Steak Au Poivre

Name: Steak Au Poivre
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Crushed pepper—black, gray, or green; 60 grams tablespoons cold butter; 1 Tbsp crème fraîche (optional); 118 milliliters (10 cl.) dry white wine; 1 Tbsp mustard (optional); 2 Tbsps neutral oil; 4 servings Salt; 220 grams steaks, 1/2 pound each, from the fillet, rump,or sirloin, and without any kind of fatty wrapping; 118 milliliters (10 cl.) brown veal stock (or from a bouillon cube)

Steak Au Poivre might be just the main course you are searching for. Watching your figure? This gluten free recipe has 281 calories, 13g of protein, and 22g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. Only valentin day will be even more special with this recipe. A mixture of pepper—black, salt, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Remove the steaks from the refrigerator 20 minutes in advance. Prepare a cooling rack (or small overturned plate - over a large plate).

Ingredients you will need

Steak

Equipment you will use

Wire Rack

Cover the steaks on both sides with crushed pepper. Pat it on firmly so that it sticks into the flesh. Salt the steaks on both sides. (Be sure to pepper and then salt, or the pepper will not stick to the steaks.)

Ingredients you will need

Pepper

Steak

Salt

Heat the oil in a sauté pan over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add 1 teaspoon butter. Rotate the pan as the butter melts, and when it begins to foam, lower the heat to medium.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Lay the steaks in the pan and cook for 4 minutes, rotating them in the pan and spooning the cooking juices over them. Flip them with tongs or a spatula and cook 4 minutes on the other side, rotating and basting as before. Stand the steaks on their sides, using tongs to help, and cook them 2 minutes on their edges.

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Steak

Equipment you will use

Spatula

Tongs

Frying Pan

Remove the steaks to the cooling rack and tent them loosely with aluminum foil.

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Steak

Equipment you will use

Aluminum Foil

Wire Rack

Put a serving dish and a sauceboat to warm in the oven, turned to 150°F/80°C.

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Oven

Pour the wine into the sauté pan and bring to a boil, stirring and scraping the bottom of the pan with a wooden spatula until the wine is syrupy.

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Wine

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Spatula

Frying Pan

Dice the rest of the butter, which should be well chilled.

Ingredients you will need

Butter

Add the veal stock to the pan and boil for 2 minutes. If you are using the crème fraîche, stir it in. Then stir in the diced butter bit by bit. Put this sauce through a fine strainer into the warmed sauceboat. If you are using the mustard, stir it in now. Taste for salt and pepper.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Veal Stock

Mustard

Butter

Sauce

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Sieve

Frying Pan

Put the steaks on the warmed serving platter, coat them with sauce, and serve the rest of the sauce on the side.

Ingredients you will need

Steak

Sauce

Taste

Book, using the USDA Nutrition Database

Published by Knopf.Joël Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 198

It was the fastest rise in the guidebook's history. Named "Chef of the Century" in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.

Equipment

Ingredients

Servings:

4servings

Crushed pepper—black, gray, or green 60grams

tablespoons cold butter 1Tbsp

crème fraîche (optional)118milliliters

(10 cl.) dry white wine 1Tbsp

mustard (optional)2Tbsps

neutral oil 4servings

Salt 220grams

steaks, 1/2 pound each, from the fillet, rump,or sirloin, and without any kind of fatty wrapping 118milliliters

(10 cl.) brown veal stock (or from a bouillon cube)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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. One wine you could try is Matanzas Creek Alexander Valley Merlot. It has 4.3 out of 5 stars and a bottle costs about 28 dollars.