Meanchefssteakaupoivre Recipes

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.

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.

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.

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!

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.

Steps:

• For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
• In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.
• Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.
• For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.
• In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.

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.