AU POIVRE STEAK SAUCE RECIPES

STEAK AU POIVRE RECIPE | ALLRECIPES

Steak au Poivre Recipe | Allrecipes image

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Provided by vaaccess

Categories Meat and Poultry Beef Steaks

Total Time 29 minutes

Prep Time 10 minutes

Cook Time 19 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

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.

Nutrition Facts : Calories 560.9 calories, CarbohydrateContent 3.3 g, CholesterolContent 185.2 mg, FatContent 30.5 g, FiberContent 0.7 g, ProteinContent 49.6 g, SaturatedFatContent 15.9 g, SodiumContent 288.8 mg, SugarContent 0.3 g

STEAK AU POIVRE RECIPE | BON APPÉTIT

Steak au Poivre Recipe | Bon Appétit image

A nice cut of steak is pan-fried, and its juices, along with cognac, cream, and black pepper turn into a pan sauce of your 10 p.m. Parisian dinner dreams.

Provided by Molly Baz

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 1½"-thick New York strip steaks (about 1½ lb. total)
Kosher salt, freshly ground pepper
1 Tbsp. whole black peppercorns
2 Tbsp. vegetable oil
4 garlic cloves, 2 smashed, 2 thinly sliced
3 sprigs thyme
3 Tbsp. unsalted butter, divided
1 large shallot, finely chopped
? cup cognac, dry sherry, or brandy
½ cup heavy cream
Flaky sea salt

Steps:

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.
Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with sea salt.

More about "au poivre steak sauce recipes"

SIMPLE STEAK AU POIVRE RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine french
Calories 558 per serving

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.

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SIMPLE STEAK AU POIVRE RECIPE - NYT COOKING

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.

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STEAK AU POIVRE (MORTON’S) RECIPE - FOOD.COM

Here the peppery flavor comes entirely from the sauce and not from pressing the peppercorns into the meat as in most steak au Poivre versions. The creamy sauce is made with plenty of crushed peppercorns, but without brandy, a common ingredient in the French version of the sauce. Morton’s, the legendary steakhouse, suggests Kansas City bone-in steaks, also known as shell steaks, strip, and NY strip. The sauce recipe here makes more than what you’ll need, but it’s tricky to make much less than 2 cups. You can freeze the peppercorn base before the cream is added for future use. Recipe from Morton’s Steak Bible, a cookbook I highly recommend. NOTE: Peppercorn mixes are easy to find in supermarkets and specialty stores. If you have only black peppercorns, use them instead. NOTE: You can buy veal demi-glace in a small container, usually about 1 ½ ounces, in specialty food stores, some supermarkets and even some price clubs. One of the best is More Than Gourmet Demi-Glace Gold.
From food.com
Total Time 45 minutes
Calories 703.1 per serving

To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.

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STEAK AU POIVRE RECIPE | MARTHA STEWART

With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Serve with greens that are peppery in their own right, and savor your easy steak dinner to the final cut.
From marthastewart.com
Reviews 2.8
Total Time 1 hours 15 minutes
Category Beef Recipes

Add Worcestershire, broth and any accumulated steak juices from plate. Reduce sauce to 1/2 cup, about 5 minutes. Stir in cream and cook, stirring, until thickened, about 1 minute more. Drizzle over sliced steak and serve with greens.

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STEAK AU POIVRE RECIPE | EPICURIOUS

We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 — and there's a reason why, even after we started adorning meat with chiles, salts, and dry rubs, we continue to return to this dish. Why? Because it's so darn good.
From epicurious.com
Reviews 3.8
Total Time 35 min

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.

