Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, steak au poivre. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Steak Au Poivre is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Steak Au Poivre is something which I’ve loved my whole life. They’re fine and they look wonderful.
Chef Georges Perrier makes Steak au Poivre. How to Make Sauce au Poivre (Pepper Sauce) for Steak. When creating his steak au poivre recipe, Chef Richard Farnabe chose to hew closely to tradition, stating that "the secret to a great steak au poivre is great ingredients and keeping it simple." Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.
To get started with this 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 that.
The ingredients needed to make Steak Au Poivre:
- Prepare 1 Tenderloin or chateaubriand steak
- Prepare 1 tbsp Unsalted butter
- Get 1 tsp Olive oil
- Take 2 tbsp Cognac or brandy
- Prepare 1 tbsp Green peppercorns in a brine
- Make ready 1/2 cup Heavy cream
- Make ready 1 Salt
- Make ready 1 Freshly ground pepper
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. Steak au poivre is a classic preparation for sauteed 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. 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:
- 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
This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. 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 (pronounced "oh-PWAHV") is a classic French steak recipe. "Au piove" is French for "peppered," and the dish features a perfectly cooked steak crusted with cracked peppercorns. 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.
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