Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, steak au poivre. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Steak au Poivre - a classic French dish that features perfectly seared steak coated with coarsely crushed peppercorn and served in a rich, creamy and flavorful sauce. Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results?
Steak Au Poivre is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Steak Au Poivre is something that I have loved my entire life.
To get started with this particular recipe, we have to first 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:
- Prepare 1 Tenderloin or chateaubriand steak
- Get 1 tbsp Unsalted butter
- Get 1 tsp Olive oil
- Prepare 2 tbsp Cognac or brandy
- Prepare 1 tbsp Green peppercorns in a brine
- Prepare 1/2 cup Heavy cream
- Make ready 1 Salt
- Prepare 1 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. Steak au poivre (pronounced "oh-PWAHV") is a classic French steak recipe that features a perfectly cooked steak crusted with cracked peppercorns and served with a rich, creamy sauce flavored with. Steak au poivre is a classic preparation for sauteed steak.
Steps to make Steak Au Poivre:
- 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
Here Julia Child and Jacques Pépin update the steak by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way. Classic Steak au Poivre, or steak with a creamy peppercorn sauce. A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. This easy, streamlined steak au poivre marries the strength of crushed black peppercorns with a delicate shallot cream sauce for a bistro-inspired main.
So that’s going to wrap this up for this exceptional food steak au poivre recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
