Steak Au Poivre

Name: Steak Au Poivre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings butter; 4 servings Cognac; 4 servings olive oil; 4 servings peppercorns; 4 servings Salt; 4 servings steaks; 4 servings veal stock

Steak Au Poivre might be just the main course you are searching for. One portion of this dish contains around 46g of protein, 50g of fat, and a total of 667 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your valentin day event. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. A mixture of peppercorns, steaks, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

COOK THE STEAKS

Ingredients you will need

Steak

Preheat the oven to 425F (220C). Moisten the meat very slightly with oil, then dredge each of the steaks in the crushed peppercorns to thoroughly coat. Dont be shy with the pepper.

Ingredients you will need

Peppercorns

Pepper

Steak

Meat

Cooking Oil

Equipment you will use

Oven

Heat the remaining oil in the skillet over high heat. Once the oil is hot, add 2 ounces (56 g) of the butter.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Place the steaks in the pan and brown on all sides, about 5 minutes per side.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Transfer the pan to the oven and cook to desired doneness, about 5 to 7 minutes for rare, 10 minutes for medium rare, and so on.

Equipment you will use

Oven

Frying Pan

Remove the pan from the oven and remove the steaks from the pan to rest. Have I told you yet to always rest your meat after cooking? Ive told you now.

Ingredients you will need

Steak

Meat

Equipment you will use

Oven

Frying Pan

THE SAUCE

Ingredients you will need

Sauce

Return the skillet to the stovetop and carefully stir in the Cognac. As much fun as it is to create a column of flame as you add flammable material to an incredibly hot pan, its not really desirable or necessaryespecially in a home kitchen. Unless youre a pyromaniac, I recommend carefully adding the Cognac to the still-hot pan off the flame, stirring and scraping with the wooden spoon to get every scrap, every peppercorn, every rumor of flavor clinging to the bottom of the pan. Now place the pan on the flame again and cook it down a bit, by about half. Stir in the veal stock (and demi-glace) and reduce over medium heat until thick enough to coat the back of the spoon.

Ingredients you will need

Peppercorns

Veal Stock

Cognac

Equipment you will use

Wooden Spoon

Stove

Frying Pan

Whisk in the remaining butter and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Equipment you will use

Whisk

Serve immediately with French fries or sauted potatoes.

Ingredients you will need

French Fries

Potato

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Equipment

Ingredients

Servings:

peppercorns 4servings

Salt 4servings

steaks 4servings

veal stock

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.