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
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.
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
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 (CLASSIC)
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
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.
STEAK AU POIVRE
I've been researching Steak au Poivre lately and trying to find the best technique. I don't rate the cognac and cream sauce version, although I know it's popular. After trying lots of recipes this one came out the best for me. This is the dish as prepared by Delia Smith, and it is sooo good and easy to prepare. The whole cooking process only takes a few minutes so you need to read through the recipe before you begin.
Provided by A la Carte
Categories Steak
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If you have the time, prepare your steaks several hours ahead. Start by crushing the peppercorns very coarsely. Take a shallow dish, large enough to hold the two steaks, without them touching. Pour in one tablespoon olive oil, mixed with half of the crushed garlic. Coat each steak evenly on both sides with the peppercorns, and pressing them in firmly (use a heavy plate to do this). Lay the steaks in the dish and spoon over the other tablespoon of oil and the rest of the garlic. Cover and leave them in the fridge for several hours, turning once.
- When you're ready to cook the steaks, you will need a cast iron skillet (or heavy based frying pan). Place it over very high heat and let it preheat until it is very hot - the more daring you can be, the better the finished dish! Now, quickly drop each steak directly into the pan. Sear them quickly on each side - about 1 minute per side.
- (Do not be tempted to move the steaks other than to flip them as directed. Furthermore, flip your steaks with tongs rather than a fork, which will pierce them and allow juices to escape. ).
- Once seared, lower the heat and cook them. I like them "blue" which means they are seared and very rare. For medium rare give them 3 more minutes and for well done, 4 more minutes. You won't need to turn them.
- Either way 1 minute before the end of the cooking time, pour in the wine and let it bubble and reduce down to a syrupy consistency, about 1/3 of its original volume.
- This whole process is very brief, and I actually don't even bother setting a timer, I just count the minutes in my head. Once done, sprinkle with salt and serve as quickly as possible. This is best with a mixed green salad and a basic vinegaret dressing.
Nutrition Facts : Calories 610.5, Fat 46, SaturatedFat 14.7, Cholesterol 115.7, Sodium 1256.4, Carbohydrate 2.5, Sugar 0.5, Protein 31.1
STEAK AU POIVRE (MORTON'S)
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
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.
More about "mean chefs steak au poivre recipes"
HOW TO MAKE STEAK AU POIVRE: A RESTAURANT CLASSIC - CHEF …
From askchefdennis.com
5/5 (27)Category EntreeCuisine FrenchCalories 964 per serving
- Press the mustard side of the steak into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.
STEAK AU POIVRE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 25 minsCategory DinnerCalories 721 per serving
- Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches thick. Season the steaks all over with the salt.
- Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
- In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
- Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
STEAK AU POIVRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
STEAK AU POIVRE RECIPE - FRENCH STEAK AU POIVRE | HANK …
From honest-food.net
STEAK AU POIVRE RECIPE - HOME CHEF
From homechef.com
STEAK AU POIVRE RECIPE - TODAY
From today.com
ROASTED STEAK AU POIVRE - CHEF JEAN PIERRE
From chefjeanpierre.com
5/5 (2)Servings 4
PAN FRIED STEAK WITH SHALLOTS AND CRUSHED PEPPERCORN - CTV
From more.ctv.ca
STEAK AU POIVRE MEAL KIT DELIVERY - MAKEGOODFOOD.CA
From makegoodfood.ca
STEAK AU POIVRE - STEVEN AND CHRIS - CBC.CA
From cbc.ca
STEAK AU POIVRE - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
From recipe30.com
STEAK AU POIVRE MEAL KIT DELIVERY - MAKEGOODFOOD.CA
From makegoodfood.ca
CHEF LUDO LEFEBVRE'S STEAK AU POIVRE RECIPE - MASHED.COM
From mashed.com
STEAK AU POIVRE – SWEET THOUGHT
From sweetthought.ca
MEAN CHEF S STEAK AU POIVRE RECIPE - WEBETUTORIAL
From webetutorial.com
STEAK AU POIVRE AND COOKING WITH HOME CHEF | NEW NOSTALGIA
From amynewnostalgia.com
HOW TO MAKE STEAK AU POIVRE | CLASSIC FRENCH RECIPE - YOUTUBE
From youtube.com
STEAK AU POIVRE — THE CHEF'S KITCHEN
From chefskitchen.tv
STEAK AU POIVRE MEAL KIT DELIVERY - MAKEGOODFOOD.CA
From makegoodfood.ca
STEAK AU POIVRE | MRFOOD.COM
From mrfood.com
STEAK AU POIVRE - FORMER CHEF
From formerchef.com
WHAT IS STEAK AU POIVRE? FRENCH MASTERY - STEAKSPECIALIST
From steakspecialist.com
STEAK AU POIVRE - COOKING WITH CURLS
From cookingwithcurls.com
BEST STEAK AU POIVRE RECIPE - HOW TO MAKE STEAK AU POIVRE
From goodhousekeeping.com
CLASSIC STEAK AU POIVRE RECIPE - SERIOUS EATS
From seriouseats.com
STEAK AU POIVRE BAKED PENNE RECIPE - HOME CHEF
From homechef.com
STEAK AU POIVRE - STEVEN AND CHRIS - CBC.CA
From cbc.ca
THE MEATERY: STEAK AU POIVRE - CHEFTODDFISHER.COM
STEAK AU POIVRE | THE MASTIFF'S KITCHEN
From themastiffskitchen.com
MEAN CHEF’S STEAK AU POIVRE - CHAMPSDIET.COM
From champsdiet.com
MARK HEROLD WINES - RECIPES
From markheroldwines.com
SUMMERY STEAKS AU POIVRE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
STEAK AU POIVRE (PEPPER STEAK) WITH SAUCE - FEMALE FOODIE
From femalefoodie.com
CLASSIC STEAK AU POIVRE (FRENCH PEPPER STEAK) WITH ... - KITCHEN STORIES
From kitchenstories.com
ALEX HITZ STEAK AU POIVRE RECIPE - HOUSE BEAUTIFUL
From housebeautiful.com
STEAK AU POIVRE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
WHAT TO SERVE WITH STEAK AU POIVRE? 10 BEST SIDE DISHES
From eatdelights.com
STEP-BY-STEP STEAK AU POIVRE - CERTIFIED ANGUS BEEF BRAND BLOG
From blog.certifiedangusbeef.com
STEAK AU POIVRE - STEVEN AND CHRIS - CBC.CA
From cbc.ca
FOODCOMBO
You'll also love