Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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How to Make Sauce au Poivre (Pepper Sauce) for Steak
Steak with black pepper sauce is a perennial bistro favourite, but that doesn't mean you can't recreate it at home.
INGREDIENTS
• 1 Tbsp olive oil
• 30 g butter
• 4 shallots, finely diced
• 1 large clove garlic, finely diced
• 1 heaped Tbsp freshly cracked black pepper
• 2 Tbsp brandy
• 250 ml beef stock
• 250 ml cream
• Salt, to taste
• 2 x 300 g steaks, cooked to your liking and rested
FULL METHOD & PRINTABLE RECIPE CARD
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How to Make Steak Au Poivre | Steak with Creamy Peppercorn Sauce | Food Channel L Recipes
Old school recipe, but it's a classic. I like steak with pepper, because it has a perfect taste and it's so easy to prepare! Tender beef with a rich sauce. For lovers of spicy food. Try my interpretation of this famous recipe - Steak au poivre.
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients:
400 g beef tenderloin
1 tbsp. Black pepper
1 tbsp. mixed peppercorns
Salt flakes
50 g butter
Olive oil
For the sauce:
1 tsp Dijon mustard
50 ml brandy
50 ml beef stock
100 ml cream
1 tbsp green peppercorn in brine
Salt
#steack #peppersteack #tenderloin
Steak Au Poivre, Gratin – Bruno Albouze
Steak au poivre is among French bistro's 10 best dishes. Accompanied with gratin Savoyard and glazed green asparagus, you can't go wrong. Pretty much any steak would work, especially filet mignon – Enjoy!
To get the full recipe go to
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The Most FAMOUS French Steak in the WORLD! Steak Au Poivre
If you love steak this video is for you. Learning to make an amazing au Poivre pan sauce aka (Pepper Steak) should be in your priority list. This popular steak recipe is awesome and today I tested 3 ways to make this amazing steak and one came on top!
Dry Age Steak at Home
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How to Cook New York Strip Steak - Peppercorn Steak Au Poivre
How to cook a New York Strip Steak with a French-style steak au poivre recipe. Use fresh cracked peppercorns for ultimate satisfaction! It seems like a lot of pepper, but the cream sauce balances the flavor nicely. A printable copy of this New York strip steak recipe can be found at
Give this French cooking take on a strip steak a try, and let me know what you think.
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