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PORTOBELLO ‘STEAK’ AU POIVRE RECIPE - NYT COOKING

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they’re also a friend to the dish’s main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes

Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

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NICK'S PEPPER SAUCE (SAUCE AU POIVRE) RECIPE | ALLRECIPES

A very easy and tasty black pepper sauce that goes with a steak.
From allrecipes.com
Reviews 4.5
Total Time 30 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 248.5 calories per serving

Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

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STEAK AU POIVRE WITH COGNAC CREAM SAUCE RECIPE | ALTON BROWN

Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.
From altonbrown.com

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STEAK AU POIVRE (CLASSIC RECIPE) | KITCHN

Jul 31, 2021 · Heat a large cast iron or stainless steel skillet over high heat until it starts to smoke. Add 1 tablespoon olive oil and 1 tablespoon of the unsalted butter, then add the steaks and cook until medium-rare and a brown crust forms, 2 to 3 minutes per side (an instant-read thermometer inserted into the steak should register about 130°F).
From thekitchn.com

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STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE) RECIPE ...

Feb 11, 2020 · Directions Preheat the oven to 450 degrees F. Sprinkle the filets generously with salt. Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil...
From foodnetwork.com

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HOW TO MAKE STEAK AU POIVRE | MARTHA STEWART

Mar 03, 2020 · Heat a cast-iron skillet over medium-high until very hot, which should take about three to four minutes. Swirl in one tablespoon oil. Add steak and cook, flipping once, until a thermometer reads 130° (for medium-rare), ten to twelve minutes total. Sear fat cap to finish, one to two minutes more. Transfer to a plate; tent with foil.
From marthastewart.com

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STEAK AU POIVRE (CLASSIC RECIPE) | KITCHN

Jul 31, 2021 · Add 1 tablespoon of the unsalted butter and shallot. Sauté until the shallot is translucent, about 1 minute. Remove the pan from the heat. Add 1/4 cup Cognac. Return the pan to medium heat and simmer, scraping up any browned bits stuck to the bottom of the pan, until mostly evaporated, 1 to 2 minutes.
From thekitchn.com

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STEAK AU POIVRE | EMERILS.COM

Add the demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the steaks back into the pan and continue to cook for 1 minute on each side. Remove the steaks and place in the center of each plate. Stir the parsley into the sauce and spoon on top of each steak. Serve each steak with a pile of the waffle ...
From emerils.com

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CLASSIC AU POIVRE SAUCE RECIPES

Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
From find-best-recipes.info

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JULIA CHILD STEAK AU POIVRE RECIPE | A COUPLE FOR THE ROAD

Aug 31, 2020 · 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! Ingredients: 2 tablespoons whole, black peppercorns, roughly ground 2 filet mignon steaks (½ – ¾ pound each, about 2½” thick) – other thick (at least 1” thick) steaks work well, too 1 tablespoon unsalted butter 2 tablespoon olive oil ...
From acouplefortheroad.com

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STEAK AU POIVRE RECIPE - CHEF BILLY PARISI

Feb 12, 2021 · Steak Au Poivre. Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted.
From billyparisi.com

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CLASSIC STEAK AU POIVRE RECIPE - DINNER, THEN DESSERT

Dec 15, 2020 · Steak Au Poivre can be at room temperature for up to 2 hours. Store: Store the sauce and the meat separately in airtight containers. Bring meat to room temperature before reheating in the oven so it doesn’t dry out or overcook. Heat the sauce in a sauce pan over medium low, stirring occasionally so it doesn’t separate.
From dinnerthendessert.com

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BLACK PEPPERCORN SAUCE, SAUCE AU POIVRE | LOVEFOODIES

Black Peppercorn Sauce, Sauce au Poivre . Black Peppercorn Sauce, Sauce au Poivre is a classic peppery creamy sauce, used mainly with pan fried steak. Very quick, easy homemade recipe, made from scratch. Home | International Recipes
From lovefoodies.com

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CLASSIC STEAK AU POIVRE | RECIPES | DELIA ONLINE

Delia's Classic Steak au Poivre recipe. The one thing we have profoundly to thank French classic cookery for is the creation of steak au poivre. Good, beefy steak, fragrant peppercorns and red wine are a most sublime combination. Don't be tempted to think that naff restaurants that serve steak au poivre swimming in a sickly cream and brandy sauce have got it right – they
From deliaonline.com

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