Steak Au Poivre And Broiled Stuffed Tomatoes Recipes

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FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS



Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon grapeseed oil
2 cloves garlic, lightly crushed with the side of a knife blade and minced
4 scallions, white and tender green parts only, sliced on the bias
1 cup sun-dried tomatoes (oil-packed or re-hydrated in water if dry packed), cut into 1/4-inch pieces
1 tablespoon red wine vinegar
1 teaspoon beef base stirred into 1 cup water (part of which should be the soaking liquid if re-hydrating the sun-dried tomatoes)
2 tablespoons butter, cubed
1 pint (about 8) Brussels sprouts, tough outer leaves removed and halved
1/2 pound bacon
2 tablespoons butter
1/2 teaspoon paprika
Salt and freshly ground black pepper
6 garlic cloves, lightly crushed with the side of a knife blade and minced
1 tablespoon cracked black pepper
4 (6-ounce) filet mignon steaks or 8 (3-ounce) steaks if serving as part of a duo plate
Salt and freshly ground black pepper
1 tablespoon grapeseed oil

Steps:

  • To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
  • Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
  • Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
  • Preheat oven to 425 degrees F.
  • Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
  • Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
  • Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.

GRILLED STEAK AU POIVRE



Grilled Steak Au Poivre image

Make and share this Grilled Steak Au Poivre recipe from Food.com.

Provided by Jackie 6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 rib eye steaks, 3/4-inch thick
1 1/2 teaspoons olive oil
1 teaspoon salt
3 -4 tablespoons peppercorns, coarsely cracked
2 tablespoons butter
4 shallots, minced
2 tablespoons cognac or 2 tablespoons brandy
1/3 cup dry red wine
3 tablespoons heavy cream
1 1/2 cups beef gravy, canned or homemade
salt & freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 373.2, Fat 16.1, SaturatedFat 8.2, Cholesterol 33.3, Sodium 1152.1, Carbohydrate 57, Fiber 20.2, Sugar 0.8, Protein 12.3

STEAK AU POIVRE (CLASSIC)



Steak Au Poivre (Classic) image

Make and share this Steak Au Poivre (Classic) recipe from Food.com.

Provided by SkinnyMinnie

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 beef loin steaks, cut 1-inch thick
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon vegetable oil
1/3 cup shallot, finely chopped
1/4 cup butter, cut into 4 pieces (1/2 stick)
1/2 cup cognac or 1/2 cup other brandy
3/4 cup heavy cream

Steps:

  • Preheat oven to 200º.
  • Pat steaks dry and season both sides with kosher salt.
  • Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
  • Heat a 12-inch heavy skillet (preferably cast-iron) over medium high heat until hot, about 3 min, then add oil. Swirl skillet to lightly coat the entire skillet.
  • Saute steaks in batches (2 at a time). DO NOT TOUCH - this lets them brown nicely and makes all the difference. Cook for 6 min and flip and cook for another 6 minute for medium rare steaks. Repeat with remaining 2 steaks.
  • Transfer cooked steaks to a heatprook platter and keep warm in the oven.
  • After all 4 steaks are cooked pour off fat from skillet if any, then add shallots and half of the butter. Cook over medium low heat, stirring and scraping up any brown bits from bottom of the pan until the shallots are well browned all over, 3-5 minute.
  • Remove skillet from heat and add Cognac. (If you add while on the burner it may ignite.) Boil, stirring until liquid is reduced to a glaze, 2-3 minute.
  • Add cream and any meat juices that have accumulated on the platter in the oven. Boil sauce, stirring occasionally, until reduced by half, 3-5 minute
  • Add the other half of the butter and cook over low heat swirling the skillet to melt and incorporate the butter.
  • Serve sauce with steaks.

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