STEAK WITH CREAMY PEPPERCORN SAUCE
Recipe video above. One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat.
Provided by Nagi
Time 17m
Number Of Ingredients 7
Steps:
- Take the steaks out of the fridge 20 minutes before planning to cook.
- Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
Nutrition Facts : Calories 352 kcal, Carbohydrate 1 g, Protein 2 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 81 mg, Sodium 187 mg, 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
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
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 (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.
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
Meaty beef tenderloin gets a quick sear before being doused in a rich and tasty sauce of pepper, Cognac, cream. In my opinion, nothing rivals the sauté dish known far and wide as steak au poivre. Not only does it taste great, it's also a fine example of two basic culinary skills: sautéing meat and assembling a pan sauce. I also like the dish personally because it features plenty of pepper. This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 55m
Number Of Ingredients 7
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 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.
- Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. 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, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
WHAT TO SERVE WITH STEAK AU POIVRE? 10 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
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
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.
STEAK AU POIVRE WITH DIJON CREAM SAUCE
Categories Milk/Cream Beef Dairy Mustard Dinner Meat Steak Brandy Fall Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
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.
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- Trim the steak of any excess fat. Cut the meat into 2 pieces. Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.
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4.3/5 (3)Total Time 1 hrCategory Beef
- Remove the steaks from the fridge, pat dry, salt generously on both sides, and let sit on paper towels for 30-60 minutes before cooking.
- While the steak is resting make a paste of the garlic. Sprinkle a generous amount of course salt on top of the smashed garlic, and using the palm of your hand on the flat side of a knife, slide the knife over the garlic repeatedly until a paste forms.
- Crush the peppercorns using a mortar and pestle (or heavy bottomed pan). Pat the rested steaks dry, and firmly press the top and bottom of each steak into the peppercorns.
- Heat a large cast iron skillet over high heat. Add 2 tbsp of butter and 1 tbsp olive oil, and melt, stirring to combine.
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STEAK AU POIVRE RECIPE - RECIPES.NET
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Cuisine ETotal Time 1 hrCategory SteakCalories 336 per serving
- Leave steaks to rest at room temperature for 30 minutes to 1 hour. Pat dry with a paper towel and generously season both sides of each steak with kosher salt.
- Crush the black peppercorns into irregular pieces using a mortar and pestle. Or, wrap the peppercorns in a kitchen towel and push against them using a skillet.
- Press the crushed peppercorn into both sides of each steak until each piece of meat is generously coated.
- Over medium-high heat, add the olive oil and butter to your skillet. Once the pan starts to smoke, add the steaks. For a medium-rare steak, cook for about 3½ minutes on each side.
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- Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
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- Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
- Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
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