Steak #au #Poivre
STEAK AU POIVRE (PEPPERCORN-CRUSTED) WITH OVEN FRIES
Beef tenderloin steaks are crusted with peppercorns and served with an simple cognac cream sauce (no flambéing!) Enjoy this vintage French bistro meal with oven fries, a inexperienced salad, and a bold red wine.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
When I assume of fancy romantic date evening dinners, my thoughts all of the time is going to French food, like Duck Breast with Cherry Sauce and Duck Fat Fried Potatoes, Roast Rack of Lamb with Rosemary Fried Potatoes, or Lobster Thermidor. My subsequent thought is all of the time steak. I do love a well steak and potato dish, like my Steak with Homemade Potato Chips, my take on Steak Frites.
Steak au Poivre is a quite simple meal, capable in merely 40 minutes. While this recipe makes use of pricey ingredients, for sure it’s cheaper than a flight to Paris (or a cafe meal). Steak au Poivre is traditionally made with red meat tenderloin steaks, aka filet mignon, aka my favourite steak. I assume this recipe would also be vast with a ribeye or strip steak, once you desire to chop the expense a little. If you make it with a greater steak, however, I suggest doubling the sauce.
The merely actual requirement for this recipe is you ought to like black pepper. The steak is included on equally facets with overwhelmed peppercorns. I don’t love spicy food, but I discover the stable pepper taste complements that wealthy taste of a high caliber steak.
For my phase dish, I thought about making some sort of fried potatoes on the stovetop. But I decided to save that concept for one other recipe and make anything utilizing the oven. With the oven fries, you positioned them within the oven and go away them there so there’s much less occurring on the stovetop whereas you prepare dinner the steak and the sauce. We equally love oven fries, so I’ll take any excuse to make them.
Here are a few of the principal ingredients. We have NULL red meat tenderloin steaks, three tablespoons of complete black peppercorns, NULL russet potatoes cut into fries, and a small container of cognac. We don’t drink brandy or liqueur, but I’ll usually see recipes utilizing merely 1 tablespoon of a few precise sort of brandy. So I purchase these mini-bottles on the supermarket for use in cooking. It’s now not as expense efficient as shopping for a greater bottle, but when we sold a huge bottle, we’d via means of no means use it up.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
I began out via means of toasting the peppercorns, which facilitates deliver out their flavor.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
After the peppercorns cool down, it’s time to crush them. I positioned them in a huge Ziploc bag and pounded them with a meat mallet. You may also use a rolling pin or a heavy skillet. While this made some tiny holes within the bag, the peppercorns all stayed put. Aim for the peppercorns to be halved or quartered, now not flooring up such as you ordinarily use them.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
Look at that well overwhelmed peppercorn crust.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
For the pan sauce, in most cases you will pour the cognac into the pan with the leftover brown bits from the steak and flambé it, i.e. literally set it on fire. This burns off the alcohol and leaves the sauce with the taste from the cognac.
Call me chicken, but I can’t work up the nerve to purposely faded anything on fire within the kitchen. It’s truly now not necessary, you'll be able to simply prepare dinner it for a couple of minutes and all of the alcohol will prepare dinner out.
For the relaxation of the sauce, you upload red meat broth, cut back it, and end with cream. Some recipes would have you ever upload the leftover overwhelmed peppercorns (from once you first coated the steak) to the sauce earlier than boiling. I assume the steak has lots of pepper taste as is.
Around the similar time the sauce was done, my fries reached golden brown crispy perfection. Okay, oven fries aren’t truly the similar as deep-fried French fries, but they’re the finest sort of fries to make at home.
Light the candles, open some red wine, and enjoy!
5 from 2 votes
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Steak au Poivre (Peppercorn-Crusted) with Oven Fries
Beef tenderloin steaks are crusted with peppercorns and served with an simple cognac cream sauce (no flambéing!) Enjoy this vintage French bistro meal with oven fries, a inexperienced salad, and a bold red wine.
Course Dinner, Main Dish
Cuisine French
Total Time 40 minutes
Servings 2
Ingredients
Steak
2 (6-8 ounce) red meat tenderloin steaks (aka filet mignon)
1/2 teaspoon kosher salt
3 tablespoons complete peppercorns
1 tablespoon grapeseed or canola oil
3 tablespoons cognac
1/2 cup red meat or chook broth
1/3 cup heavy cream
Fries
2 huge russet potatoes, peeled, cut into thin fries
2 tablespoons olive oil
salt and pepper
Instructions
Steak
Salt steaks: Rub kosher salt throughout steaks on equally sides. Leave steaks out of the fridge to come to room temperature.
