheechee

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, 1 crushed and 1 minced
1 1/2 teaspoons peppercorns, crushed
16 ounces lean beef tenderloin steaks
1/4 onion, chopped
2/3 cup green bell pepper, strips
2/3 cup red bell pepper, strips
2/3 cup yellow bell pepper, strips
1/2 teaspoon beef bouillon granules
1/2 teaspoon paprika
1/3 cup water
1/3 cup fat-free evaporated milk

Steps:

  • In a small bowl, combine the crushed garlic and 1 tsp peppercorns. Press as small amount of the mixture onto each side of the steaks.
  • Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.
  • Arrange the steaks in the skillet so they do not overlap and cook, turning frequently, for 10 minutes, or until center of steak is 160 degrees.
  • Remove steaks and keep warm.
  • Clean the skillet, coat with cooking spray, and place over medium heat.
  • Add the onion, bell peppers, and minced garlic an cook, stirring occasionally, for 5 minutes.
  • Spoon the mixture over the steaks.
  • In a small bowl, combine the bouillon granules, paprika, water, milk, and remaining 1/2 tsp peppercorns. Pour into skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
  • Spoon sauce over steaks and serve immediately.

Nutrition Facts : Calories 326.2, Fat 21, SaturatedFat 8.4, Cholesterol 97.5, Sodium 161.5, Carbohydrate 8.7, Fiber 1.7, Sugar 4.5, Protein 25

STEAK AU POIVRE



Steak au Poivre image

We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 - and there's a reason why, even after we started adorning meat with chiles, salts, and dry rubs, we continue to return to this dish. Why? Because it's so darn good.

Categories     Milk/Cream     Beef     Sauté     Quick & Easy     Brandy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (3/4- to 1-inch-thick) boneless beef top-loin (strip) steaks (8 to 10 oz each)
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon vegetable oil
1/3 cup finely chopped shallots
1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
1/2 cup Cognac or other brandy
3/4 cup heavy cream

Steps:

  • Preheat oven to 200°F.
  • Pat steaks dry and season both sides with kosher salt.
  • Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
  • Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
  • Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
  • Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
  • Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY



French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

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

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

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

MEAN CHEF'S STEAK AU POIVRE



Mean Chef's Steak Au Poivre image

I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)

Provided by newspapergal

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 -8 ounce) New York strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry
salt
3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
olive oil, for the pan
1 cup red wine (Cabernet Sauvignon or Pinot Noir)
4 -6 tablespoons butter, sliced

Steps:

  • Heat the oven to 500°F.
  • Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
  • Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
  • When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
  • (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
  • For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
  • Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
  • Transfer the steaks to a warm plate and tent with foil.
  • With a spoon, remove any fat from the skillet.
  • Put the skillet back on the burner and heat to medium high.
  • Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
  • Whisk in the butter a slice at a time, whisking until completely melted.
  • Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
  • Variations: add shallots to the pan sauce, finish with chopped parsley.
  • substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
  • substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

STEAK AU POIVRE WITH A CURRY TWIST



Steak au Poivre with a Curry Twist image

South Beach-type recipe that switches things up by using red curry instead of paprika. The curry sauce is delicious. Often I will double or triple the sauce recipe to use over rice or with chicken.

Provided by CARMOMOF4

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

1 clove garlic, crushed
1 teaspoon crushed black peppercorns
4 (4 ounce) beef tenderloin steaks, trimmed
olive oil cooking spray
⅔ cup green bell pepper strips
⅔ cup red bell pepper strips
⅔ cup yellow bell pepper strips
¼ onion, chopped
1 clove garlic, minced
½ teaspoon beef bouillon granules
1 teaspoon red curry powder
½ teaspoon crushed black peppercorns
⅓ cup fat-free evaporated milk
⅓ cup water

Steps:

  • Mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. Press a small amount of the mixture on both sides of the steaks.
  • Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
  • Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove the steaks to a serving platter and keep warm.
  • Cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
  • Mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. Cook and stir over medium heat until the bouillon granules have dissolved.
  • Continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
  • Spoon the sauce over the steaks to serve.

