Steak Au Poivre With Wild Mushroom And Bourbon Sauce Recipes

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

Steps:

• Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
• Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
• Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
• Pour cream sauce over steaks.

STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH

Steps:

• Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
• Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
• Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
• Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
• Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.

STEAK AU POIVRE WITH WILD MUSHROOM AND BOURBON SAUCE

Steps:

• Rub the steaks with the pepper.
• (The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
• Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
• Cover with plastic and let sit at room temp for 1-2 hours.
• Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
• Preheat the oven to 225 degrees.
• Remove the mushrooms but save the liquid.
• Rinse the mushrooms well, cut off any tough bits and discard.
• Finely chop the mushrooms.
• Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
• In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
• Add steaks and cook until browned, about 2 minutes a side.
• Remove from heat and add the other 1/4 cup of bourbon.
• Stand back, ignite with a long match, then shake the pan until the flames die down.
• Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
• for medium.
• Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
• Increase the heat to high, add the 1/2 cup of reserved liquid.
• Cook, stirring constantly, until syrupy, about 2 min.
• Sir in the cream and cook until slightly reduced, 2-3 min.
• Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
• Season with salt to taste.
• Transfer steaks to warmed plates.
• Stir any juices from the meat into the sauce and spoon over the steaks.
• Serve immediately.

STRIP STEAK WITH ROSEMARY - BOURBON SAUCE

Steps:

• At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
• Wrap the steaks in plasic and refrigerate.
• Prepare the sauce, first melting the butter in a small skillet over medium heat.
• Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
• Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
• Strain the mixture into a small bowl and return it to the skillet.
• Discard the solids.
• Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
• Keep the sauce warm.
• Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
• Fire up the grill, grill the steaks to desired doneness.
• Serve the steaks hot with the rosemary-bourbon sauce.

STEAK AU POIVRE (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)

Steps:

• In a saucepan, heat the cream until it reduces by half (20-30 minutes).
• In a saute pan, heat the oil and butter.
• Spread crushed peppercorns on a work surface.
• Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
• Lay the steaks in the pan.
• Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
• Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
• When the steaks have cooked, remove them from the pan; pour in the brandy.
• Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
• Place each steak on a toasted slice of bread and top with sauce.

GRILLED STEAK WITH BOURBON SAUCE

Steps:

• Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
• Stir in shallots, garlic, thyme, tarragon and rosemary.
• Sauté for 1 to 2 minutes or until shallots soften.
• Add bourbon and bring to boil Reduce to 2 tbsp approx.
• 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
• Season steak with salt and pepper.
• Add steaks and cook for about 2 minutes per side.
• Place in oven and bake for 7 to 10 minutes for medium rare.
• Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
• Drizzle with sauce.

STEAK AU POIVRE WITH RED WINE SAUCE

Steps:

• Heat skillet over high heat.
• Season steaks w salt and press 1 T peppercorns on each steak.
• Place steaks unpeppered side down in skillet.
• Turn heat to medium-high.
• Sear for 6 minutes, then turn and cook 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium.
• Remove steaks, cover and allow to rest.
• Use same pan to make sauce. Turn heat to medium. Add shallots and garlic and cook until soft.
• Add wine and broth, simmer until reduced by half.
• Stir in butter and thyme, until thickened.
• Salt and pepper to taste. Spoon over sliced steaks.
• Serve with french fries!