Toast peppercorns: Heat a skillet huge sufficient to cling equally steaks over medium heat. Add peppercorns and cook, stirring often, for 2-3 minutes, till fragrant. Be cautious to now not permit them burn. Transfer peppercorns to a plate to cool.
If you're making the oven fries, at this point, skip to the Fries phase of the recipe and start making those. After the fries pass into the oven, proceed with steps beneath to prepare dinner the steak.
Crush peppercorns and coat steak: Put peppercorns in a Ziploc bag, push out additional air, and seal closed. Place the bag over a slicing board. Use a meat mallet, rolling pin, or heavy pan to pound the peppercorns till they're crushed. (You desire most of the peppercorns to be damaged into halves or quarters, now not flooring up.) Spread out overwhelmed peppercorns on a plate. Press the steaks into the overwhelmed peppercorns on equally facets to coat. Discard remaining peppercorns.
Cook steak: Heat oil within the similar skillet used to toast peppercorns over medium heat. Add steaks and prepare dinner for 4-5 minutes per phase for medium-rare. Don’t permit the warmth get too excessive or peppercorns will burn. Remove steaks to a plate and tent loosely with aluminum foil.
Make the sauce whereas steak rests: Use the similar skillet the steaks have been cooked in, but take away from stove. Pour in cognac and scrape up browned bits from the backside of the pan. Put again on range and prepare dinner over medium-high warmth till brandy is principally evaporated. Pour in red meat broth. Bring to a boil and prepare dinner for 3-4 minutes to reduce. Add cream and boil till thickened, about 3 additional minutes.
Spoon sauce over steaks simply earlier than serving.
Fries
Preheat oven to 425 degrees. Spray 2 baking pans generously with cooking spray.
Divide potatoes among the 2 pans. Drizzle 1 tablespoon olive oil over every pan. Season with salt and pepper. Toss potatoes so they get calmly coated with oil and seasoning. Lay out in one layer on every pan.
Bake for 10 minutes, then flip over and bake for 10-12 additional minutes, till fries are browned and moderately crispy. If the fries are completed earlier than the steak is ready, positioned them again within the oven for the final few minutes as you’re making the sauce to carry them hot and crispy.
Recipe Notes
If making with a greater steak, like a ribeye or strip steak, double the quantity of sauce.
FULL LINK >>>>> http://wednesdaynightcafe.com/steak-poivre-peppercorn-crusted-oven-fries/
Beef tenderloin steaks are crusted with peppercorns and served with an simple cognac cream sauce (no flambéing!) Enjoy this vintage French bistro meal with oven fries, a inexperienced salad, and a bold red wine.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
When I assume of fancy romantic date evening dinners, my thoughts all of the time is going to French food, like Duck Breast with Cherry Sauce and Duck Fat Fried Potatoes, Roast Rack of Lamb with Rosemary Fried Potatoes, or Lobster Thermidor. My subsequent thought is all of the time steak. I do love a well steak and potato dish, like my Steak with Homemade Potato Chips, my take on Steak Frites.
Steak au Poivre is a quite simple meal, capable in merely 40 minutes. While this recipe makes use of pricey ingredients, for sure it’s cheaper than a flight to Paris (or a cafe meal). Steak au Poivre is traditionally made with red meat tenderloin steaks, aka filet mignon, aka my favourite steak. I assume this recipe would also be vast with a ribeye or strip steak, once you desire to chop the expense a little. If you make it with a greater steak, however, I suggest doubling the sauce.
The merely actual requirement for this recipe is you ought to like black pepper. The steak is included on equally facets with overwhelmed peppercorns. I don’t love spicy food, but I discover the stable pepper taste complements that wealthy taste of a high caliber steak.
For my phase dish, I thought about making some sort of fried potatoes on the stovetop. But I decided to save that concept for one other recipe and make anything utilizing the oven. With the oven fries, you positioned them within the oven and go away them there so there’s much less occurring on the stovetop whereas you prepare dinner the steak and the sauce. We equally love oven fries, so I’ll take any excuse to make them.
Here are a few of the principal ingredients. We have NULL red meat tenderloin steaks, three tablespoons of complete black peppercorns, NULL russet potatoes cut into fries, and a small container of cognac. We don’t drink brandy or liqueur, but I’ll usually see recipes utilizing merely 1 tablespoon of a few precise sort of brandy. So I purchase these mini-bottles on the supermarket for use in cooking. It’s now not as expense efficient as shopping for a greater bottle, but when we sold a huge bottle, we’d via means of no means use it up.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
I began out via means of toasting the peppercorns, which facilitates deliver out their flavor.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
After the peppercorns cool down, it’s time to crush them. I positioned them in a huge Ziploc bag and pounded them with a meat mallet. You may also use a rolling pin or a heavy skillet. While this made some tiny holes within the bag, the peppercorns all stayed put. Aim for the peppercorns to be halved or quartered, now not flooring up such as you ordinarily use them.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
Look at that well overwhelmed peppercorn crust.
