Steak au Poivre for 2

Name: Steak au Poivre for 2
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 59 milliliters condensed beef consomme, undiluted; 2 beef tenderloin steaks (1 inch thick and 5 ounces each); 14 grams bittersweet chocolate, chopped; 1 Tbsp whole white or black peppercorns, crushed; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 2 Tbsps olive oil, divided; 59 milliliters port wine; 0 teaspoons salt; 1 Tbsp finely chopped shallot

Steak au Poivre for 2 takes approximately 30 minutes from beginning to end. This main course has 573 calories, 51g of protein, and 30g of fat per serving. This recipe serves 2. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your valentin day event. If you have balsamic vinegar, salt, shallot, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Steak Au Poivre: Pepper Steak With Brandy Sauce, Steak Au Poivre, and Steak au Poivre.

Instructions

Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, heat 2 teaspoons oil over medium heat.

Ingredients you will need

Peppercorns

Steak

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Add steaks; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Steak

Meat

Equipment you will use

Kitchen Thermometer

Remove and keep warm.

In same pan, heat remaining oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shallot; cook and stir about 1 minute or until tender.

Ingredients you will need

Shallot

Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened.

Ingredients you will need

Vinegar

Wine

Equipment you will use

Frying Pan

Stir in consomme and rosemary; bring to a boil.

Ingredients you will need

Consomme

Rosemary

Add chocolate; cook and stir until melted and sauce is slightly thickened.

Ingredients you will need

Chocolate

Sauce

Serve with steaks.

Ingredients you will need

Steak

Equipment

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

1Tbsp

balsamic vinegar 59milliliters

condensed beef consomme, undiluted 2

beef tenderloin steaks (1 inch thick and 5 ounces each)14grams

bittersweet chocolate, chopped 1Tbsp

whole white or black peppercorns, crushed 1teaspoon

minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed 2Tbsps

olive oil, divided 59milliliters

port wine 0teaspoons

salt 1Tbsp

finely chopped shallot

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. 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 Raptor Ridge Estate Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.

Raptor Ridge Estate Pinot Noir

This is a wine that is not coy or shy. The nose is outgoing with ripe cherry fruit, sweet pomegranate, and plum, with soft notes of clove cigar, and musk. The curvy palate is lush with red cherry, Italian plum, and Marionberries. Note the pleasing floral qualities of lavender, and brown spices like nutmeg, pepper, and chestnut. With astounding acidity, and polished tannins this wine will drink well through 2017. Enjoy with a wild mushroom risotto.