Steak Au Poivre Fine Dining

You can tip the pan and ignite the cognac or ignite the sauce with a match for an invigorating spectacle.

Steak au poivre fine dining. Just bring the sauce to a boil for a minute to burn off the alcohol whisk whisk whisk and then add the cream whisking all the while. While the steak is cooking its time to make the au poivre sauce and saute some spinach. The traditional choice of meat is the tender filet mignon but other boneless beef cuts are also popular especially new york strip ribeye and sirloin.

But all these acts of derring do are unnecessary. Keep in mind that a steak will continue to cook once its off the heat and the internal temperature will increase by about 5 degrees. Transfer it to a plate tent foil overit and let it stand for 15 minutes.

Cook over medium high for fiveto six minutes per side dependingon how rare you want it. For the most flavor make thepepper sauce in the same panyou cooked the steak in. Add the shallots to the pan and cook stirring and scraping the bottom until softened about 2 minutes.

Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet. Pat steaks dry and season both sides with kosher salt. If you re not a fan of spinach leave it out.

How to make steak au poivre. Off the heat add the cognac to the pan then carefully ignite with a long. Preheat oven to 200 f.

Transfer steaks to a plate and cover to keep warm. Cook turning with tongs until browned about 2 minutes per side. Using a digital insta read thermometer will help you cook the perfect steak.