Steak Au Poivre With Balsamic Reduction Recipes

Steps:

• Preheat oven to 400 degrees. Crush peppercorns and coriander with a mortar and pestle, or with the bottom of a heavy skillet. Spread onto a large dish or a baking sheet.
• Season steaks with salt, and coat both sides with ground peppercorn mixture by patting into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.
• Remove steaks from skillet, and let rest for 10 minutes, reserving juices. Meanwhile, wipe out skillet. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in reserved steak juices, and the butter. Slice steaks, and serve with sauce.

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.

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.

Steps:

• Rub salt and ground black pepper over both sides of the steak.
• Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
• Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).
• Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
• Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.

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.

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.

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.

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.

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:

• 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.