Lotte Au Poivre Recipes

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AU POIVRE SAUCE



Au Poivre Sauce image

Categories     Sauce     Low Fat     Low Sodium     Healthy     Simmer     Boil

Yield makes 1 1/3 cups

Number Of Ingredients 8

1 tablespoon unsalted butter
2 small shallots, chopped fine (1/4 cup)
2 tablespoons crushed pepper medley
3 tablespoons brandy or Cognac
1/2 cup low-fat, low-sodium beef broth
1 cup evaporated skim milk
1 tablespoon plus 1 teaspoon cornstarch
Salt

Steps:

  • Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
  • Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
  • Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
  • Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
  • healthy tips
  • Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
  • nutrition information
  • Fat: 14g (before), 0.6g (after)
  • Calories: 152 (before), 23 (after)
  • Protein: 1g
  • Carbohydrates: 2g
  • Cholesterol: 2mg
  • Fiber: 0g
  • Sodium: 51mg

FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Provided by Ina Garten

Categories     main-dish

Time 36m

Yield 6 servings

Number Of Ingredients 8

6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

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.

LOTTE AU POIVRE



Lotte au Poivre image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 fillets monkfish, about 1 1/4 pounds
2 teaspoons crushed white peppercorns, or coarse black pepper
Salt to taste
2 tablespoons olive oil
2 tablespoons finely chopped shallots
4 tablespoons dry white wine
4 tablespoons soft butter
Chervil or dill sprigs for garnish

Steps:

  • Coat the fish on both sides with the pepper. Sprinkle with salt to taste.
  • Heat the oil in a black cast-iron skillet over a medium flame. Add the fish immediately and cook for about 2 minutes until lightly browned. Turn the filets, cover tightly, lower the heat and cook for 3 minutes. Transfer the fish to a warm plate and keep warm.
  • Add the shallots to the skillet; stir and cook over a medium heat until wilted. Add wine and bring to a boil, stirring. Reduce by half, add butter and blend well. Spoon the sauce over each fillet. Garnish with a sprig of chervil or dill.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams

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