Steak au Poivre

Name: Steak au Poivre
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters beef broth; 1 Tbsp black peppercorns; 59 milliliters brandy; 59 milliliters heavy cream; 2 servings Salt; 2 mediums shallots, thinly sliced; 2 blade (aka flat iron) steaks, gristle removed; 1 Tbsp unsalted butter; 1 Tbsp vegetable oil; 1 teaspoons white wine vinegar

Steak au Poivre might be just the main course you are searching for. This recipe serves 2. One serving contains 794 calories, 48g of protein, and 56g of fat. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of salt, butter, brandy, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere.

Ingredients you will need

Peppercorns

Steak

Salt

Dip

Equipment you will use

Paper Towels

Ziploc Bags

Rolling Pin

Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare.

Ingredients you will need

Peppercorns

Steak

Equipment you will use

Frying Pan

Remove to a cutting board, tent with foil, and let rest at least 5 minutes.

Equipment you will use

Cutting Board

Aluminum Foil

Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.

Ingredients you will need

Beef Broth

Shallot

Brandy

Equipment you will use

Stove

Frying Pan

Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt.

Ingredients you will need

Vinegar

Cream

Sauce

Meat

Salt

Transfer the steaks to serving plates and drizzle with the sauce.

Ingredients you will need

Steak

Sauce

Equipment

Ingredients

Servings:

118milliliters

beef broth 1Tbsp

black peppercorns 59milliliters

brandy 59milliliters

heavy cream 2servings

Salt 2mediums

shallots, thinly sliced 2

blade (aka flat iron) steaks, gristle removed 1Tbsp

unsalted butter 1Tbsp

vegetable oil 1teaspoons

white wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.