Steak Au Poivre. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Get the Steak au Poivre Recipe. This step helps it to cook evenly.
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. You can have Steak Au Poivre using 8 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Steak Au Poivre
- Prepare 1 of Tenderloin or chateaubriand steak.
- Prepare 1 tbsp of Unsalted butter.
- It’s 1 tsp of Olive oil.
- You need 2 tbsp of Cognac or brandy.
- It’s 1 tbsp of Green peppercorns in a brine.
- Prepare 1/2 cup of Heavy cream.
- It’s 1 of Salt.
- It’s 1 of Freshly ground pepper.
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 Preparation. 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. Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation : [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked.
Steak Au Poivre instructions
- Remove the steak from the refrigerator 1 hour before starting.
- Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
- In a skillet on medium heat, melt the butter and oil..
- As they begin bumbling, place the steak in the pan.
- Cook and turn each side and direction every minute until medium rare (135 F).
- Remove the steak and tent with foil on a rack with a plate under.
- Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die.
- Return to medium heat and add the cream and green peppercorns.
- Being to a boil and cook for 10-15 minutes, until the sauce is thick enough.
- Serve the sauce with the steak.
The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the. Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side. Delia's Classic Steak au Poivre recipe.