Steak Au Poivre With Brandy Cream Sauce Recipes

STEAK AU POIVRE

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.

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:

• 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 BRANDY CREAM SAUCE

Steps:

• Pat steaks dry with paper towels. Press crushed peppercorns evenly onto each side of steaks.
• Melt butter with oil in large heavy frypan over medium heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to a platter; keep warm.
• To prepare sauce, add onion and garlic to pan and sauté for 2 minutes. Stir in brandy, stock and mustard. Simmer until liquid is reduced by half. Stir in cream. Bring to a boil.
• Reduce heat and simmer until sauce is thickened, about 5 - 7 minutes. Stir in salt. Spoon sauce over steaks and serve immediately.

STEAK AU POIVRE WITH WILD MUSHROOM AND BOURBON SAUCE

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.

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 WITH DIJON CREAM SAUCE

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 (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)

Steps:

• In a saucepan, heat the cream until it reduces by half (20-30 minutes).
• In a saute pan, heat the oil and butter.
• Spread crushed peppercorns on a work surface.
• Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
• Lay the steaks in the pan.
• Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
• Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
• When the steaks have cooked, remove them from the pan; pour in the brandy.
• Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
• Place each steak on a toasted slice of bread and top with sauce.