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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Cook-Along Mexican Soup
Cindy's Kitchen Cook-Along Mexican Soup
Ingredients: ????????????
2 cups meat of choice, cooked (beef, chicken, pork - crumbled or diced)
48 oz chicken or veggie broth ????
1 onion, diced ????
1 stalk of celery, diced ????
1 carrot, diced ????
3-5 cloves roasted or raw garlic, minced ????????????-????????
1 cup instant rice ????
1 can pinto or black beans, drained and rinsed
1 can corn or hominy, drained and rinsed ????
1 can diced tomatoes with green chilies ????
1 teaspoon ground cumin (smoked or plain)
1 teaspoon smoked paprika
1 teaspoon chili powder
salt ????
pepper
oil or butter ????
1/2 cup fresh cilantro, chopped - optional
Topping options: chopped cilantro, shredded cheese, tortilla strips
Instructions:
1. In a large soup pot under medium high heat, add 1 tablespoon oil or butter. Add onion, celery and carrot and add pinch of salt and pepper. Cook for 2 minutes. Add garlic, cumin, paprika and chili powder, stir and cook another minute.
2. Add chicken or veggie broth, scraping bottom of pot to deglaze, bring to a boil. Add rice, beans, corn, tomatoes, cilantro, and another pinch of salt and pepper. Bring to a boil, then add enough water to within 1-2 inches from the top of the pot. Boil for 5 minutes (this ensures the instant rice is cooked).
3. Serve alone or with optional toppings listed above.
Ep9 - Becky Shaw, CFMC - Superfood, Super You
Our body’s fuel source is the food we eat, and if we are not paying proper attention to this, we put ourselves in the position of struggling to THRIVE in our daily lives. The validity of scientific research and the emerging nutritional advances have given us incredible clarity on what foods truly are superior to others for our health. Appropriately, these foods have been named the superfoods!
In the Functional Medicine world we consider food as medicine.
In this webinar we will focus on foods that are known as the Superfoods for your health and wellbeing. Several of the top foods will be discussed highlighting the benefits of these foods and ideas for how to prepare them. You will be left salivating for more great tasting and nutrition food.
0:00 - Introduction to Becky Shaw, CFMC
0:46 - Superfood, Super You
1:44 - What is Functional Medicine - individual centered, addresses imbalances and dysfunction, uncovers the root cause of disease, and restores the body's balance.
How Wholestic Nutrition implements technology to determine root cause and implements protocol to improve health and provides a Case Study.
6:02 - Fundamental Factors of Health of Homeostasis - pH, oxygen tension and temperature
6:56 - What is a Superfood? Foods that are nutrient dense and low calorie but high in vitamins, minerals, antioxidants, phytonutrients, fiber, healthy fats and protein quality. Must be a CLEAN food, free of toxins.
9:18 - Kale - super green
10:44 - Nuts
11:58 - Quinoa
14:02 - Beans
15:55 - Food Inflammation Test (FIT)
18:58 - Blueberries
20:23 - Eggs
23:45 - Salmon
24:39 - So many more...
25:57 - Wholestic Nutrition free consultation
26:55 - Thank you for joining, Becky's contact info
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on your favorite podcast platform
HERE:
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Connect with Anass Sentissi:
functionalnutritionmedicine@gmail.com / 812-320-9954
Connect with Lori Varas:
lorivaras@gmail.com / 317-727-5415
Connect with producer JasonAaron.pro
Scott Samuel - Creating a World Cuisine Pantry
Join us at to see our upcoming speakers and events!
Cooking: Fish Tacos with Corn Relish & Salsa
We're making Fish Tacos with Avocado, Corn Relish and Fresh Chopped Salsa with Chef Nick Rabar from Avenue N.
Another Pretend Meal Prep Show Live on Tik Tok
WE make meals to freeze or fridge ahead until you are ready to use them. We invented The Bag Holder and the system to make more meals with less mess in the kitchen.