CLASSIC STEAK AU POIVRE RECIPE
Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.
Provided by Daniel Gritzer
Categories Condiments and Sauces Mains
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.
- Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
- Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
- Arrange steaks on plates and pour sauce on top. Serve with French fries , mashed potatoes , or other sides of your liking.
Nutrition Facts : Calories 703 kcal, Carbohydrate 9 g, Cholesterol 223 mg, Fiber 2 g, Protein 48 g, SaturatedFat 24 g, Sodium 390 mg, Sugar 2 g, Fat 52 g, ServingSize Makes 4 servings, UnsaturatedFat 0 g
CLASSIC FRENCH STEAK AU POIVRE
Steps:
- Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
- Enjoy!
Nutrition Facts : Calories 1032 kcal, Carbohydrate 3 g, Cholesterol 275 mg, Fiber 0 g, Protein 58 g, SaturatedFat 41 g, Sodium 318 mg, Sugar 2 g, Fat 83 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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
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.
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 (CLASSIC)
Make and share this Steak Au Poivre (Classic) recipe from Food.com.
Provided by SkinnyMinnie
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200º.
- 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 medium high heat until hot, about 3 min, then add oil. Swirl skillet to lightly coat the entire skillet.
- Saute steaks in batches (2 at a time). DO NOT TOUCH - this lets them brown nicely and makes all the difference. Cook for 6 min and flip and cook for another 6 minute for medium rare steaks. Repeat with remaining 2 steaks.
- Transfer cooked steaks to a heatprook platter and keep warm in the oven.
- After all 4 steaks are cooked pour off fat from skillet if any, then add shallots and half of the butter. Cook over medium low heat, stirring and scraping up any brown bits from bottom of the pan until the shallots are well browned all over, 3-5 minute.
- Remove skillet from heat and add Cognac. (If you add while on the burner it may ignite.) Boil, stirring until liquid is reduced to a glaze, 2-3 minute.
- Add cream and any meat juices that have accumulated on the platter in the oven. Boil sauce, stirring occasionally, until reduced by half, 3-5 minute
- Add the other half of the butter and cook over low heat swirling the skillet to melt and incorporate the butter.
- Serve sauce with steaks.
PORTOBELLO 'STEAK' AU POIVRE
Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
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