Steak with pepper; A tasty cut of beef seasoned with an alcoholic pepper sauce ready to be appreciated.
Here is an elegant and Oh-Così stage au poivre-a French turning point on your typical beef recipes. This elegant dish brings your typical grilled countershight steaks to a completely new level. Prepare to impress your taste buds and show your culinary ability with this classic French recipe. Think about it as our bavette steak, but with a rich and creamy sauce. Who needs a booking in a fantasy restaurant when you can prepare this masterpiece of the steak in your kitchen? So let’s dive into the world of indulgence and give those gustatory papille a reason to celebrate!
What is the au Poivre steak?
Second Merriam-WebsterThe Au Poivre steak is a steak that has had grossly stressful ground black pepper before cooking, it is served with seasoned sauce and is often flambeed with Cognac.
Get the pepper flavors in grains mixed with an alcohol aftertaste. Served with mashed potatoes from shallot, it is a dish that will dissolve the taste buds.
This is not just an old steak recipe. The Au Poivre steak has a particular pedigree. In culinary terms, it is a classic French recipe from which chefs are judged forever. Every single famous chef of Julia Childs in Gordan Ramsey threw down with the plate. So just doing it puts you in a beautiful company. But instead of being one of those complex dishes that you need a culinary degree to dominate it, this is actually very simple. The sauce is made in the same pan as the steaks and meets in a few minutes.
Ingredients for steak pepper
- Thick reduced steaks – Take some of about 1 inch thick. We adore fillets of fillets or disputes for this recipe.
- Rooms and grains of whole black pepper – We are grinding ourselves the pepper grains; Trust us, makes a big difference!
- Butter
- Brandy – Use any type of brandy you like.
- Beef broth
- Heavy cream
- DIGION SENAPE – Use any brand you like.
- Fresh parsley
How to make a bistecca au poivre
- Let your steaks sit at room temperature for 10 minutes while the pan heats up. Sprinkle them with salt and pepper. Once the pan is in medium-high heat, it is ready.
- Melt the butter on the pan and then add the steaks.
- Cucks to your desired women, launching once in the middle. For medium rare steaks, opt for 5-7 minutes.
- Transfer the steak from the heat to a plate, cover them and let them rest.
- Reduce the heat on the pan and add brandy and broth.
- Raschia any brown pieces. Mix the cream and mustard and let it boil.
- Reduce the heat again and cook over low heat for 5-6 minutes. Season with more pepper.
- Serve your steaks with sauce topped at the top. Add the parsley if you wish.
Tips for recipes of carnivorous experts as a girl
- Make sure to absorb all those meat juices in the sauce. It is the easiest way to obtain the creamy sauce in the heavy pan.
- Leaving the meat rest allows juices to redistribute inside the meat instead of exhausted. You don’t want them to lose their delicious flavor. The final result will thank you.
- Do not buy pre-shit pepper grains. Defeats the purpose. Buy large pepper grains and break the steaks during cooking. You will get the good flavors in the meat and pepper sauce.
- Use an instant reading thermometer to ensure that the internal temperature of the steak reaches the desired donassity.
What to serve with au poivre steak
When you think about the steak, most likely you think of green beans and crushed or smoke baked potatoes! Other surprising sides include fat French fried fries, carrot puree, risotto and a classic salad. The crunchy crust of the pepper mates so well with a variety of sides. Practically whatever you can think, the steak is perfect.
Leftovers and heating
You will probably finish each last bite of this Au Poivre recipe, but for any eventuality, keep your steaks in an air seal container in the refrigerator. They will keep for about 3 days.
The best way to heat the remaining steaks is to put them on a deep microwave plate and add a little sauce or beef broth above while heating. You can also heat the steaks over medium heat on a pan or large grill until you reach the desired temperature.
Take your remaining steak Au Poivre; If you have more, put them on a salad and create a steak salad! Or, transform this classic French dish into a steak for an excellent main dish for the whole family.
Frequent questions about the recipe
The au Poivre steak and pepper can be confused as the same in the name alone. Where this steak is covered with pepper grains, the pepper steak is often a plate in the fried stiffs of pepper strips and steak in brown sauce.
Some recipes require black pepper grains, other grains of green pepper. A little black and green. We recommend using coarsely ground black pepper grains. They are full of pepper. You probably already have them at hand. And finding the green ones can sometimes be a challenge.
This recipe is a tasty cutting beef with an alcoholic sauce and ready to be appreciated. Traditional cut is a thick thick threaded mignon steak, but Ribeyes often have a better flavor. Mignon fillet is a tender fork, then choose the cut you prefer.
More delicious steak recipes
Here are some recipes to check when you are thinking about the steak and you can’t bear anything else …
With its velvety cream sauce and crunchy pepper crust, this classic steak dish is really a pleasure for the crowd. Whether it’s impressive guests on a special occasion or to give you a gourmet meal, the Au Poivre steak is the perfect main dish to raise any culinary experience. There is no need to travel in the Bistrot of Normandy or wait for special occasions to enjoy this delicious meal! Also, please Evaluate the recipe card And leave a comment below to help the next reader!
He experiences the elegance of French cuisine with our Bistecca Au Poivre recipe, which shows a perfectly scrambled steak with pepper crust. Combined with a rich and creamy pan sauce, this dish will certainly delight the senses and impress any guest.
Prevent the screen from going to sleep
Let the steaks sit at room temperature for 10 minutes while the pan warms up to the medium. Sprinkle them with a heavy coating of salt and pepper.
Heat a medium-high pan.
Melt the butter in the pan and when it is beautiful and warm, add the steaks.
Cook to the desired women, launching once. (Pucci my 5-7 minutes one side for medium rare).
Remove the steaks from the pan, cover and leave to rest.
Reduce the heat to the medium, add the brandy and the broth.
Raschia any golden pieces. Mix the cream and mustard. Bring to a boil.
Reduce the heat to cook gently and cook for 5-6 minutes more. Season with pepper.
Serve steaks with sauce topped above and fresh parsley.
Bhg special interest comfort food
Calories: 429Kcal | Carbohydrates: 1G | Protein: 23G | Fat: 33G | Saturated fat: 17G | Cholesterol: 124mg | Sodium: 261mg | Potassium: 335mg | Vitamin A: 630Iu | Soccer: 32mg | Iron: 2.1mg
