Steak Au Poivre With Green Peppercorns Food

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:

• Let steak sit at room temperature 30 minutes. Place peppercorns in a plastic bag and lightly crush with a rolling pin or meat mallet. Lightly brush steak with oil and season generously with kosher salt. Coat both sides with peppercorns, pressing to adhere. Let stand 15 minutes.
• Heat a cast-iron skillet over medium-high until very hot, 3 to 4 minutes. Swirl in oil. Add steak and cook, flipping once, until a thermometer reads 130°F (for medium-rare), 10 to 12 minutes total. Sear fat cap to finish, 1 to 2 minutes more. Transfer to a plate; tent with foil. Let rest 15 minutes before slicing so the juices redistribute. Remove skillet from heat and let cool slightly.
• While steak is resting, wipe skillet clean. Add butter and shallot to skillet and cook over medium, stirring often, until shallot softens, 1 to 2 minutes. Carefully add cognac and cook, scraping browned bits from pan, until almost evaporated, 2 to 3 minutes.
• Add Worcestershire, broth and any accumulated steak juices from plate. Reduce sauce to 1/2 cup, about 5 minutes. Stir in cream and cook, stirring, until thickened, about 1 minute more. Drizzle over sliced steak and serve with greens.

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY

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!

CLASSIC STEAK AU POIVRE RECIPE

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.

RIB-EYE STEAK AU POIVRE WITH CAPERS

Steps:

• In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
• Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
• In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
• Transfer the steaks to a warmed platter and season again with salt.
• Discard the fat in the skillet.
• Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
• Add the mustard, green peppercorns and capers in brine and stir once or twice.
• Remove the skillet from the heat and stir in the butter.
• Return the steaks to the skillet and turn to glaze with the sauce.
• Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.

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!

STEAK AU POIVRE WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks with salt and pepper.
• Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
• Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
• Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
• Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley

STEAK AU POIVRE WITH ROASTED POTATOES AND HARICOTS VERTS

Steps:

• Over medium heat, melt the remaining 2 Tbsp butter in the pan you used to cook the steak. Add the shallot and cook until soft. Stir in the brandy, scraping the bottom of the pan to remove any browned bits. Add the broth and green peppercorns,boiling until slightly reduced. Stir in the cream. Boil for another 2 to 3 minutes, until the sauce has thickened. Spoon the sauce over the steaks and arrange the haricots verts and potatoes.

STEAK AU POIVRE WITH MUSHROOM AND TARRAGON SAUCE

Steps:

• To dry roast the peppercorns, put them into a small pan and roast them over a medium heat. Give them a little shake every so often. This should take only a 2 - 3 minutes. Be careful not to burn them. Turn off the heat and let them sit until they have cooled, then coarsely crush them in a pestle and mortar.
• Scatter the pepper mixture on to the base of a plate, and use it to coat each steak evenly.
• Pour the olive oil into a heavy skillet and place on a high heat. When the oil and the pan are searingly hot its time to cook the steaks. Place each steak into the skillet leaving a good gap around each one.
• Allow the steaks to cook for 3 minutes on each side for medium rare....4 minutes each side for medium.....2-3 minutes more each side for well done.
• When cooked to your taste remove the pan from the heat, take out the steaks and keep warm.
• Return the pan to a medium heat, add the mushrooms and saute for about 2 minutes increase the heat and add the brandy and deglaze, light the liquor and flambe. Add the red wine the stock and the tarragon, stirring well, then allow to simmer for 2 minutes. Add the cornflour mix and stir until thickened. Season if necessary.
• Arrange the steaks on 4 warm plates and pour some sauce over each one. Any left over sauce can be served separately, it will not go to waste!!
• Serve with your favourite vegetables.

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.

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!

