STEAK AU POIVRE RECIPE RECIPES

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SIMPLE STEAK AU POIVRE RECIPE - NYT COOKING



Simple Steak au Poivre Recipe - NYT Cooking image

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.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
Salt
1 tablespoon coarsely crushed black pepper
1 teaspoon coarsely crushed Sichuan pepper
2 tablespoons unsalted butter
2 large shallots, finely diced
1 1/2 cups rich beef or chicken broth
1 tablespoon Cognac or bourbon
1/4 cup crème fraîche
1 bunch watercress, for garnish

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.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 17 grams, CarbohydrateContent 12 grams, FatContent 39 grams, FiberContent 2 grams, ProteinContent 37 grams, SaturatedFatContent 17 grams, SodiumContent 759 milligrams, SugarContent 5 grams, TransFatContent 0 grams

PORTOBELLO ‘STEAK’ AU POIVRE RECIPE - NYT COOKING



Portobello ‘Steak’ au Poivre Recipe - NYT Cooking image

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.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
  • Reduce heat to medium-low. Flip the mushrooms so they’re gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
  • 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.

More about "steak au poivre recipe recipes"

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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FILET OF BEEF AU POIVRE RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.8
Total Time 36 minutes
Category main-dish
Cuisine european
  • 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.
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FLUFFY MASHED POTATOES RECIPE - NYT COOKING
For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
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Reviews 4
Total Time 40 minutes
  • Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
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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.
See details


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.
See details


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Mar 02, 2020 · With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. It's said to have originated in Normandy in the 19th century which perhaps explains the cream in the sauce (the French region is renowned for its rich dairy).Our recipe …
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Mar 02, 2020 · With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. It's said to have originated in Normandy in the 19th century which perhaps explains the cream in the sauce (the French region is renowned for its rich dairy).Our recipe …
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CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
May 09, 2021 · Steak au poivre (pronounced "oh-PWAHV") is a classic French steak recipe. "Au piove" is French for "peppered," and the dish features a perfectly cooked steak crusted with cracked peppercorns. It's typically served with a rich, creamy pan sauce …
From thespruceeats.com
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HOW TO MAKE STEAK AU POIVRE | CLASSIC FRENCH RECIPE - YOUTUBE
Chef note: oven at 325 F for 15 minutes for medium rare (130 F).Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce...
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See details


HOW TO MAKE STEAK AU POIVRE | MARTHA STEWART
Mar 02, 2020 · With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. It's said to have originated in Normandy in the 19th century which perhaps explains the cream in the sauce (the French region is renowned for its rich dairy).Our recipe …
From marthastewart.com
See details


AU POIVRE SAUCE RECIPE | EPICURIOUS
Dec 09, 2011 · To revisit this recipe, visit My Account, then View saved recipes. This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it’s equally good on pork or salmon.
From epicurious.com
See details


AMAZING PEPPER STEAK STIR FRY | THE RECIPE CRITIC
Feb 17, 2019 · Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce. This is a restaurant quality meal that you can make in less than 30 minutes! We have so many amazing steak recipes that we love. Be sure to try this Easy Mongolian Beef, Lemon Garlic Flank Steak…
From therecipecritic.com
See details


65 WEEKNIGHT STEAK DINNERS - EASY STEAK RECIPES
Jan 18, 2022 · Steak au Poivre, or pepper steak, is a classic French style steak. It's coated in crushed peppercorns that, when seared, creates a beautiful and crisp crust. Get the recipe from Delish .
From delish.com
See details


40 SUPER STEAK RECIPES FOR DINNER | TASTE OF HOME
Jul 11, 2018 · Steak au Poivre for 2 With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado
From tasteofhome.com
See details


RECIPE ARE PERFECTS – FREE DAILY RECIPES
Nov 17, 2021 · So that’s going to wrap it up for this special food conserves de mirabelles au naturel recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to …
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