Mean Chefs Steak Au Poivre Recipes

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.

MEAN CHEF'S STEAK AU POIVRE

Steps:

• Heat the oven to 500°F.
• Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
• Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
• When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
• (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
• For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
• Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
• Transfer the steaks to a warm plate and tent with foil.
• With a spoon, remove any fat from the skillet.
• Put the skillet back on the burner and heat to medium high.
• Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
• Whisk in the butter a slice at a time, whisking until completely melted.
• Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
• Variations: add shallots to the pan sauce, finish with chopped parsley.
• substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
• substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

STEAK AU POIVRE

Steps:

• Preheat oven to 375 degrees. Using the bottom of a small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 teaspoon crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce.

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.

SIMPLE STEAK AU POIVRE

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.