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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Steak au Poivre
Perfect Ribeye Steak with Pepper Sauce and Potato Pancake(Darphin)
For the Sauce: Add 5 tbsp of whole black peppercorns to a pan and toast. Add 1/4 cup of white wine and 1/4 cup of bourbon and reduce. Then Add 1/4 cup of chicken stock and reduce until syrupy. Add 2 tbsp of heavy cream and cook for 1min. Season to taste.
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Steak Au Poivre Recipe - Peppered Steak with Cognac Cream Sauce
Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
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. The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.
Ingredients for this recipe:
For the Steak:
• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste
For the Sauce:
• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
1. Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe.
8. Season with salt and parsley and serve the sauce with the steaks.
Chef Notes:
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns. This part is up to you.
Cognac is the better option to use over brandy, but brandy can be used.
GREEN PEPPER STEAK FLAMBÉ WITH COGNAC and WRAPPED IN A CRÊPE ????
GREEN PEPPER STEAK FILLETS FLAMBÉ WITH COGNAC, wrapped in a pancake served with stacked gratiné potatoes????
Easy to make at home. One of my customer’s favorite choices on my a la carte menu.
Subtle combination and a super delicious sauce.
You can serve this green pepper steak with gratiné potatoes, green beans with garlic and butter in summer and broccoli in winter.
Ingredients for green pepper steaks.
2 x 180 g eye fillets, (fillet mignon, or any meat of your choice really)
10 mls extra virgin olive oil
80 ml of heavy cream
60 mls of Cognac or Brandy
60 mls of fresh beef stock or ( powdered stock)
2 TBPS of green pepper corns
1 pinch of salt
20 g of butter at room temperature
Method for cooking the green pepper fillets:
1- Remove the beef fillets from the fridge 30 minutes to 1 hour before cooking to remove the chill depending on the weight and the exterior temperature.
2- Clean the meat, remove the sinews.
3- Put a frypan on high heat, warm up to 180°C
4- Add just 2 TBSP of Virgin olive oil and when it is hot place the steaks in the pan and cook on high to your liking:
5- STAGES OF COOKING ARE: Blue and hot, rare, medium-rare, medium, medium well, well done and very well done. For medium to very well done finish cooking in the oven in an oven proof pan. Flip over and cook the other side. Now seal the 4 sides of your steak. The delicious savour of the juices of the meat will stay in their fibers.
6- When cooked to your liking, set the meat aside in a warm place covered with foil.
7- Now put back your pan onto the heat on high. Deglaze with Brandy and flambé the alcohol. (If you have an electric stove use a lighter or matches). Flambé is used to remove the alcohol in the sauce but leaves a super nice flavour.
8- Brandy is ideal to deglaze due to the alcohol’s boiling point. As the alcohol evaporates, it concentrates the flavours from the juices or drippings and caramelized bits of meat it has picked up at the bottom of pan. That adds flavor to the sauce
9- You can also deglaze with cold water if alcohol is an issue.
10- Now add the cream, the jus de veau lié (beef stock) and the green pepper corns and bring to the boil.
11- Stir with a whisk constantly.
12- Cook until the sauce thickens naturally and becomes lightly golden brown. It will reduce by more than 50 %.
13- At the end add the butter in small cubes at room temperature (If you use cold butter the sauce will separate) and swirl the pan until well thickened.
14- Pour the sauce over the steak fillet wrapped in a crêpe and serve immediately. Garnish your green pepper steak with beans or broccoli and gratinee potatoes.
Enjoy your Delicious pepper steak. Bon Appetit.
The French Chef Gérard Garbé
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#peppersteak #greenpeppersteak #steakaupoivre
Steak au Poivre / Peppercorn Steak Chef Jean-Pierre
This is Chef Jean-Pierre's most popular recipe for the past 50 years! The Steak Au Poivre is what Chef Jean-Pierre's calls it his last meal if he had to choose one!!! Easy and foolproof way to master one of the worlds best recipes!
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Gino's Heating Things Up in the Kitchen With His Flamed Brandy Steak | This Morning
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Whenever Gino needs to be forgiven by his wife there’s only two things that will work, an expensive present or this steak recipe! And here he is ready to share it, so whether you want to treat that someone special or fancy a treat yourself, master this recipe and all will be forgiven.
Get the recipe here:
Broadcast on 20/03/2017
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