Recipe of Delicious Steak Au Poivre

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Steak Au Poivre. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Steak Au Poivre Recipe. Chef Georges Perrier makes Steak au Poivre. How to Make Sauce au Poivre (Pepper Sauce) for Steak.

You can have Steak Au Poivre using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Steak Au Poivre

1. You need 1 of Tenderloin or chateaubriand steak.
2. Take 1 tbsp of Unsalted butter.
3. Take 1 tsp of Olive oil.
4. Take 2 tbsp of Cognac or brandy.
5. Make ready 1 tbsp of Green peppercorns in a brine.
6. Take 1/2 cup of Heavy cream.
7. You need 1 of Salt.
8. Make ready 1 of Freshly ground pepper.

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.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.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 instructions

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.

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." 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.

A classic French dish, steak au poivre is a pan-seared filet mignon with a crunchy peppercorn crust and rich Cognac sauce.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.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.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.