How To make Hamburgers Au Poivre
1 lb Ground Beef 1/2 ts Salt
1/2 tb Freshly CrackedBlackPepper;* 1 tb Brandy Or Cognac; Optional
3 tb Red Wine; Dry, Optional
* Or To Taste. ~------------------------------------------------------------------------- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. -----
How To make Hamburgers Au Poivre's Videos
Binging with Babish: Steak au Poivre from Archer
This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.
Recipe:
Music: A Beautiful Life by Broke for Free
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How to Make Steak Au Poivre | Classic French Recipe
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. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
Get the recipe:
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
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Steak au Poivre ???? | Side Hustle
Nothing beats peppercorn sauce made from scratch (with a beautiful cut of ribeye ????)
The ultimate PEPPER STEAK - STEAK AU POIVRE recipe by www.recipe30.com
For full recipes click recipe30.com
The ultimate PEPPER STEAK - STEAK AU POIVRE recipe.
Pepper corn crust roast fillet with brandy cream sauce recipe.
Traditionally know in French as the Steak au Poivre the pepper steak consists of eye fillet beef (fillet mignon) that's encased in crushed peppercorns and cooked with a rich cream sauce. This recipe uses a few green pepper corns to enhance the flavour. Serve this one with French fries and a well dressed salad.
Steak Frites Au Poivre | Cookin' Somethin' w/ Matty Matheson
STEAK AU POIVRE FOR YA FREAKS THROW ANY STEAK ON THE @MADEIN GRIDDLE FRY SOME FRITES BONJOUR COOKIN' SOMETHIN'
INGREDIENTS
STEAK INGREDIENTS
2 NY Strip Steaks
Unsalted butter
Salt
Pepper
Garlic
FRIES INGREDIENTS
Yukon Gold Potatoes
Vegetable Oil
Salt
AU POIVRE SAUCE INGREDIENTS
2 Shallots, diced
2 Tbsp Butter
4 Tbsp Green Peppercorns
Demi
Cream
FRIES COOKING METHOD:
1. Start by peeling the potatoes and placing them in a large bowl of water. Cut potatoes into wedge halves.
2. Fill a large pot with hot water. Season with salt and add the potatoes cold. Bring up to a boil then turn off the heat. Let cook for about 5 minutes until a fork can pierce through.
3. Place potatoes on a wire rack on a rimmed baking sheet to cool to room temperature. Place into the freezer until freezer cold.
4. Fill a large pot with frying oil and bring to 360F.
5. Once freezer cold, remove the fries from the freezer and lightly smack using a whisk.
6. Carefully add french fries in batches to frying oil and bring oil temperature back to 360F and maintain that temperature while cooking.
7. Fry until golden brown. Add to a large bowl and toss in salt while hot.
STEAK COOKING METHOD
1. Season steaks with salt. Add steaks to a well-oiled pan and cook until slightly charred then flip and repeat on the other side. Brush butter over the top of the steak while it cooks. Cook for 3-5 minutes on each side or until medium.
2. Brush with butter and season with fresh cracked pepper, and smear with crushed garlic before letting it rest for 5-10 minutes.
AU POIVRE SAUCE COOKING METHOD
1. To a small bowl over medium-high heat, melt in the butter and add diced shallots and green peppercorns. Mix until incorporated.
2. Add in sprigs of thyme and cognac - mix together. Once the alcohol has cooked off, add in demi and cook until fully melted and mixed together.
3. Cook until the sauce has reduced by half or until thick enough to coat the back of a spoon.
4. Gently add and stir in cream until it reaches the desired consistency. Add to a bowl for serving.
PLATING METHOD:
1. Add Au Poivre sauce to the bottom of the plate and top with sliced steak and fries on the side.
2. Add the whole steak to the plate and Au Poivre sauce on top of the steak with fries on the side.
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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