How To make A DIFFERENT STEAK AU POIVRE

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.

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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 / 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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#steak
#Steakaupoivre
#Peppercornsteak

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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The Best Way to Make Steak au Poivre - Kitchen Conundrums with Thomas Joseph - Martha Stewart

With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Serve with greens that are peppery in their own right, and savor your easy steak dinner to the final cut.

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

Steak Au Poivre ????

How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)

In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.

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