STEAK AU POIVRE
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
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 VERT
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts :
STEAK AU POIVRE VERT
Every time I've ever made this I've been told that it was the best steak anyone has ever had! I found the recipe years ago on The Food Network's website, but sadly, it's no longer there. I hope you enjoy it as much as I have :)
Provided by crazy lil chef
Categories Meat
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- For the steak.
- Place the green peppercorns in a mortar and pestle and lightly crush them.
- Place steaks on a plate and pat dry with paper towels. Press the crushed green peppercorns into the meat with your fingers. Generously grind black pepper over steaks. Cover with cling wrap and let stand in the refrigerator for half an hour or longer so that the pepper flavour will penetrate into the meat.
- Heat a sauté pan on high flame, then place steaks into hot pan. Lower heat to medium-high.
- Sear the steaks on one side for 3-4 minutes, constantly checking the heat, then turn the steaks over and sear for another 3-4 minutes for medium-rare. Or cook to desired doneness.
- Remove steaks from sauté pan onto a warm platter and cover with foil to keep warm while making the sauce.
- For the sauce.
- Add butter and olive oil to the sauté pan and once the foam has subsided, add shallots and cook on medium high heat for one minute.
- Pour in beef stock and boil down rapidly over high heat until it is reduced by half.
- Pull pan off the heat. Pour brandy or cognac into the pan, ignite it with a lit match tilting the pan away from you and averting your face. Expect a flame burst once you light it. Shake the sauté pan for a few seconds until the alcohol cooks off and the flames have subsided. Or simply simmer to burn off the alcohol if you don't want to flambé.
- Once alcohol cooks off, add the cream and bring to a full. rolling boil. The cream will puff up as it boils and then it will reduce down and thicken. Lower heat to a simmer as the sauce reduces by half. This should take at least 10 minutes.
- Pour the sauce over the steaks and serve.
STEAK AU POIVRE VERT
Steps:
- 1.Cook your choice of steak in butter and oil according to your preference. 2..When meat is cooked, add brandy to pan and set aflame! NOT under exhaust fan! Shaking pan until flame dies. 3.Remove meat from pan and keep warm under foil. 4.Add shallots to pan; cook over high heat, stirring until soft(2 to 3 minutes) 5.Measure peppercorns into a small strainer; quickly rinse under cold water and drain. 6.Add peppercorns to pan along with cream, mustard, tarragon and any accumulated steak juices. 7.Boil over high heat. stirring until shiny bubbles for (3 to 4 minutes). 8.Season meat with salt and pepper to taste and spoon sauce over meat. 9.(If flank steak is used, thinly slice at an angle across the grain before topping with sauce.) 10.Wonderful with a Full-bodied "Bordeaux"
STEAK AU POIVRE
Steps:
- Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
- Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.
STEAK AU POIVRE
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 VERT
This is my #1 favorite recipe in my whole collection. It is the first meal I made for my husband. Be sure to use green peppercorns (available packed in brine in a can or bottle). Adapted from a recipe in Jr. League of San Francisco's "San Francisco a la Carte".
Provided by SharleneW
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 383, Fat 31.7, SaturatedFat 18.6, Cholesterol 108.8, Sodium 429.8, Carbohydrate 3.7, Sugar 0.6, Protein 1.9
SIMPLE STEAK AU POIVRE
Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
Provided by David Tanis
Categories dinner, lunch, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
STEAK AU POIVRE
Provided by Merrill Stubbs
Categories dinner, weekday, main course
Time 45m
Yield SERVES 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Crush the peppercorns between two layers of a kitchen towel with a rolling pin. Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
- Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side. Transfer to a rack set in a shallow roasting pan. Repeat with the remaining steaks, adding more oil to the pan if necessary. Put in the oven to finish cooking. For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes). Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
- While the steaks are in the oven, reduce heat under the pan to low and add the shallot. Cook, stirring frequently, until lightly browned, about 3 minutes. Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes. Add the stock and increase heat to medium. Simmer until thickened and reduced by about half, 8 to 10 minutes. Remove from heat and stir in the cream and green peppercorns. Season with salt if desired. Cover and keep warm.
- When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac. Spoon the sauce evenly over the steaks and serve immediately.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 8 grams, Fat 61 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 24 grams, Sodium 1171 milligrams, Sugar 3 grams, TransFat 0 grams
STEAK AU POIVRE
We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 - and there's a reason why, even after we started adorning meat with chiles, salts, and dry rubs, we continue to return to this dish. Why? Because it's so darn good.
Categories Milk/Cream Beef Sauté Quick & Easy Brandy Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- 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 moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
- Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
- Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
- Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.
STEAK AU POIVRE
With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Serve with greens that are peppery in their own right, and savor your easy steak dinner to the final cut.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h15m
Number Of Ingredients 11
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
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
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