Steak au Poivre

Name: Steak au Poivre
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters beef broth; 2 Tbsps black peppercorns; 59 milliliters Cognac or brandy; 2 teaspoons Dijon mustard; 2 teaspoons fennel seeds; 2 teaspoons dried green peppercorns; 59 milliliters heavy cream; 4 servings Salt; 3 Tbsps chopped shallots; 680 grams hanger steak, cut into 4 servings; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil; 2 teaspoons white peppercorns

Steak au Poivre is a gluten free and דל פחמימות, main course. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 590 calories, 36g of protein, and 43g of fat each. If you have peppercorns, shallots, cognac, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and the peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare.

Ingredients you will need

Fennel Seeds

Peppercorns

Butter

Steak

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

Frying Pan

Transfer to plates and cover to keep warm.

Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan.

Ingredients you will need

Shallot

Broth

Equipment you will use

Frying Pan

Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.

Ingredients you will need

Mustard

Cognac

Steak

Cream

Sauce

Salt

Equipment you will use

Whisk

Equipment

Ziploc Bags

Frying Pan

Whisk

Ingredients

Servings:

118milliliters

beef broth 2Tbsps

black peppercorns 59milliliters

Cognac or brandy 2teaspoons

Dijon mustard 2teaspoons

fennel seeds 2teaspoons

dried green peppercorns 59milliliters

heavy cream 4servings

Salt 3Tbsps

chopped shallots 680grams

hanger steak, cut into 4 servings 2Tbsps

unsalted butter 2Tbsps

vegetable oil 2teaspoons

white peppercorns

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 Black River Winery Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.