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.
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.
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
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.
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
More about "portobello steak au poivre recipes"
STEAK AU POIVRE WITH SAUTéED PORTOBELLO MUSHROOMS
From andreasrecipes.com
Reviews 2Category Main CourseCuisine FrenchTotal Time 35 mins
- STEAK: Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.
- Sprinkle salt lightly on the top and bottom of the steaks. Press the cracked peppercorns on each side of the steak, coating lightly or heavily to your taste.
- Heat the oil and the butter in one of the pans over high heat. When the pan is hot, carefully lay the peppered steaks in. Fry for about 2 minutes on one side, until well seared. Turn the meat and cook the other side for about a minute. Press your finger into each steak to test. If the steak feels slightly springy, that means it's rare. Cook another minute or two for medium rare. Remove the steaks to a warm platter and cover with foil.
- PAN SAUCE: Add the shallots to the pan and sauté briefly, stirring with a wooden spoon to scrape up the drippings. Carefully pour in the cognac, leaning away from the burner. Tilt the edge of the pan slightly over the burner flame to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off. Cook for another 30 seconds then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Add the soft butter, swirling the pan until it melts and incorporates with the juices. Serve over the steaks.
VEGAN PORTOBELLO STEAK AU POIVRE - RABBIT AND WOLVES
From rabbitandwolves.com
4.9/5 (8)Category Main CourseServings 4Calories 280 per serving
- First you want to trim the gills out of the under side of the mushrooms and get them as flat as possible. Then either in a large bowl, or in a large ziploc bag, make the marinade.
- Mix together the balsamic vinegar, broth, garlic, salt, rosemary and thyme. Put the mushrooms in the marinade, and let marinate for at least 2 hours, but the longer the better.
- When you are ready to make the mushrooms, make the spice rub. In a small mixing bowl, stir together the garlic powder, black pepper, salt and onion powder. Then pour the olive oil into the seasoning blend and mix together to make a paste.
- Heat a large cast iron skillet on medium high, add the vegan butter to the skillet and then rub each side of all of the mushrooms with the spice paste.
PORTOBELLO AU POIVRE RECIPE | THRIVE MARKET
From thrivemarket.com
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
STEAK AU POIVRE WITH PORTABELLO SAUCE RECIPE - LOS …
From latimes.com
STEAK AU POIVRE RECIPE - TODAY
From today.com
PORTOBELLO AU POIVRE RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
PORTOBELLO AU POIVRE RECIPE | VEGETARIAN RECIPES | PBS FOOD
From pbs.org
PORTOBELLO "STEAK" AU POIVRE - TASTETICKLER
From tastetickler.com
PORTOBELLO ‘STEAK’ AU POIVRE RECIPE | RECIPE CLOUD APP
From recipecloudapp.com
PORTOBELLO ‘STEAK’ AU POIVRE - DINING AND COOKING
From diningandcooking.com
STEAK AU POIVRE WITH PORTABELLO SAUCE - EPICURIOUS
From epicurious.com
STEAK AU POIVRE WITH ROASTED ROSEMARY POTATOES RECIPE | SIDECHEF
From sidechef.com
CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORTOBELLO STEAKS AU POIVRE | PUNCHFORK
QUICK AND EASY PORTOBELLO AU POIVRE - PUDGE FACTOR
From pudgefactor.com
PORTOBELLO MUSHROOM “STEAK” AU POIVRE - SPICELY.COM
From spicely.com
PORTOBELLO STEAKS AU POIVRE RECIPE | KITCHN
From thekitchn.com
You'll also love