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
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.
FILET OF BEEF AU POIVRE
There are many different recipes on this site but none as delicious as this one in "Barefoot in Paris" cookbook by Ina Garten, 2004. Inactive prep time 15 minutes.
Provided by Manami
Categories Meat
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
- Allow to rest at room temperature for 15 minute.
- Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
- Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
- Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
- Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
- These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
Nutrition Facts : Calories 111.8, Fat 10.3, SaturatedFat 4.8, Cholesterol 17.8, Sodium 134.7, Carbohydrate 4.7, Fiber 0.6, Protein 1.3
FILET OF BEEF AU POIVRE
Steps:
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
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 TIPS AU POIVRE
This is a 30-Minute recipe from Cook's Country. We had this for dinner with potatoes au gratin (from the same Cook's Country issue) and recipe #357594. The sauce goes great with just about anything! Make sure you don't overcook the beef - 7 minutes on medium-high heat was just right for a perfect medium rare.
Provided by Chilicat
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
- Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.
TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
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