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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
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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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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DELICIOUS Steak au Poivre
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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My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
RECIPE LINK:
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How to make an au Poivre Sauce | Chef Michael Heaps | Quick Recipe
A classic au Poivre is hands down probably my favorite sauce on steaks! If you haven’t had it before, it’s a classic French creamy pepper sauce. It’s old school, but I for one think it deserves a comeback!
Ingredients
Kosher Salt, as needed
1 oz Whole Black Peppercorns
1/2 Large Shallot, minced
2 oz Cognac
6 oz Demi-glace
6 oz Heavy Cream
½ oz Unsalted Butter
Method of Preparation:
Create the pan sauce by first pouring off excess fat from the skillet leaving about an ounce left in the pan. Return to medium-high heat and add the shallot and cook until translucent, about 2 minutes.
Deglaze with the cognac and using a whisk or another utensil scrape the fond from the bottom of the pan. Continue cooking until all the alcohol has burned off and the liquid has reduced to au sec. Add the demi-glace to the pan and bring to a simmer. Whisk in the cream and continue to stir until the sauce has reached nappe consistency. Finish by whisking in the butter and seasoning to taste.