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.
BRANDIED STEAK AU POIVRE
Here's a rich, flavorful dish that can be made in less than 30 minutes! Don't let the name fool you; it's a simple sautéed steak and sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix pepper, basil, rosemary and onion powder. Rub pepper mixture into both sides of each steak.
- Melt butter in 12-inch skillet over medium heat. Cook beef in butter 7 to 8 minutes, turning occasionally, until medium-rare to medium. Remove beef from skillet; keep warm.
- Add brandy and broth to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4 minutes or until slightly thickened. Serve beef with brandy mixture.
Nutrition Facts : Calories 240, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
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:
- Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
- Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
- Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board, tent with foil, and let rest at least 5 minutes.
- Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.
- Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt. Transfer the steaks to serving plates and drizzle with the sauce.
GRILLED STEAK AU POIVRE
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
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
MEAN CHEF'S STEAK AU POIVRE
I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)
Provided by newspapergal
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 500°F.
- Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
- Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
- When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
- (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
- For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
- Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
- Transfer the steaks to a warm plate and tent with foil.
- With a spoon, remove any fat from the skillet.
- Put the skillet back on the burner and heat to medium high.
- Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
- Whisk in the butter a slice at a time, whisking until completely melted.
- Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
- Variations: add shallots to the pan sauce, finish with chopped parsley.
- substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
- substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
STEAK AU POIVRE (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)
This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.
Provided by littleturtle
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, heat the cream until it reduces by half (20-30 minutes).
- In a saute pan, heat the oil and butter.
- Spread crushed peppercorns on a work surface.
- Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
- Lay the steaks in the pan.
- Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
- Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
- When the steaks have cooked, remove them from the pan; pour in the brandy.
- Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
- Place each steak on a toasted slice of bread and top with sauce.
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
STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)
Steps:
- Preheat the oven to 450 degrees F.
- Sprinkle the filets generously with salt.
- Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
- Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
- Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.
STEAK AU POIVRE WITH WILD MUSHROOM AND BOURBON SAUCE
The classic Steak Au Poivre is heightened to a new level of grandeur with the pungent flavor of porcini mushrooms married with brandy and cream. You will turn heads with the showy spectacle of flames as the enticing aroma of brandy fills the air. This recipe comes from Food and Wine.
Provided by ckambic
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the steaks with the pepper.
- (The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
- Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
- Cover with plastic and let sit at room temp for 1-2 hours.
- Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
- Preheat the oven to 225 degrees.
- Remove the mushrooms but save the liquid.
- Rinse the mushrooms well, cut off any tough bits and discard.
- Finely chop the mushrooms.
- Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
- In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
- Add steaks and cook until browned, about 2 minutes a side.
- Remove from heat and add the other 1/4 cup of bourbon.
- Stand back, ignite with a long match, then shake the pan until the flames die down.
- Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
- for medium.
- Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
- Increase the heat to high, add the 1/2 cup of reserved liquid.
- Cook, stirring constantly, until syrupy, about 2 min.
- Sir in the cream and cook until slightly reduced, 2-3 min.
- Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
- Season with salt to taste.
- Transfer steaks to warmed plates.
- Stir any juices from the meat into the sauce and spoon over the steaks.
- Serve immediately.
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.
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STEAK AU POIVRE RECIPE - CLINT SIMONSON | FOOD & WINE
From foodandwine.com
- In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.
- Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.
STEAK AU POIVRE AND BRANDY CREAM SAUCE
From diplomatickitchen.com
Estimated Reading Time 5 mins
STEAK AU POIVRE WITH BRANDY CREAM SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 6Calories 395 per servingCategory Mains
- Melt butter with oil in large heavy frypan over medium heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to a platter; keep warm.
- To prepare sauce, add onion and garlic to pan and sauté for 2 minutes. Stir in brandy, stock and mustard. Simmer until liquid is reduced by half. Stir in cream. Bring to a boil.
- Reduce heat and simmer until sauce is thickened, about 5 - 7 minutes. Stir in salt. Spoon sauce over steaks and serve immediately.
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