FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

STEAK AU POIVRE RECIPE

See also: Article: Pepper, Nothing To Sneeze At


INGREDIENTS

    • 1 tablespoon black peppercorns
    • 1 tablespoon white peppercorns
    • 1 tablespoon green peppercorns
    • 1 tablespoon pink peppercorns
    • 2  6-8 oz. steaks about one inch thick or less
    • Olive oil as needed
    • Salt to taste
    • 2 tablespoons butter
    • 2 oz. cognac, brandy or dry sherry
    • 1 cup beef or veal stock
    • 2 oz. heavy cream
     

DIRECTIONS

This recipe is very flexible.  First, you can simply use all black peppercorns, (which is the traditional method).  I like an assortment for a greater breadth of flavor.  Grind the peppercorns and spread them out on a plate. 

Versatility continues with the steak options.  Choose tenderloin, rib, or strip steaks.  Brush the steaks with a little olive oil and season with salt.  Then place each side of the steaks on the peppercorns to coat. 

Melt the butter in a skillet and sear the steaks on each side.  Remove the steaks to a 200 degree oven or cover with foil to keep warm. 

Deglaze the pan with the cognac, (or brandy or sherry.)  To maximize flavor via caramelization ignite the alcohol by tipping the pan toward the flame or with a match.  Boil the alcohol and scrape the bottom of the pan to release the browned bits, otherwise known as the fond. 

Add the stock and reduce it by at least half.  Season the sauce with salt. 

Add the cream, return the steaks to the pan, and simmer until the steaks reach your desired doneness.

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages