Steak Au Poivre
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Once I was twenty years previous, I signed as much as work as a summer season au pair in Paris. I went there believing I’d be visiting museums and lingering in Parisian cafés as the youngsters scampered about me in cute berets, at all times prepared and prepared to take a nap once I wanted a break. HA! I nonetheless chuckle about that to this present day. As an alternative, I used to be caring for three mischievous little boys — and a pet — working errands, and ironing kids’s garments for hours on finish.
However the job did have one particular factor going for it: my host mom, Valérie, was a beautiful cook dinner. Once I consider her at this time, I nonetheless image her standing on the kitchen desk, crushing peppercorns with the again of a frying pan for her steak au poivre — a beef tenderloin fillet with a crunchy peppercorn crust, napped with a wealthy Cognac sauce. (Picture above by Alexandra Grablewski, Chronicle Books 2018)
What You’ll Want To Make Steak au Poivre
How To Make Steak au Poivre
To start, seal the peppercorns inside a small plastic bag and place on a slicing board. Utilizing a meat pounder, pound the peppercorns till they’re coarsely crushed.
Pat the steaks dry and, if they’re thick, gently press them down in order that they’re about 1-1/2 inches tall. Season the steaks throughout with the crushed peppercorns and salt, urgent to ensure the seasoning adheres.
In a big chrome steel or forged iron skillet, warmth the oil over medium-high warmth. When the oil is sizzling and shimmering, add the steaks and cook dinner about four to five minutes on the primary facet, till properly browned.
Flip the steaks and cook dinner for four to five minutes extra. Switch the steaks to a plate and tent with foil.
Pour off the surplus fats from the pan however don’t wipe clear. Decrease the warmth to medium-low and add the butter and shallots.
Cook dinner, stirring always with a picket spoon and scraping up the brown bits, till the shallots are golden brown and softened, 2 to three minutes.
Fastidiously add the Cognac (it might ignite) and convey to a boil stirring to to scrape up the brown bits from the underside of the pan.
Cook dinner till the liquid is lowered to a glaze and principally absorbed by the shallots, a couple of minutes.
Add the cream and mustard and convey to a gently boil.
Cook dinner till thickened, about three minutes, after which stir in any meat juices that gathered on the plate.
Switch the steaks to plates and spoon the sauce over high.
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