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How To make A DIFFERENT STEAK AU POIVRE
Ingredients
1
pound
top sirloin steak, cut 1 inch thick, boneless
2
tablespoon
black peppercorns, crushed
3
tablespoon
butter, or margarine
1/4
cup
shallots, or onion, minced
2
teaspoon
hot pepper sauce
3
tablespoon
gin
Directions:
Cut steak into 4 equal portions, and press the peppercorns evenly into
both sides. Heat 1 1/2 tablespoons butter in a large skillet over medium heat
until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to
desired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently.
Stir in the pepper sauce. Add the gin; carefully ignite with a match. When
flames die out, remove from the heat, swirl in remaining butter until
melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas.
How To make A DIFFERENT STEAK AU POIVRE's Videos
The Secret to STEAK AU POIVRE Is NOT What You Think
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The secret to incredible Steakhouse quality Steak Au Poivre is actually making a great sauce. And at the heart of most amazing sauces, is an amazing stock. There are a few other tricks but you’ll need to dig into the recipe to find them.
Recipes:
Gnocchi Alla Sorrentina
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Steak au poivre sandwich #shorts
INGREDIENTS
* 2 New York Strips or rib eye
* 1 tbsp oil, plus more as needed
* 1/2 tsp salt
* 1 tsp pepper
* 2 tbsp butter
* 1 shallot, minced
* 8oz mushrooms
* 1/3 cup brandy or cognac
* 1/2 cup beef broth
* 1/2 cup heavy whipping cream
* 2-3 tsp coarsely crushed whole black peppercorns
* Parsley for garnish
RECIPE
1. Heat a cast iron skillet over high heat.
2. Season steak with salt and pepper.
3. Add 1 tbsp of oil to the pan. When the pan is hot, add the steaks. Cook for about 1 ½ to 2 minutes, until well seared. Turn the steak and cook the other side for 1 to 2 minutes or until temperature reaches 140 - 145ºF.
4. Remove the steak from pan and rest.
5. In the same pan, melt 2 tbsp of butter over medium heat.
6. Add the mushrooms and cook 2 to 3 minutes scraping up cooked bits.
7. Add the shallots and mix.
8. Remove the pan from the heat and carefully add the brandy. Place pan back on the stove and flambé.
9. Cook until the alcohol is almost evaporated.
10. Add the beef stock and heavy cream. Bring the liquids back to a boil, slightly reducing the sauce.
11. Once the cream mixture starts to thicken and can easily coat the back of a spoon without running off, remove it from heat and allow to cool. Season to taste as needed with more salt and pepper.
12. Slice the rested steak. Season as needed.
13. Assemble sandwich: to the bottom of toasted ciabatta bread add arugula, steak, then top with the mushroom sauce. Close the sandwich, cut in half, and enjoy!
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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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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Amazing Steak au Poivre Recipe
A classic French dish, this Steak au Poivre is a simple but impressive dish that is perfect for entertaining or as a quick weeknight meal. Perfectly seared beef tenderloin steaks with a peppercorn-crusted exterior coated in a delicious Cognac cream sauce, this recipe comes out flawlessly every single time.
RECIPE:
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