AU POIVRE PEPPERCORN STEAK SAUCE
Steps:
- Heat butter over medium heat in a heavy bottom sauce pan.
- Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.
- Add crushed peppercorns, stirring well.
- Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.
- Serve over your favorite steak.
- If you've tried this recipe, please come back and let us know how it was!
Nutrition Facts : Calories 245 kcal, Carbohydrate 7 g, Protein 2 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 76 mg, Sodium 158 mg, Fiber 2 g, ServingSize 1 serving
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 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.
STEAK AU POIVRE
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
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.
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
NICK'S PEPPER SAUCE (SAUCE AU POIVRE)
A very easy and tasty black pepper sauce that goes with a steak.
Provided by Nick Z.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
- Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 3.4 g, Cholesterol 40.7 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 279 mg, Sugar 1.5 g
PEPPERCORN STEAK SAUCE
Fantastic steak sauce, not a drop can be wasted it is so delicious. This is a recipe I found on the Pioneer Woman site (Filet au Poivre) and have modified it slightly making it work with different steak preparations.
Provided by Vicki G.
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt and lightly brown butter in a small saucepan.
- Whisk in remaining ingredients.
- Simmer on low 10 minutes, whisking occasionally.
- When ready spoon sauce over steaks or serve at the table.
Nutrition Facts : Calories 199.6, Fat 17.1, SaturatedFat 10.5, Cholesterol 56, Sodium 147.3, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 1
BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)
This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.
Provided by Jamies Kitchen
Categories Steak
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F.
- Pour and rub lemon juice all over the tenderloin.
- Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
- Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
- Rest meat for about 10 minutes before cutting.
- For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
- Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
- Add beef stock and boil until syrupy. about 10-12 minutes.
- Remove pot from heat, whisk in heavy cream.
- Return to medium heat, boil gently until thickened about 6-8 minutes.
- Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
- Salt to taste.
- Thicken with corn starch slurry until you can lightly coat back of spoon.
- Slice tenderloin and pour sauce over according to how you want to serve.
- Enjoy.
FRENCH PEPPER STEAK (STEAK AU POIVRE)
Make and share this French Pepper Steak (Steak Au Poivre) recipe from Food.com.
Provided by threeovens
Categories Steak
Time 20m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 8
Steps:
- Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
- Remove steak to serving platter and keep warm. Season lightly with salt to taste.
- Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.
Nutrition Facts : Calories 804.6, Fat 64, SaturatedFat 27, Cholesterol 183.1, Sodium 172.6, Carbohydrate 1.2, Fiber 0.4, Protein 40.1
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 (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)
This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.
Provided by littleturtle
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
More about "au poivre peppercorn steak sauce food"
STEAK AU POIVRE (FILLET IN GREEN PEPPERCORN SAUCE) – FOOD ...
From foodnetwork.com
FILLET STEAK WITH PEPPERCORN SAUCE RECIPE - BBC FOOD
From bbc.co.uk
STEAK AU POIVRE WITH GREEN PEPPERCORNS RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK AU POIVRE RECIPE - FRENCH STEAK AU POIVRE | HANK SHAW
From honest-food.net
STEAK AU POIVRE - SIMPLY DELICIOUS
From simply-delicious-food.com
STEAK AU POIVRE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
STEAK AU POIVRE - COMFORTABLE FOOD
From comfortablefood.com
STEAK WITH PEPPERCORN SAUCE (STEAK AU POIVRE) – EAT ...
From eatlittlebird.com
STEAK AU POIVRE WITH RED WINE PAN SAUCE RECIPE | FOOD & WINE
From foodandwine.com
STEAK AU POIVRE WITH BRANDY CREAM SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
STEAK AU POIVRE WITH CREAM SAUCE - SAVORY THOUGHTS
From savorythoughts.com
AU POIVRE PEPPERCORN STEAK SAUCE | PEPPERCORN SAUCE ...
From pinterest.ca
STEAK AU POIVRE RECIPE - BON APPéTIT
From bonappetit.com
CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE STEAK AU POIVRE | THE MANUAL
From themanual.com
HOW TO MAKE STEAK AU POIVRE – HERITAGE FOODS
From heritagefoods.com
STEAK AU POIVRE - GLUTEN FREE RECIPES
From fooddiez.com
STEAK AU POIVRE RECIPE - RECIPES.NET
From recipes.net
WHAT IS AU POIVRE SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FOOD WISHES VIDEO RECIPES: STEAK AU POIVRE “PEPPER STEAK”
From foodwishes.blogspot.com
STEAK AU POIVRE - STEVEN AND CHRIS - CBC
From cbc.ca
STEAK AU POIVRE RECIPE OR STEAK WITH PEPPERCORN SAUCE ...
From foodnewsnews.com
STEAK AU POIVRE RECIPE WITH COGNAC CREAM SAUCE
From easy-french-food.com
STEAK AU POIVRE WITH COURVOISIER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK AU POIVRE (PEPPERCORN-CRUSTED) WITH OVEN FRIES ...
From wednesdaynightcafe.com
BEST WINE WITH STEAK AU POIVRE | INAHARAFRUN
From inaharafrun.blogspot.com
STEAK AU POIVRE - STEVEN AND CHRIS - CBC
From cbc.ca
STEAK AU POIVRE - COOKING TO ENTERTAIN
From cookingtoentertain.com
[RECIPE] CLASSIC STEAK AU POIVRE FROM BISTROT DE YOUNTVILLE
From guide.michelin.com
BLACK PEPPERCORN SAUCE, SAUCE AU POIVRE | LOVEFOODIES
From lovefoodies.com
PEPPERCORN STEAK SAUCE JAMIE OLIVER RECIPES
From tfrecipes.com
FOUR-PEPPER STEAK AU POIVRE RECIPE - FOOD & WINE
From foodandwine.com
PORK AU POIVRE (PEPPERCORN SAUCE) RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK AU POIVRE (STEAK WITH PEPPER AND MUSHROOM SAUCE ...
From foodnewsnews.com
CLASSIC AU POIVRE SAUCE FOR STEAK » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
SAUCE AU POIVRE - ALICES KITCHEN
From alices.kitchen
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love