STEAK AU POIVRE
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.
CHICAGO STEAKHOUSE PEPPERCORN-CRUSTED FILET WITH CRAB AU POIVRE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
- In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.
- Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
- Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.
- For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.
- In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.
FILET OF BEEF AU POIVRE
Steps:
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
FILET OF BEEF AU POIVRE
Steps:
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
FILET OF BEEF AU POIVRE
Steak au Poivre is a classic dish of French-style Pepper Steak. It produces an elegant dish that's suitable for company or any special occasion. I like it with a side of garlic-sautéed mushrooms and roasted baby red potatoes, but nearly any vegetable side dish would be great with this dish.
Provided by Vickie Parks
Categories Beef
Time 40m
Number Of Ingredients 8
Steps:
- 1. Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- 2. Heat 1 1/2 tablespoons of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare (or 1 to 2 minutes longer each side for medium or as desired). Remove the steaks to a serving platter and cover tightly with aluminum foil.
- 3. Meanwhile, pour all but 1 tablespoon of fat from the sauté pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
- 4. Serve immediately with the hot pan sauce spooned on top.
FILET OF BEEF AU POIVRE
Steps:
- Preheat the oven to 375 degrees F. Season both sides of the filet mignon with salt, and then press the black pepper evenly onto both sides of the filets. Allow to rest at room temperature for 15 minutes. In a large heavy, ovenproof skillet, heat the butter and olive oil over medium-high heat until almost smoking. Place the filets in the hot pan and cook until well-seared on one side, about 3 minutes. Turn the filets over and then transfer the pan to the oven. Cook for about 10 minutes, or until the filets are medium-rare (internal temperature of 125-130 degrees F). Remove the filets to a platter to rest, and tent with aluminum foil to keep warm. Return the pan to the stove over medium-high heat. Add the shallots to the pan and cook for 2 minutes. Add the beef broth and allow to reduce by half, scraping the brown bits from the bottom of the pan. Carefully add the Cognac (use caution, it may ignite), and cook over allow to simmer for about 2 minutes. Lower the heat to medium-low, add the cream, and simmer for 3-4 minutes. Season with salt to taste. Serve the steaks with the sauce poured on top.
FILET OF BEEF AU POIVRE
There are many different recipes on this site but none as delicious as this one in "Barefoot in Paris" cookbook by Ina Garten, 2004. Inactive prep time 15 minutes.
Provided by Manami
Categories Meat
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
- Allow to rest at room temperature for 15 minute.
- Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
- Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
- Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
- Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
- These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
Nutrition Facts : Calories 111.8, Fat 10.3, SaturatedFat 4.8, Cholesterol 17.8, Sodium 134.7, Carbohydrate 4.7, Fiber 0.6, Protein 1.3
FILLET OF BEEF AU POIVRE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 7
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 an oven-proof heavy bottom skillet (or cast iron, as I prefer) over medium high 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. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to the oven. Cook for 8 to 10 minutes for medium-rare. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. 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.
SIMPLE STEAK AU POIVRE
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. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
Provided by David Tanis
Categories dinner, lunch, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
More about "fillet of beef au poivre recipe 435 recipes"
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (82)Author Molly BazServings 4
- Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
- Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
- Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
- Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
FILET OF BEEF AU POIVRE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
5/5 (5)Total Time 35 minsCategory Main-DishCalories 591 per serving
STEAK AU POIVRE - ONCE UPON A CHEF
From onceuponachef.com
BEEF TENDERLOIN WITH AU POIVRE SAUCE RECIPE | HELLOFRESH
From hellofresh.com
TENDERLOIN STEAK AU POIVRE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
RECIPE FILET OF BEEF AU POIVRE - YOUTUBE
From youtube.com
FILET OF BEEF AU POIVRE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ROAST FILET OF BEEF AU POIVRE — GELSON’S
From gelsons.com
BEEF TENDERLOIN AU POIVRE RECIPE - NAPOLEON
From napoleon.com
PORK CHOPS AU POIVRE - MORE.CTV.CA
From more.ctv.ca
FILET AU POIVRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FILLET OF BEEF AU POIVRE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
FILET OF BEEF AU POIVRE – RECIPES NETWORK
From recipenet.org
FILET OF BEEF AU POIVRE RECIPE | FOOD NETWORK - RECIPEBRIDGE
From recipebridge.com
FILET AU POIVRE! (FILET MIGNON WITH PEPPERCORN SAUCE) WOW!
From chefjeanpierre.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love