Steak Au Poivre

Name: Steak Au Poivre
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters brandy; 2 Tbsps butter; 237 milliliters heavy cream; 4 servings Kosher salt; 2 Tbsps coarsely cracked black pepper; 2 bone-in rib-eye steaks, about 1 1/2 pounds each; 2 Tbsps sherry vinegar

Need a gluten free and primal main course? Steak Au Poivre could be an outstanding recipe to try. This recipe makes 4 servings with 569 calories, 24g of protein, and 44g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. Head to the store and pick up kosher salt, coarsely cracked pepper, heavy cream, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 33 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Heat a large, well-seasoned cast iron skillet over high heat. Pat the steaks dry with a paper towel, season with salt, to taste, and coat the meat the black pepper.

Ingredients you will need

Black Pepper

Steak

Meat

Salt

Equipment you will use

Paper Towels

Frying Pan

Put the steaks in the hot skillet and cook until blackened and the steaks have released themselves from the pan. Turn the steaks and transfer the pan to the oven. Roast until an instant-read thermometer registers 125 degrees F for medium-rare, or cook until desired doneness.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Remove the pan from the oven and transfer the steaks to a cutting board; cover with aluminum foil to keep warm.

Ingredients you will need

Steak

Equipment you will use

Aluminum Foil

Cutting Board

Oven

Frying Pan

Put the skillet back over medium heat. Carefully add the brandy and ignite it with a long kitchen match, to burn off the alcohol.

Ingredients you will need

Alcohol

Brandy

Equipment you will use

Frying Pan

Add the cream, and vinegar, and simmer until very thick. Stir in the butter just before serving.

Ingredients you will need

Vinegar

Butter

Cream

Slice the steaks and serve with peppercorn sauce.

Ingredients you will need

Peppercorns

Steak

Sauce

Equipment

Ingredients

Servings:

118milliliters

brandy 2Tbsps

butter 237milliliters

heavy cream 4servings

Kosher salt 2Tbsps

coarsely cracked black pepper 2

bone-in rib-eye steaks, about 1 1/2 pounds each 2Tbsps

sherry vinegar

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 La Jota Howell Mountain Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.