Steak Au Poivre
Steak Au Poivre

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steak au poivre. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Get Steak au Poivre Recipe from Food Network. With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe for this classic dish captures dynamic flavor in two quick steps: searing the meat over high heat. 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.

Steak Au Poivre is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Steak Au Poivre is something that I’ve loved my whole life. They are fine and they look fantastic.

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

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

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. Pat steaks dry and season both sides with kosher salt.

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

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. 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. Steak au poivre is a classic preparation for sauteed steak. Add the brandy and cook until most of the liquid has.

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