Steak Au Poivre
Steak Au Poivre

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, steak au poivre. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie. In a medium skillet over medium heat, melt the. Press cracked peppercorns into the steaks. Add steaks; cook, turning with tongs, until browned, about.

Steak Au Poivre is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Steak Au Poivre is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook steak au poivre using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Steak Au Poivre:
  1. Get 1 Tenderloin or chateaubriand steak
  2. Make ready 1 tbsp Unsalted butter
  3. Prepare 1 tsp Olive oil
  4. Take 2 tbsp Cognac or brandy
  5. Take 1 tbsp Green peppercorns in a brine
  6. Take 1/2 cup Heavy cream
  7. Get 1 Salt
  8. Take 1 Freshly ground pepper

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you have available and the flavor you prefer.

Instructions to make Steak Au Poivre:
  1. Remove the steak from the refrigerator 1 hour before starting
  2. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands
  3. In a skillet on medium heat, melt the butter and oil.
  4. As they begin bumbling, place the steak in the pan
  5. Cook and turn each side and direction every minute until medium rare (135 F)
  6. Remove the steak and tent with foil on a rack with a plate under
  7. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
  8. Return to medium heat and add the cream and green peppercorns
  9. Being to a boil and cook for 10-15 minutes, until the sauce is thick enough
  10. Serve the sauce with the steak

Start by encrusting the steaks on only one side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you have available and the flavor you prefer. In the style of Julia Child, this is a great Steak au Poivre recipe that is easy to pull off, and tastes like a classic, gourmet, French main course! Steak au poivre is a classic preparation for sauteed steak. Pat steaks dry and season both sides with kosher salt.

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