How To make Peppered Tenderloin Steaks with Brandy Cream
How To make Peppered Tenderloin Steaks with Brandy Cream
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3 tbsp mixed peppercorns
crushed 4 4oz beef tenderloin steaks :
1 inch thick cooking spray 1/2 c fat-free beef broth 1/2 c brandy 1/3 c low-fat sour cream 1/4 tsp salt Press pepper into both sides of steaks. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steaks; cook 2 minutes on each side or until browned. Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from skillet; set aside and keep warm. Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits. Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to 1/2 cup. Remove from heat, and stir in sour cream and salt with a whisk. Spoon 3 tbsp sauce over each steak.
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Steak au Poivre - Insanely Delicious Classic French Recipe
Today we're making steak au poivre. Don't be intimidated by this recipe. This dish is really easy to make!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS 2 12 ounces New York strip steaks - trimmed and removed from fridge 1-2 hours before 3 tablespoons black peppercorns - coarsely crushed 2 teaspoons kosher salt 2 tablespoons vegetable oil 1/3 cup cognac or brandy 1 cup heavy cream 1 tablespoon unsalted butter - cold 1 medium shallot - minced 1 tablespoon green peppercorns - optional
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Recipe Grilled Peppered Steak with Brandy Cream Sauce
Recipe - Grilled Peppered Steak with Brandy Cream Sauce
INGREDIENTS:
-3 teaspoons cracked black pepper
●6 beef tenderloin steaks, about 3/4 inch thick (about 1 1/2 lb)
●1/4 cup finely chopped shallots or green onions
●1 tablespoon butter or margarine
●1/4 cup brandy or Progresso beef flavored broth
●1/2 cup Progresso beef flavored broth (from 32-oz carton)
●1/2 cup sour cream
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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Sauteed Beef Tenderloin Medallions with Brandy Peppercorn Cream Sauce
RECIPE: Sauteed Beef Tenderloin Medallions with Brandy Peppercorn Cream Sauce.
Remember that temperature cooking, sauce reduction, searing and deglazing are all processes that take a very specific amount of time. Be sure not to leave your Wagyu beef cooking without your full attention! This is the simplest way to ruin a beautiful cut of meat.
Call (855)-55-Wagyu today to order these succulent Wagyu breed tenderloins.
More details on hhwagyu.com
How to make Peppercorn Sauce Recipe
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Steak au Poivre Pepper Steak
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