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Steak Au Poivre Sides

How to make steak au poivre to begin seal the peppercorns inside a small plastic bag and place on a cutting board.
Steak au poivre sides. Using a meat pounder pound the peppercorns until they are coarsely crushed. However i am at a loss on what to prepare as side dishes. 2 tablespoons whole black peppercorns roughly ground.
1 cup beef stock. Pat the steaks dry and if they are thick gently press them down so that they are about 1 1 2 inches tall. Cook over medium high for fiveto six minutes per side dependingon how rare you want it.
2 filet mignon steaks pound each about 2 thick other thick at least 1 thick steaks work well too. Coat both sides of the steak withvegetable oil kosher salt andcrushed black peppercorns. Season the steaks to taste with salt then press the cracked peppercorns into both sides forming a crust cover with a paper towel and press slightly this will help secure the peppercorns as well as dry the steak which will help you get a better sear.
It is usually served with small fried potatoes or mashed potatoes in most french restaurants. 4 fillet steaks each weighing 175g 3 heat the oil in a thick bottomed frying pan over a medium heat. Fuzzyaces oct 6 2011 08 15 am 12.
4 6 oz beef filets about 1 1 2 thick. All i am having guests over this weekend and am picking up a tenderloin tomorrow to prepare a steak au poivre for them. Nicely marbled new york strip steakis the traditional choice for this dish but you can swap in filet mignon.
1 3 cup cognac. Press steak into peppercorns to coat both sides. Side dishes for steak au poivre.
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