Steak Au Poivre Steaks With Crushed Peppercorns Food

STEAK AU POIVRE

Steps:

• If you have the time, prepare your steaks several hours ahead. Start by crushing the peppercorns very coarsely. Take a shallow dish, large enough to hold the two steaks, without them touching. Pour in one tablespoon olive oil, mixed with half of the crushed garlic. Coat each steak evenly on both sides with the peppercorns, and pressing them in firmly (use a heavy plate to do this). Lay the steaks in the dish and spoon over the other tablespoon of oil and the rest of the garlic. Cover and leave them in the fridge for several hours, turning once.
• When you're ready to cook the steaks, you will need a cast iron skillet (or heavy based frying pan). Place it over very high heat and let it preheat until it is very hot - the more daring you can be, the better the finished dish! Now, quickly drop each steak directly into the pan. Sear them quickly on each side - about 1 minute per side.
• (Do not be tempted to move the steaks other than to flip them as directed. Furthermore, flip your steaks with tongs rather than a fork, which will pierce them and allow juices to escape. ).
• Once seared, lower the heat and cook them. I like them "blue" which means they are seared and very rare. For medium rare give them 3 more minutes and for well done, 4 more minutes. You won't need to turn them.
• Either way 1 minute before the end of the cooking time, pour in the wine and let it bubble and reduce down to a syrupy consistency, about 1/3 of its original volume.
• This whole process is very brief, and I actually don't even bother setting a timer, I just count the minutes in my head. Once done, sprinkle with salt and serve as quickly as possible. This is best with a mixed green salad and a basic vinegaret dressing.

STEAK AU POIVRE (SOUTH BEACH)

Steps:

• In a small bowl, combine the crushed garlic and 1 tsp peppercorns. Press as small amount of the mixture onto each side of the steaks.
• Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.
• Arrange the steaks in the skillet so they do not overlap and cook, turning frequently, for 10 minutes, or until center of steak is 160 degrees.
• Remove steaks and keep warm.
• Clean the skillet, coat with cooking spray, and place over medium heat.
• Add the onion, bell peppers, and minced garlic an cook, stirring occasionally, for 5 minutes.
• Spoon the mixture over the steaks.
• In a small bowl, combine the bouillon granules, paprika, water, milk, and remaining 1/2 tsp peppercorns. Pour into skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
• Spoon sauce over steaks and serve immediately.

STEAK AU POIVRE (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)

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.

GRILLED STEAK AU POIVRE

Steps:

• Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
• Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
• Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
• Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
• Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.

STEAK AU POIVRE (MORTON'S)

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.