Classic French Steak Au Poivre Recipes

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STEAK AU POIVRE



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

CLASSIC FRENCH STEAK AU POIVRE



Classic French Steak au Poivre image

Steak au poivre is a classic French steak made with crushed black peppercorns and a creamy sauce flavored with cognac.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 7

4 (8-ounce) boneless strip steaks (or ribeye steaks , about 1 1/2 inches thick)
1 tablespoon whole black peppercorns
Kosher salt (to taste)
2 tablespoons olive oil
4 tablespoons butter (divided)
1/2 cup cognac (or brandy )
1 cup heavy cream

Steps:

  • Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
  • Enjoy!

Nutrition Facts : Calories 1032 kcal, Carbohydrate 3 g, Cholesterol 275 mg, Fiber 0 g, Protein 58 g, SaturatedFat 41 g, Sodium 318 mg, Sugar 2 g, Fat 83 g, ServingSize 4 servings, UnsaturatedFat 0 g

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY



French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

Steps:

  • Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
  • Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
  • Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
  • Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
  • Enjoy!

Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams

STEAK AU POIVRE (CLASSIC)



Steak Au Poivre (Classic) image

Make and share this Steak Au Poivre (Classic) recipe from Food.com.

Provided by SkinnyMinnie

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 beef loin steaks, cut 1-inch thick
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon vegetable oil
1/3 cup shallot, finely chopped
1/4 cup butter, cut into 4 pieces (1/2 stick)
1/2 cup cognac or 1/2 cup other brandy
3/4 cup heavy cream

Steps:

  • Preheat oven to 200º.
  • 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.
  • Heat a 12-inch heavy skillet (preferably cast-iron) over medium high heat until hot, about 3 min, then add oil. Swirl skillet to lightly coat the entire skillet.
  • Saute steaks in batches (2 at a time). DO NOT TOUCH - this lets them brown nicely and makes all the difference. Cook for 6 min and flip and cook for another 6 minute for medium rare steaks. Repeat with remaining 2 steaks.
  • Transfer cooked steaks to a heatprook platter and keep warm in the oven.
  • After all 4 steaks are cooked pour off fat from skillet if any, then add shallots and half of the butter. Cook over medium low heat, stirring and scraping up any brown bits from bottom of the pan until the shallots are well browned all over, 3-5 minute.
  • Remove skillet from heat and add Cognac. (If you add while on the burner it may ignite.) Boil, stirring until liquid is reduced to a glaze, 2-3 minute.
  • Add cream and any meat juices that have accumulated on the platter in the oven. Boil sauce, stirring occasionally, until reduced by half, 3-5 minute
  • Add the other half of the butter and cook over low heat swirling the skillet to melt and incorporate the butter.
  • Serve sauce with steaks.

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