Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin’ saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
steak au poivre,steak au poivre recipe,steak au poivre sauce,steak au poivre brandy peppercorn sauce,steak au poivre brandy cream sauce,steak au poivre cream sauce,steak au poivre dijon cream sauce,steak au poivre easy recipe,steak au poivre french recipe,steak au poivre filet mignon,steak au poivre green peppercorns,steak au poivre green peppercorn sauce,steak au poivre new york strip,steak au poivre pan sauce,steak au poivre peppercorn sauce,recipe,filet,steak
A quintessential French bistro dish but it’s actually quite simple to make today in the test kitchen steak apo we’ll take a luxurious steak like the filet Mignon pack it with tons of pepper flavor the richness of heavy cream the luxurious flavor of some cognac and then baste it with tons of butter
I’ll show you a simple way to make it here we have four beautiful seeds these have got some great marbling going on in them fillets are already super tender but all that marbling will really help them to melt in your mouth start by mincing one shallot section it as you would an onion
Mince it fairly small shallots bring a light onion flavor without overpowering the sauce this is a classic ingredient to many pan sauces reserve the minced shallot for building our pan sauce later next we will crush our peppercorns I like to put them in a small
Zip top bag and strike with a meat mallet but you could also crush them with a flat bottom skillet they should be roughly cracked you don’t want them finely ground because then the pepper would burn when you saw it in a pan I’m using a melonge peppercorn
But using all black would work just fine it’s helpful to pat the steaks dry so that the peppercorns adhere well to the meat season the steaks with plenty of Worcester salt on the first side then apply the peppercorn crust by pressing firmly into the cracked peppercorns having a dry exterior
And pressing firmly into the peppercorns helps to keep the crust from falling off during cooking gently flip the filets making sure not to knock off any of that peppercorn crust season the second side with salt only you will get plenty of pepper flavor from the crust
So there’s no need to pepper the second side I’m gonna cook this over a gas burner in order to flam the sauce later you can cook this on an electric or an induction range top if that’s what you have heat your skillet to medium high and add some canola oil
The key to this recipe is to sear on the side without the peppercorns first this will allow for a good crust development on the stick itself and help to build a fond in the pan make sure you hear that sizzle when your stick hits the pan
You want it good and hot to develop a crust on that unpapered side check to make sure that you have built a good crust before flipping them over this is your only opportunity to get a good sear on the un peppered side once you flip the steaks add some butter to the pan
This will help the pan cool slightly which will prevent the peppercorns from burning the butter provides a flavorful fat in which to base the stacks pasting helps to enhance the crust as we cook the second side make sure to get a good sear on the sides of the steaks
But remember to be gentle so that the crust doesn’t fall off the top for only to touch the sides of the sticks when handling them to keep the pepper crust in time we’ll get these into the oven to finish cooking through while we build our sauce
I like to use a sheet pan with a wire rack so that the sticks aren’t resting directly on the pan in order to evenly cook them through and keep that good sear on the bottom to start building our sauce we put the shallots into the pan season them with a little salt
And let them saute for just a minute here we use brine green peppercorns green peppercorns are fresh peppercorns that have been brined rather than dried take the pan off the heat before adding the cognac this will help prevent an unexpected flare up turn the heat back up
And let the flame touch the simmering cognitive flame this step isn’t necessary but it does give you a visual cue as to when the alcohol is completely cooked off and it’s a pretty cool party trick if you no longer smell the alcohol evaporating then it’s time to add the beef broth
And bring it to a simmer add the heavy cream to the broth let it come to boil and then reduce that to a rapid simmer to reduce we’re gonna allow this to simmer and reduce for about 10 minutes or until it has reduced by half as the sauce reduces
The flavor from the shallot cognac pepper corns and broth combined with the rich cream it makes such a delectable sauce make sure to use brine pepper corns not dries because the latter would overwhelm everything with spicy pepper flavor if you can’t find green pepper corns
A couple pinches of ground black pepper would be fine but it’s really worth searching out the brain one was occasionally so that nothing scorches to the pan you’ll be able to tell that it’s ready once the sauce begins to coat the back of the spoon
The fillets are out of the oven and looking beautiful they have an awesome pepper crust on top where the peppercorns are nicely toasted but not burnt my favorite way to serve this is alongside some fries season with some salt and fresh herbs steak fried is one of those classic French dishes
That I always crave the crunchy pepper crossed on a tender steak the creamy peppery sauce the crispy fries work together so beautifully now we get this plated up pile up a big mount of the fries on the side and then we’ll spoon a beautiful bed of your poivi sauce
Now just take a second to admire that beautiful sauce place the steak on top of the sauce because you don’t wanna cover up that beautiful pepper crust
1 Comment
Bruh AI guga