Steak au Poivre (Peppercorn-Crusted) with Oven Fries| WednesdayNightCafe.com
For the pan sauce, in most cases you will pour the cognac into the pan with the leftover brown bits from the steak and flambé it, i.e. literally set it on fire. This burns off the alcohol and leaves the sauce with the taste from the cognac.
Call me chicken, but I can’t work up the nerve to purposely faded anything on fire within the kitchen. It’s truly now not necessary, you'll be able to simply prepare dinner it for a couple of minutes and all of the alcohol will prepare dinner out.
For the relaxation of the sauce, you upload red meat broth, cut back it, and end with cream. Some recipes would have you ever upload the leftover overwhelmed peppercorns (from once you first coated the steak) to the sauce earlier than boiling. I assume the steak has lots of pepper taste as is.
Around the similar time the sauce was done, my fries reached golden brown crispy perfection. Okay, oven fries aren’t truly the similar as deep-fried French fries, but they’re the finest sort of fries to make at home.
Light the candles, open some red wine, and enjoy!
5 from 2 votes
Steak au Poivre (Peppercorn-Crusted) with Oven Fries
Beef tenderloin steaks are crusted with peppercorns and served with an simple cognac cream sauce (no flambéing!) Enjoy this vintage French bistro meal with oven fries, a inexperienced salad, and a bold red wine.
Course Dinner, Main Dish
Cuisine French
Total Time 40 minutes
Servings 2
Ingredients
Steak
2 (6-8 ounce) red meat tenderloin steaks (aka filet mignon)
1/2 teaspoon kosher salt
3 tablespoons complete peppercorns
1 tablespoon grapeseed or canola oil
3 tablespoons cognac
1/2 cup red meat or chook broth
1/3 cup heavy cream
Fries
2 huge russet potatoes, peeled, cut into thin fries
2 tablespoons olive oil
salt and pepper
Instructions
Steak
Salt steaks: Rub kosher salt throughout steaks on equally sides. Leave steaks out of the fridge to come to room temperature.
Toast peppercorns: Heat a skillet huge sufficient to cling equally steaks over medium heat. Add peppercorns and cook, stirring often, for 2-3 minutes, till fragrant. Be cautious to now not permit them burn. Transfer peppercorns to a plate to cool.
If you're making the oven fries, at this point, skip to the Fries phase of the recipe and start making those. After the fries pass into the oven, proceed with steps beneath to prepare dinner the steak.
Crush peppercorns and coat steak: Put peppercorns in a Ziploc bag, push out additional air, and seal closed. Place the bag over a slicing board. Use a meat mallet, rolling pin, or heavy pan to pound the peppercorns till they're crushed. (You desire most of the peppercorns to be damaged into halves or quarters, now not flooring up.) Spread out overwhelmed peppercorns on a plate. Press the steaks into the overwhelmed peppercorns on equally facets to coat. Discard remaining peppercorns.
Cook steak: Heat oil within the similar skillet used to toast peppercorns over medium heat. Add steaks and prepare dinner for 4-5 minutes per phase for medium-rare. Don’t permit the warmth get too excessive or peppercorns will burn. Remove steaks to a plate and tent loosely with aluminum foil.
Make the sauce whereas steak rests: Use the similar skillet the steaks have been cooked in, but take away from stove. Pour in cognac and scrape up browned bits from the backside of the pan. Put again on range and prepare dinner over medium-high warmth till brandy is principally evaporated. Pour in red meat broth. Bring to a boil and prepare dinner for 3-4 minutes to reduce. Add cream and boil till thickened, about 3 additional minutes.
Spoon sauce over steaks simply earlier than serving.
Fries
Preheat oven to 425 degrees. Spray 2 baking pans generously with cooking spray.
Divide potatoes among the 2 pans. Drizzle 1 tablespoon olive oil over every pan. Season with salt and pepper. Toss potatoes so they get calmly coated with oil and seasoning. Lay out in one layer on every pan.
Bake for 10 minutes, then flip over and bake for 10-12 additional minutes, till fries are browned and moderately crispy. If the fries are completed earlier than the steak is ready, positioned them again within the oven for the final few minutes as you’re making the sauce to carry them hot and crispy.
Recipe Notes
If making with a greater steak, like a ribeye or strip steak, double the quantity of sauce.
FULL LINK >>>>> http://wednesdaynightcafe.com/steak-poivre-peppercorn-crusted-oven-fries/
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