Steak Au Poivre With Mushroom And Tarragon Sauce Recipes

STEAK AU POIVRE WITH MUSHROOM AND TARRAGON SAUCE

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.

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.

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 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 WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH

Steps:

• Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
• Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
• Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
• Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
• Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.

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.