Nutrition Facts : Calories 291 calories, Carbohydrate 8.2 g, Cholesterol 96 mg, Fat 13 g, Fiber 1.5 g, Protein 33.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 4.8 g

STEAK AU POIVRE



Steak au Poivre image

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

4 beef tenderloin steaks (6 ounces each)
1 tablespoon coarsely ground pepper
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons olive oil, divided
2 cups sliced fresh shiitake mushrooms
1 tablespoon minced fresh thyme
2 tablespoons brandy
2 tablespoons heavy whipping cream

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.

SIMPLE STEAK AU POIVRE



Simple Steak au Poivre image

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

4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
Salt
1 tablespoon coarsely crushed black pepper
1 teaspoon coarsely crushed Sichuan pepper
2 tablespoons unsalted butter
2 large shallots, finely diced
1 1/2 cups rich beef or chicken broth
1 tablespoon Cognac or bourbon
1/4 cup crème fraîche
1 bunch watercress, for garnish

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

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2020-01-27 Heat the oil in a heavy skillet over medium-high heat. Add the steak and brown on both sides to desired degree of doneness. For beef round allow 5 minutes for rare and 7 to 8 minutes for medium rare – cooking time for different cuts and thicknesses will vary. Place on serving platter and keep warm. 2 Add the wine and brandy to the pan.
From tasteoffrancemag.com


RECIPES FOR STEAK AU POIVRE - CREATE THE MOST AMAZING DISHES
Wild Rice And Ham Soup Recipe Soup Spoon Cafe Menu Slow Cooker Easy Taco Soup
From recipeshappy.com


HEATHCOTE'S STEAK AU POIVRE RECIPE - GREAT BRITISH CHEFS
8 black peppercorns. 8 white peppercorns. 2. Season the steaks with the crushed peppercorns and sea salt and cook in a hot frying pan with a dash of oil until rare. 2 fillet steaks, each weighing 150g. 3. Remove the steaks from the pan and place to one side to rest. 4.
From greatbritishchefs.com


SOUTH BEACH DIET RECIPE - STEAK AU POIVRE CALORIES, CARBS
South Beach Diet Recipe South Beach Diet Recipe - Steak Au Poivre. Serving Size : 1 tenderloin. 204 Cal. 18 % 8g Carbs. 35 % 7g Fat. 47 % 21g Protein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,796 cal. 204 / 2,000 cal left. Fitness Goals : Heart Healthy . Fat 60g. 7 / 67g left. Sodium 2,228g. 72 / 2,300g left. Cholesterol 241g. 59 / …
From myfitnesspal.com


STEAK - SOUTH BEACH DIET
Start your day the South Beach way with these delicious recipes. Lunch/Dinner. Get creative in the kitchen with these plan-friendly dishes that are filled with flavor. Snacks. Snack your way to weight loss with these go-to and guilt-free recipes. Search: Quick Links. THE PALM: Get Tips & Recipes; Contact Us: 1-855-889-2027; Search: Steak. Steak . Sign into your South Beach …
From palm.southbeachdiet.com


STEAK AU POIVRE | SOUTH BEACH DIET RECIPES, SOUTH BEACH DIET, STEAK …
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From pinterest.co.uk


STEAK AU POIVRE RECIPE | MYRECIPES
Combine pepper, garlic powder, and salt; rub over both sides of steak. Advertisement. Step 2. Coat a large nonstick skillet with cooking spray; place skillet over medium heat until hot. Add steak, and cook 7 minutes on each side or to desired degree of doneness. Transfer to a serving platter; set aside, and keep warm. Step 3.
From myrecipes.com


STEAK AU POIVRE RECIPE - FRENCH STEAK AU POIVRE | HANK SHAW
2014-04-03 Turn off the heat and mix in the cream. When the sauce stops bubbling, add the remaining 2 tablespoons of butter one tablespoon at a time, swirling each tablespoon in to incorporate it. Doing this should prevent the butter from …
From honest-food.net


10 BEST STEAK AU POIVRE WITH NO ALCOHOL RECIPES | YUMMLY
2022-05-04 The Best Steak Au Poivre With No Alcohol Recipes on Yummly | Orange Steak Au Poivre, Steak Au Poivre, Steak Au Poivre
From yummly.com


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