Steak Au Poivre Vert Recipes

STEAK AU POIVRE VERT

Steps:

• For the steak.
• Place the green peppercorns in a mortar and pestle and lightly crush them.
• Place steaks on a plate and pat dry with paper towels. Press the crushed green peppercorns into the meat with your fingers. Generously grind black pepper over steaks. Cover with cling wrap and let stand in the refrigerator for half an hour or longer so that the pepper flavour will penetrate into the meat.
• Heat a sauté pan on high flame, then place steaks into hot pan. Lower heat to medium-high.
• Sear the steaks on one side for 3-4 minutes, constantly checking the heat, then turn the steaks over and sear for another 3-4 minutes for medium-rare. Or cook to desired doneness.
• Remove steaks from sauté pan onto a warm platter and cover with foil to keep warm while making the sauce.
• For the sauce.
• Add butter and olive oil to the sauté pan and once the foam has subsided, add shallots and cook on medium high heat for one minute.
• Pour in beef stock and boil down rapidly over high heat until it is reduced by half.
• Pull pan off the heat. Pour brandy or cognac into the pan, ignite it with a lit match tilting the pan away from you and averting your face. Expect a flame burst once you light it. Shake the sauté pan for a few seconds until the alcohol cooks off and the flames have subsided. Or simply simmer to burn off the alcohol if you don't want to flambé.
• Once alcohol cooks off, add the cream and bring to a full. rolling boil. The cream will puff up as it boils and then it will reduce down and thicken. Lower heat to a simmer as the sauce reduces by half. This should take at least 10 minutes.
• Pour the sauce over the steaks and serve.

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.

STEAK AU POIVRE VERT

Steps:

• Put the stock in a pan and reduce to coating consistency (about 10 mins).
• Brush the steak with the oil and season with salt add a generous sprinkling of pepper.
• Heat a sauté pan with 20g of butter. Hold the steak on its fatty edge to render down the fat, and the cook the steak on one side until crusted. Turn the steak over and cook until done as liked. A sirloin is best medium rare. Add the cognac to the pan, reduce a second, and flambé until the flames die out. Set the steak aside to rest while you finish the sauce.
• Add the wine to the pan and reduce until only 1 tbsp is left. Add the peppercorns and sauté them for a moment. Add the stock and reduce a bit more for a couple of minutes. Use the back of a spoon to crush some of the peppercorns a little.
• Add the cream and reduce some more until the sauce is thick. Remove the pan from the heat and whisk in the butter.
• Plate up the steak and pour over with the sauce.

STEAK AU POIVRE VERT

Steps:

• In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup.
• (Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful).
• The cream should be thick.
• When it is, set in refrigerator.
• In skillet large enough to hold the filets in a single layer, heat oil until it is hot.
• Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature).
• Pour off excess fat from the skillet and deglaze with brandy; set aside.
• To the cream, add bouillon cubes, lemon juice, salt and sherry.
• Stirring constantly, bring to a boil.
• Remove from heat and add deglazing liquid along with the peppercorns.
• Reheat and pour a small amount over each steak.
• Serve remaining sauce in a gravy boat.

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.

STEAK AU POIVRE

Steps:

• Preheat oven to 200°F.
• 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 moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
• Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
• Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
• Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.