FILET OF BEEF AU POIVRE
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.
TOFU AU POIVRE
Strange cravings lead to delicious dinners, lol. In an endless effort to make tofu YUMMY, I devised this recipe. DH is still skeptical but eats it. I personally think it's brilliant. ;)
Provided by Elmotoo
Categories Soy/Tofu
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice the tofu into thirds lengthwise (?) to make 'steaks'. layer with paper towels in a colander and a heavy weight on top. Let sit for 30 minutes to drain.
- Grind 1/4c peppercorns & coat both sides of the tofu steaks with approximately 1tsp pepper per side. Reserve any additional pepper for another use.
- Heat oil in heavy skillet on medium high heat. (I used my cast iron) Fry tofu until browned & crispy on both sides. This will take about 10 minutes or so. When done, set aside.
- Add butter to pan. When melted, add shallots & cook just a few minutes until softened. Add cognac or brandy & cook on high a few minutes until reduced to a few tablespoons.
- Add the stock & reduce by half. Add the cream & heat just to boiling.
- Crush 1/2TB mixed peppercorns in a mortar & pestle. Add to sauce. Taste for seasoning & add salt as desired.
Nutrition Facts : Calories 1376.7, Fat 139.4, SaturatedFat 52.9, Cholesterol 183.2, Sodium 71.3, Carbohydrate 7.2, Fiber 2, Sugar 1.4, Protein 29
AU POIVRE SAUCE
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
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
PORTOBELLO 'STEAK' AU POIVRE
Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
- Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
- Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.
More about "tofu au poivre recipes"
30 BEST TOFU RECIPES FOR MEATLESS MEALS - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (11)Published Dec 7, 2021Category Recipe Roundup
- Pan-Fried Sesame Garlic Tofu. I mentioned above that you’ll need the “right kind of tofu” to get these recipes just right. And that’s never more true than when making crispy tofu.
- Honey Sriracha Tofu. Since this dish calls for honey, it’s not 100% vegan. If you want it to be, just swap the honey for agave or brown sugar. Though you could leave it out, I find Sriracha can be overwhelming after a few bites.
- Lemon Pepper Baked Tofu Recipe. If you don’t want to fry tofu, try this stunning baked tofu recipe. Seasoned with zippy lemon pepper, it’ll have you thinking twice before making another batch of lemon pepper wings.
- Crispy Tofu Without Deep-Frying. When you eat crispy tofu in a restaurant, more often than not, it’s been deep-fried for maximum texture. If you don’t have a deep fryer or don’t want the added calories, try lightly frying in a non-stick pan instead.
- Crispy Air Fryer Tofu. Want something even healthier? How about crispy tofu made with minimal oil right in the Air Fryer? Air Fryers work by rushing hot air around food through convection heat.
CRISPY LEMON PEPPER TOFU | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
Ratings 15Category 30 Minute Meals, DinnerCuisine AmericanTotal Time 42 mins
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
CRISPY TOFU SALAD | DAPHNE OZ
From daphneoz.com
ORZO AU TOFU ET AU PESTO RECETTE | HELLOFRESH
From hellofresh.ca
TOFU AU POIVRE AU CITRON ET POMMES DE TERRE BRAISéES
From hellofresh.ca
TOFU AU POIVRE « THE CATSKILL KIWI
From thecatskillkiwi.wordpress.com
PENNES DE TOFU AU CARI RECETTE | HELLOFRESH
From hellofresh.ca
TOFU STIR FRY | SIMPLE, FAST VEGETARIAN RECIPE – …
From wellplated.com
VEGAN PORTOBELLO STEAK AU POIVRE - RABBIT AND WOLVES
From rabbitandwolves.com
TOFU MAPO | MORDU - RADIO-CANADA.CA
From ici.radio-canada.ca
25 TASTY TOFU RECIPES – A COUPLE COOKS
From acouplecooks.com
TOFU BOURGUIGNON | BOB LE CHEF
From boblechef.com
RECETTE DE TOFU FRIT SEL ET POIVRE - HOP DANS LE WOK! - CHRISTINA POTVIN
From christinapotvin.com
PORK AU POIVRE (PEPPERCORN SAUCE) RECIPE | SIDECHEF
From sidechef.com
TOFU AU POIVRE RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
BLACK PEPPER TOFU RECIPE | OTTOLENGHI RECIPES
From ottolenghi.co.uk
TOFU AU POIVRE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #beans #vegetarian #dietary #soy-tofu #4-hours-or-less
You'll also love