Steak Au Poivre Salad Recipes

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TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD



Tuna Steak au Poivre with White Beans and Bitter Greens Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce, 1 1/2-inch thick) tuna steaks
Coarse salt
Extra-virgin olive oil, for drizzling
Coarse black pepper
Lemon wedges, for passing
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
2 cloves garlic, finely chopped
2 cans cannellini beans, rinsed and drained
1 small onion, chopped
1 roasted red pepper, homemade, recipe follows or store bought, diced
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 handful chopped flat-leaf parsley, chopped
Coarse salt and pepper
1 head escarole, cleaned and shredded
1 medium head radicchio, shredded
1 lemon, juiced
Extra-virgin olive oil, to coat
Coarse salt

Steps:

  • If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
  • Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
  • In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
  • Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
  • To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
  • To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

STEAK AU POIVRE



Steak au Poivre image

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

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

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



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

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 SALAD



Steak Au Poivre Salad image

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

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 49m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cremini mushroom, thinly sliced
1 (6 ounce) bag Baby Spinach (or arugula)
3/4 cup thinly sliced shallot (or white onion)
3/4 cup fresh parsley leaves
1/2-3/4 cup fresh mint leaves
2 slices bacon, diced
1 (1 lb) New York strip steak, trimmed, seasoned with salt and black pepper

Steps:

  • Toss mushrooms, spinach, shallots, parsley, and mint together in a large bowl.
  • Cook bacon in a large saute pan over med-high heat until crisp.
  • Remove bacon to a paper towel-lined plate, then toss with spinach salad.
  • Sear steak in same pan in bacon drippings to desired doneness, 6-7 minutes per side for med-rare.
  • Let steak rest 5 minutes, thinly slice against the grain into strips.
  • Divide salad among four plates and top with steak strips; serve with lemon-pepper vinaigrette (posted separately).

Nutrition Facts : Calories 339.5, Fat 19.8, SaturatedFat 7.8, Cholesterol 94.6, Sodium 143.6, Carbohydrate 12.7, Fiber 2.2, Sugar 2.2, Protein 29.1

STEAK AU POIVRE (MORTON'S)



Steak Au Poivre (Morton's) image

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

3 (18 ounce) New York strip steaks, about 2-inches thick (or 3 Kansas City steaks) or 3 (18 ounce) shell steaks (or 3 Kansas City steaks)
vegetable oil cooking spray
seasoning salt, to taste
1 tablespoon unsalted butter
1 1/2 tablespoons chopped shallots
2 tablespoons cracked mixed peppercorns (red, green, white and black peppercorns, See note above)
1/2 cup cognac
3 tablespoons undiluted store-bought veal demi-glace (See note above)
3/4 cup heavy cream
salt

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 (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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