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
Steps:
- In a spice mill, coarsely grind the peppercorns and spread them on a plate. (Or put the peppercorns in a large plastic bag and crush them with a rolling pin or the back of a small, heavy skillet.) Press the meat into the peppercorns covering both sides completely. (Some will come off in cooking.)
- Heat a large heavy skillet over medium-high heat. Add the oil and then the meat. Cook for 2 to 4 minutes depending on the thickness of the meat and how you want it done. Turn the steaks over and cook another 2 to 4 minutes. Remove the pan from the heat and add the brandy. Return the pan to high heat and cook until the liquid has reduced by half, about 1 to 2 minutes. Take the steaks out of the pan and set them aside. Add the cream and butter to the pan and cook until the cream has reduced to a thick sauce. Return the steaks to the pan, along with any accumulated juices, and warm them through. Serve the steaks on warm plates and cover them with the sauce. Sprinkle on some salt, to taste.
STEAK AU POIVRE
Steps:
- Preheat oven to 375 degrees. Using the bottom of a small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 teaspoon crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce.
STEAK AU POIVRE FOR 2
With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, heat 2 teaspoons oil over medium heat. Add steaks; cook 5-7 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 same pan, heat remaining oil over medium-high heat. Add shallot; cook and stir about 1 minute or until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened., Stir in consomme and rosemary; bring to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened. Serve with steaks.
Nutrition Facts : Calories 425 calories, Fat 25g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 503mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
STEAK AU POIVRE WITH GREEN PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 15 grams, Sodium 590 milligrams, Sugar 1 gram, TransFat 0 grams
STEAK AU POIVRE WITH A CURRY TWIST
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
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 (MORTON'S)
Here the peppery flavor comes entirely from the sauce and not from pressing the peppercorns into the meat as in most steak au Poivre versions. The creamy sauce is made with plenty of crushed peppercorns, but without brandy, a common ingredient in the French version of the sauce. Morton's, the legendary steakhouse, suggests Kansas City bone-in steaks, also known as shell steaks, strip, and NY strip. The sauce recipe here makes more than what you'll need, but it's tricky to make much less than 2 cups. You can freeze the peppercorn base before the cream is added for future use. Recipe from Morton's Steak Bible, a cookbook I highly recommend. NOTE: Peppercorn mixes are easy to find in supermarkets and specialty stores. If you have only black peppercorns, use them instead. NOTE: You can buy veal demi-glace in a small container, usually about 1 ½ ounces, in specialty food stores, some supermarkets and even some price clubs. One of the best is More Than Gourmet Demi-Glace Gold.
Provided by Sandi From CA
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
- In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.
- Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely.
- Add ¾ cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.
- Set aside to cool When cool, cover and refrigerate for up to 3 days.
- Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
- Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness.
- Meanwhile, heat the peppercorn sauce if it's not already warm.
- To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.
STEAK AU POIVRE (STEAKS WITH CRUSHED PEPPERCORNS)
Make and share this Steak Au Poivre (Steaks With Crushed Peppercorns) recipe from Food.com.
Provided by threeovens
Categories Steak
Time 22m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the steaks with salt on both sides. Season with the peppercorns and press into steaks so they adhere.
- Heat oil in a heavy skillet over high heat until almost smoking. Add steaks and cook about 3 minutes and turn. Cook about 2 minutes, or longer, if you prefer them well done; remove to a platter and keep warm.
- Pour off fat from skillet, then add 2 teaspoons butter. Add shallots and cook, stirring, until wilted. Add wine and cook, while stirring, until wine is almost evaporated. Add cream and cook 1 minute. Swirl in remaining butter and pour gravy over steaks.
Nutrition Facts : Calories 1015.5, Fat 77.6, SaturatedFat 32.1, Cholesterol 243.3, Sodium 208.4, Carbohydrate 18.6, Fiber 6.6, Sugar 0.5, Protein 57.4
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