Steak Au Poivre
Steak Au Poivre

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, steak au poivre. It is one of my favorites. For mine, I am going to make it a bit tasty. 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? Start by encrusting the steaks on only one side.

Steak Au Poivre is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Steak Au Poivre is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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. Take 1 tbsp Unsalted butter
  3. Make ready 1 tsp Olive oil
  4. Prepare 2 tbsp Cognac or brandy
  5. Make ready 1 tbsp Green peppercorns in a brine
  6. Get 1/2 cup Heavy cream
  7. Take 1 Salt
  8. Prepare 1 Freshly ground pepper

Here Julia Child and Jacques Pépin update the steak by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy pan sauce is an easy yet elegant way to impress. Steak au poivre is a beef steak, coated in crushed peppercorns (see Mignonette), pan-fried and accompanied by a quick sauce made in the same pan. 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.

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

Steak au poivre is a beef steak, coated in crushed peppercorns (see Mignonette), pan-fried and accompanied by a quick sauce made in the same pan. 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. 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.

So that is going to wrap it up for this special food steak au poivre recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!