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Recipe: Perfect Steak Au Poivre

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Steak Au Poivre. Get Steak au Poivre Recipe from Food Network. With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe for this classic dish captures dynamic flavor in two quick steps: searing the meat over high heat.

Steak Au Poivre Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side. You can cook Steak Au Poivre using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Steak Au Poivre

  1. Prepare of Tenderloin or chateaubriand steak.
  2. Prepare of Unsalted butter.
  3. Prepare of Olive oil.
  4. Prepare of Cognac or brandy.
  5. You need of Green peppercorns in a brine.
  6. You need of Heavy cream.
  7. You need of Salt.
  8. It's of Freshly ground pepper.

This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you have available and the flavor you prefer. In the style of Julia Child, this is a great Steak au Poivre recipe that is easy to pull off, and tastes like a classic, gourmet, French main course! He loves steak Au Poivre and i don't think this version was peppery enough for him. Steak au poivre is a classic preparation for sauteed steak.

Steak Au Poivre step by step

  1. Remove the steak from the refrigerator 1 hour before starting.
  2. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
  3. In a skillet on medium heat, melt the butter and oil..
  4. As they begin bumbling, place the steak in the pan.
  5. Cook and turn each side and direction every minute until medium rare (135 F).
  6. Remove the steak and tent with foil on a rack with a plate under.
  7. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die.
  8. Return to medium heat and add the cream and green peppercorns.
  9. Being to a boil and cook for 10-15 minutes, until the sauce is thick enough.
  10. Serve the sauce with the steak.

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. Add the brandy and cook until most of the liquid has. What You'll Need To Make Steak au Poivre. How To Make Steak au Poivre.

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