RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
Steps:
- Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
- Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
- Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
Make and share this Rib-Eye Steak Au Poivre With Balsamic Reduction recipe from Food.com.
Provided by lazyme
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely grind peppercorns with a mortar and pestle.
- Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
- Season with salt.
- Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
- moderately high heat until hot but not smoking.
- Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
- Transfer steaks to a platter.
- Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
- Simmer vinegar until reduced to about 1/4 cup.
- Remove from heat and whisk in remaining tablespoon butter until melted.
- Season sauce with salt and drizzle over steaks.
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.
GRILLED RIB EYE STEAK AU POIVRE WITH DIJON-ROASTED GARLIC AIOLI PANKO FRIES AND TOMATO SALAD
Steps:
- Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
- For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.
- For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt.
- For the salad: On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.
- Plating: On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.
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 WITH ROASTED POTATOES
When you're the daughter of an Iron Chef, you don't grow up eating typical kids meals. Thanks to her mom, Alex Guarnaschelli, Ava Clark has been learning to cook and understand food since she was a toddler, and now, at 12, she's searing pork chops, roasting whole fish and steaming artichokes on her own. Her obsession with cooking started at age 3 when she saw her mom making spaghetti and meatballs. "I was like, what the heck is that?" Ava says. Soon she learned how to scramble eggs and slice an avocado, and now she makes dinner a couple of nights a week. "Since I started my first year of middle school, I've been going to different grocery stores in the afternoon to check out all the ingredients," she says. This steak au poivre was inspired by her grandfather, and the potatoes are a favorite of her mom. "I'm learning from the best," Ava says.
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
- Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
- Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
- Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
- Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
- Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.
STEAK AU POIVRE - STEAK WITH PEPPERCORN SAUCE
This delicious recipe is easy to make and a tasty way to enjoy steak or even pork chops! VIDEO https://youtu.be/31srq674wcU
Provided by CLUBFOODY
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Make the Basic Brown Sauce recipe (half) and keep it warm.
- Let the steaks rest on the counter for 30 minutes.
- Preheat the oven to 450ºF/230ºC.
- Gently pat the steaks dry and season generously with ground sea salt. Spread crushed peppercorns on all sides including the edges pressing down to adhere; set aside.
- Heat up a cast iron pan on medium- high. When hot, add oil. Place meat and cook, undisturbed, for 2 to 2 ½ minutes (Maillard reaction).
- Flip and cook the other side for 2 ½ minutes (medium-rare).
- Add butter and garlic cloves. Tilt the pan to baste the meat, spooning on the butter a few times.
- Transfer to the preheated oven and cook until desired doneness (refer to Filet Mignon • How to Cook Perfectly).
- Remove the cast iron pan from the heat, pour in Cognac and ignite it.
- When the flames go out, transfer the steaks onto a plate, cover loosely with foil and let them rest for 10 minutes.
- In the same cast iron pan over medium-high heat with the two garlic cloves left in, add mushrooms and sauté until golden, about 2 to 3 minutes.
- Season them with salt and pepper, stir well before transferring to a bowl and set aside. Discard the two garlic cloves.
- Reduce the heat to medium-low to allow the cast iron pan to cool off a bit.
- Add warm basic brown sauce and heavy cream. Stir and simmer for 2 minutes; taste and adjust seasonings if needed.
- Before serving, add any accumulated juices to the sauce, stir well and spoon the sauce over the steaks and top with the sautéed mushrooms up. Serve with mashed potatoes and broccolini.
Nutrition Facts : Calories 1155, Fat 60.7, SaturatedFat 24.8, Cholesterol 414.4, Sodium 2184.1, Carbohydrate 9.9, Fiber 3.1, Sugar 2.5, Protein 138.5
RIB-EYE STEAK AU POIVRE WITH CAPERS
Maria Guarnaschelli always stirs a few capers into the sauce. This recipe is a favorite at Nick & Stef's Steakhouse. Food & Wine Magazine. Steaks must marinate for 2 hours - didn't allow for that. Serve with recipe #248469 and recipe #191100 & a fruity, peppery Washington State Syrah that will stand up to the steak's intense spice rub.
Provided by Manami
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
- Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
- Transfer the steaks to a warmed platter and season again with salt.
- Discard the fat in the skillet.
- Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
- Add the mustard, green peppercorns and capers in brine and stir once or twice.
- Remove the skillet from the heat and stir in the butter.
- Return the steaks to the skillet and turn to glaze with the sauce.
- Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.
Nutrition Facts : Calories 214.8, Fat 20, SaturatedFat 5.6, Cholesterol 15.3, Sodium 132.9, Carbohydrate 3.8, Fiber 0.6, Sugar 0.5, Protein 1.1
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
STEAK AU POIVRE
A classic in every French cookbook, Steak au Poivre is the perfect main course for a romantic meal. A recipe I found on About.com for French food. This is one that I would probably grill the steaks, as I love the added flavor they get from the grill, and then make the recipe for the sauce on the stove top or side burner. Note: You can use coarsely ground peppercorns in place of the black pepper stated for the recipe.
Provided by diner524
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of each steak with the salt and pepper.
- Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side.
- Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
- Pour any leftover liquid from the skillet and lower the heat to medium.
- Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked.
- Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens.
- Stir in cream and other piece of butter; heat through, stirring constantly.
- Serve over steaks immediately.
Nutrition Facts : Calories 346.4, Fat 33.1, SaturatedFat 18.7, Cholesterol 114.1, Sodium 1009.4, Carbohydrate 3.7, Fiber 0.1, Sugar 0.1, Protein 9.8
STEAK AU POIVRE
A peppered steak recipe from "Classic French Cooking" by Elisabeth Luard. Simple, quick, and absolutely delicious. Don't skimp on the steak or the wine, or you will be disappointed.
Provided by Da Huz
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Crack the peppercorns in a mortar and pestle, or grind very coarsely.
- Rub the top and bottom of each steak with the pepper and salt.
- Using a very heavy pan, melt the butter and then sear both sides of the steak.
- Reduce heat to medium-low and cook between 2 and 5 minutes on each side (2 minutes per side gives rare steak, 5 minutes per side gives well-done steak - we preferred about 3.5 minutes per side).
- Remove steaks from heat and allow to rest. Meanwhile, add wine to the pan, scrape up any drippings, and cook until liquid is reduced by half. This should take about 10 minutes.
- Pour sauce over steaks after they are served.
Nutrition Facts : Calories 383.4, Fat 17.4, SaturatedFat 9.6, Cholesterol 109.5, Sodium 750.1, Carbohydrate 4.9, Fiber 0.7, Sugar 1.2, Protein 29.9
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.
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RIB-EYE STEAK AU POIVRE RECIPE - ALEXANDRA …
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4/5 Category Ribeye SteakServings 2
- In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare. Transfer the steaks to a warmed platter and season again with salt.
- Discard the fat in the skillet. Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes. Add the mustard, green peppercorns and capers in brine and stir once or twice. Remove the skillet from the heat and stir in the butter. Return the steaks to the skillet and turn to glaze with the sauce. Transfer the steaks to plates, sprinkle with the parsley and serve.
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