Steak Au Poivre
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Essentially it is a sautéed steak with.
Steak au poivre. What is steak au poivre. Pour off excess fat from the skillet and add the cream and cognac. Start by encrusting the steaks on only one side.
With its crushed peppercorn crust and buttery shallot specked sauce steak au poivre is a highlight of any cook s repertoire. Reduce heat to medium and cook steaks turning often until they begin to firm up and are hot and slightly pink in the center about 5 minutes per side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce depending on what you have available and the flavor you prefer.
Both black and white peppercorns are used in bryan webb s version of steak au poivre. Typically the dish is accompanied by potatoes and a salad on the side. Transfer steaks to serving plates.
Classic steak au poivre is a simple dish of seared peppercorn crusted steaks with a creamy pan sauce. Steak au poivre is a french dish consisting of a beef steak that is coated in crushed peppercorns and fried. If you ve got time prepare your steak au poivre one or several hours ahead.
Heat butter in a heavy skillet over medium high heat. It s said to have originated in normandy in the 19th century which perhaps explains the cream in the sauce the french region is renowned for its rich dairy. Begin by crushing the peppercorns very coarsely with a pestle and mortar if you don t have a pestle and mortar then use the back of a tablespoon and crush them on a flat surface.
It s also often served with creamy pepper sauce. How to make steak au poivre. Serve whatever accompaniments you like homemade chips and a crisp green salad are ideal with steak recipes.