STEAK AU POIVRE GREEN

Steps:

• Mix black peppercorns and 2 Tablespoons of the crushed green peppercorns on a large plate. Season the steaks on both sides with salt and then press meat into the peppercorns on both sides to coat. Heat oil in a heavy saute pan over a medium high heat. Place steaks in pan and sear over the high heat for about 3-4 minutes per side for medium rare. While meat cooks, mince shallot. Move meat to a cutting board to rest and cover with a foil tent. Meanwhile, pour off fat in the pan and return in to the stove over a medium flame. Melt butter in the pan and scrape up the meat stuck to the pan as the butter melts. Add shallots and saute for 2-3 minutes until softened. Add brandy and cook down until only 3-4 tablespoons remain. Add broth, cream, and reserved 1 Tablespoon green peppercorns. Cook for a few minutes until slightly thickened. Taste and add salt as necessary. To serve, plate steak with toasted country bread and spoon sauce over both the meat and the bread.

STEAK AU POIVRE

Steps:

• Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10-15 minutes. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
• Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.
• Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
• Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn't ignite, it's okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.
• While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
• Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.

STEAK AU POIVRE

Steps:

• In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and fennel seeds coarse with bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates.
• Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Season sauce with salt and spoon over steaks.

CLASSIC STEAK AU POIVRE

Steps:

• If you've got time, prepare your steak au poivre one or several hours ahead. Begin by crushing the peppercorns very coarsely with a pestle and mortar (if you don't have a pestle and mortar then use the back of a tablespoon and crush them on a flat surface). Now take a shallow dish, large enough to hold 2 steaks comfortably side by side, then pour 1 tablespoon of the olive oil mixed with half a clove of the crushed garlic into the dish. Then coat each steak evenly on both sides with the crushed peppercorns, pressing them in firmly. Lay the steaks in the dish and spoon the other tablespoon of oil and the rest of the garlic over them. Cover with clingfilm and leave them aside for several hours, turning them over once. When you're ready to cook the steaks, you need a thick-based frying pan. Place it over a very high heat and let it preheat until it's very hot indeed - the more daring you can be in getting the pan really hot, the better the finished steak will be! Now quickly drop each steak directly into the pan. Sear them quickly on both sides - give them about 1 minute on each side. Then lower the heat and cook them how you want them. Some people like them 'blue', which means seared only and very rare; for medium rare give them 3 more minutes, and for well done, 4 more minutes. Either way, 1 minute before the end of the cooking time, pour in the wine, then let it bubble and reduce down to a syrupy consistency about one-third of its original volume. This whole process will be very brief. Sprinkle with salt and serve the steaks as quickly as possible with the wine sauce poured over. If you want to be really French, serve with frites and a green salad.

STEAK AU POIVRE VERT

Steps:

• Put the stock in a pan and reduce to coating consistency (about 10 mins).
• Brush the steak with the oil and season with salt add a generous sprinkling of pepper.
• Heat a sauté pan with 20g of butter. Hold the steak on its fatty edge to render down the fat, and the cook the steak on one side until crusted. Turn the steak over and cook until done as liked. A sirloin is best medium rare. Add the cognac to the pan, reduce a second, and flambé until the flames die out. Set the steak aside to rest while you finish the sauce.
• Add the wine to the pan and reduce until only 1 tbsp is left. Add the peppercorns and sauté them for a moment. Add the stock and reduce a bit more for a couple of minutes. Use the back of a spoon to crush some of the peppercorns a little.
• Add the cream and reduce some more until the sauce is thick. Remove the pan from the heat and whisk in the butter.
• Plate up the steak and pour over with the sauce.

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!

STEAK AU POIVRE VERT

Steps:

• In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup.
• (Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful).
• The cream should be thick.
• When it is, set in refrigerator.
• In skillet large enough to hold the filets in a single layer, heat oil until it is hot.
• Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature).
• Pour off excess fat from the skillet and deglaze with brandy; set aside.
• To the cream, add bouillon cubes, lemon juice, salt and sherry.
• Stirring constantly, bring to a boil.
• Remove from heat and add deglazing liquid along with the peppercorns.
• Reheat and pour a small amount over each steak.
• Serve remaining sauce in a gravy boat.