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How To make Steak Au Poivre (Steak with Pepper and Mushro
1 bn Watercress
Salt and pepper 3/4 lb Beef tenderloin, fat removed
Olive oil spray 1/2 tb Cracked blak pepper
2 md Shallots; chopped
1 cl Garlic; crushed
1/4 lb Button mushrooms; sliced
2 tb Brandy
2 tb Light cream
Wash and dry watercress. Remove long stems. Heat a medium sized nonstick skillet on medium high. Add watercress and toss one minute until just wilted. Remove to a serving dish and sprinkle with salt and pepper to taste. Press pepper onto both sides of steak. Brown 2 minutes per sided. Remove to plate. Lower heat to medium, add shallots, garlic and mushrooms. Saute 5 minutes. Return steak and cook until done, 5 minutes for a 3-inch thick tenderloin. (3 minutes for thinner flank steak) Add brandy and cook 30 seconds. Remove steak and place on bed of watercress. Add cream to skillet and whisk. Add salt to taste. Spoon sauce over steak and serve with potatoes. Nutritional info per serving: 385 cal; 42g pro, 9g carb, 16g fat (38%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96 -----
How To make Steak Au Poivre (Steak with Pepper and Mushro's Videos
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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The sauce that will change the way you eat steak | The Golden Balance
#shorts #osmopartner #osmosalt
2 Steaks of choice
Salt and pepper with the new grinding mills????
Sauce:
1 Tbsp butter
1 shallot
3 cloves garlic
Salt & pepper
1 tsp capers
1/2 tsp fresh thyme
3/4 cup heavy cream
1 Tbsp Worcestershire sauce
1 oz Parmesan cheese
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.
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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 recipe
Steve cooks a classic, French rustic dish (Steak au poivre / Pepper steak.
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The ultimate PEPPER STEAK - STEAK AU POIVRE recipe by www.recipe30.com
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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 ???? with pepper corn sauce #shorts
Ingredients
- 3 shallots, sliced thin
- 3 cloves garlic, smashed
- 20g green peppercorns
- 50ml brandy or whiskey
- 10g ground black pepper
- 500ml beef stock
- 50ml cream
- Salt to taste
- 20ml olive oil
- Small bunch parsley
Method
1. Start by sautéing your shallots for 5-6 minutes or until they become translucent.
2. Add the garlic and cook for a further 1 minute.
3. Deglaze the pan with the brandy and add the green peppercorns, ground black pepper and beef stock to the pan.
4. Reduce this by half and stir in the cream.
5. Check the sauce for salt and finish with some fresh chopped parsley.
6. Enjoy it over your favourite steak, cooked to how you like it.