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Steak au Poivre

Source: Le Cordon Bleu Home Collection - Casseroles
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  4 Hours 20 Minutes
  Serves 4
A simple method for a traditional French pepper steak with quite controversial origins. At least four chefs claimed to have invented this dish at various times between 1905 and 1930!
RECIPE INGREDIENTS
4 x 5-6 oz. filet mignon or rib eye steaks
1/3 cup clarified butter or oil (see Chef's tip)
3 1/4 cups brown stock
2 shallots, finely chopped
2 tablespoons crushed black peppercorns
3 tablespoons white wine
1/4 cup brandy
Small sprigs of fresh parsley, to garnish
Other necessary recipes:
Making Brown Stock
Steak au Poivre Recipe at Cooking.com
DIRECTIONS
Season the steaks with salt. In a shallow skillet big enough to fit the four steaks, heat the clarified butter or oil until hazing. Add the steaks and brown for about 3-4 minutes on each side for medium rare, and a little longer for medium. Remove from the pan, cover with aluminum foil to keep warm and set aside. For well-done steak, brown on each for 3 minutes, then transfer to a baking dish and bake in a 400 degrees F oven for 8-10 minutes. Remove from the oven and cover with aluminum foil.


Add the stock to a medium saucepan and reduce down to about 1 1/2 cups. Add the shallots to the skillet and lightly color for 3-4 minutes before adding the peppercorns. Add the wine and half the brandy, stir with a wooden spoon to scrape the sticky meat juices from the base of the pan, mix them in and bubble for 1 minute until syrupy. Stir in the reduced stock and bring to a boil. Cook the sauce for 7 minutes, or until syrupy, then add the remaining brandy.


Return the steaks to the sauce in the pan and reheat for 3-4 minutes, without allowing the sauce to boil. Serve on individual warm plates or on one large plate. Garnish with parsley and serve with some French fries or roasted potatoes.


CHEF'S TIP: Clarified butter is used because it will cook at a higher temperature than normal butter without burning. You will need about 3/4 cup butter to yield 1/3 cup clarified butter. Melt the butter over low heat in a small, heavy-bottomed saucepan, without stirring or shaking the pan. Skim the foam from the surface, then carefully pour the clear butter into a container, leaving the white sediment in the pan. Cover and refrigerate until needed. Will keep for up to 4 weeks.


Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 427
Fat. Total: 26g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 131mg
% Cal. from Fat: 55%
Cholesterol: 130mg
Protein: 34g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jeremy Reviewed: 04/04/2009
Excellent, easy to make dish
I made this dish for a dinner party, and it was a hit. So incredibly easy to make, and not very long either. I was able to quadruple the recipe and it only took me slightly longer. Great choice!
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