STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)
Steps:
- Preheat the oven to 450 degrees F.
- Sprinkle the filets generously with salt.
- Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
- Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
- Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.
STEAK AU POIVRE WITH MUSHROOM AND TARRAGON SAUCE
This steak au poivre recipe is quite gourmet, but as you can see from the instructions below, very simple to make.
Provided by Karen Ciancio
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- To dry roast the peppercorns, put them into a small pan and roast them over a medium heat. Give them a little shake every so often. This should take only a 2 - 3 minutes. Be careful not to burn them. Turn off the heat and let them sit until they have cooled, then coarsely crush them in a pestle and mortar.
- Scatter the pepper mixture on to the base of a plate, and use it to coat each steak evenly.
- Pour the olive oil into a heavy skillet and place on a high heat. When the oil and the pan are searingly hot its time to cook the steaks. Place each steak into the skillet leaving a good gap around each one.
- Allow the steaks to cook for 3 minutes on each side for medium rare....4 minutes each side for medium.....2-3 minutes more each side for well done.
- When cooked to your taste remove the pan from the heat, take out the steaks and keep warm.
- Return the pan to a medium heat, add the mushrooms and saute for about 2 minutes increase the heat and add the brandy and deglaze, light the liquor and flambe. Add the red wine the stock and the tarragon, stirring well, then allow to simmer for 2 minutes. Add the cornflour mix and stir until thickened. Season if necessary.
- Arrange the steaks on 4 warm plates and pour some sauce over each one. Any left over sauce can be served separately, it will not go to waste!!
- Serve with your favourite vegetables.
Nutrition Facts : Calories 527 kcal, Carbohydrate 6 g, Protein 48 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 242 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
STEAK AU POIVRE WITH DIJON CREAM SAUCE
Categories Milk/Cream Beef Dairy Mustard Dinner Meat Steak Brandy Fall Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
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
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
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.
STEAK AU POIVRE
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
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.
STEAK AU POIVRE WITH WILD MUSHROOM AND BOURBON SAUCE
The classic Steak Au Poivre is heightened to a new level of grandeur with the pungent flavor of porcini mushrooms married with brandy and cream. You will turn heads with the showy spectacle of flames as the enticing aroma of brandy fills the air. This recipe comes from Food and Wine.
Provided by ckambic
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the steaks with the pepper.
- (The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
- Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
- Cover with plastic and let sit at room temp for 1-2 hours.
- Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
- Preheat the oven to 225 degrees.
- Remove the mushrooms but save the liquid.
- Rinse the mushrooms well, cut off any tough bits and discard.
- Finely chop the mushrooms.
- Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
- In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
- Add steaks and cook until browned, about 2 minutes a side.
- Remove from heat and add the other 1/4 cup of bourbon.
- Stand back, ignite with a long match, then shake the pan until the flames die down.
- Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
- for medium.
- Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
- Increase the heat to high, add the 1/2 cup of reserved liquid.
- Cook, stirring constantly, until syrupy, about 2 min.
- Sir in the cream and cook until slightly reduced, 2-3 min.
- Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
- Season with salt to taste.
- Transfer steaks to warmed plates.
- Stir any juices from the meat into the sauce and spoon over the steaks.
- Serve immediately.
SIMPLE STEAK AU POIVRE
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
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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