Steak au Poivre (Pepper Steak) – Beef Veal Food Recipes

Steak au Poivre (Pepper Steak) – Beef Veal Food Recipes

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    Directions

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    Recipe ingredients and directions:

    Ingredients (for 1)

    1 New York strip steak

    1 Tbs whole black peppercorns

    4 Tbs (40 g) unsalted butter

    salt

    1 shallot

    3 Tbs (45 ml) Cognac

    4 Tbs (60 ml) demi-glace de viande (or substitute red wine, broth or water)

    1 Tbs chopped fresh parsley

    For French style, buy a steak about 1 inch (2.5 cm) thick, for

    American style, buy a steak about 1.5 inch (3.2 cm) thick. The

    quality of the dish is determined by the quality of the meat. Well

    aged USDA choice or prime is great if you can get it.

    Unwrap your steak and let it sit on the counter for an hour or so

    before you start. It will cook more evenly if it is at room

    temperature when you start cooking.

    Place the whole peppercorns on a chopping block and very coarsely

    crush them with the bottom of a pan or the side of a large chef's

    knife. Take your (now room temperature) steak, and pat the peppercorns

    into the meat on both sides. The meat should be heavily coated with

    very coarsely crushed peppercorns, but the meat should still be

    visible between the peppercorns.

    Chop the shallots and set them aside. Chop the parsley and set it

    aside.

    Heat 1/2 of the butter in a heavy skillet (I find heavy aluminum

    works best, it is easier to regulate the temperature than with

    iron) until it stops foaming and is very hot (but not burned). Put

    the steak in the skillet and salt the top to taste. Saute the steak

    on the first side (5 mins. for a 1" thick steak, 7.5 mins. for a

    1.5 inch thick steak). Turn it over, salt the other side, and

    continue sauteeing for the same amount of time as you cooked the

    first side. For a medium rare steak, total cooking time is usually

    10 minutes per inch of thickness. Other ways to tell when it's done

    include: (1) flip the steak as soon as blood rises to the surface

    on a side, and (2) calibrate your finger by poking a steak you like

    some day and remembering the feel.

    Remove the steak and put it on a plate. Allowing the steak to "rest"

    while you finish the dish will result in a more uniformly cooked

    interior. Turn the heat way down, pour off most of the butter, and

    add the shallots. Saute them for a minute or two. Add the Cognac.

    to avoid a 6 ft. (2 m) pillar of flame, allow most of the alcohol

    to evaporate and then touch the side of the pan to the flame to

    ignite the remaining alcohol. For a truly spectacular pillar of

    flame, add the Cognac to the hot pan and immediately ignite the

    vaporized fuel (stand back when you do this!).

    Add the demi-glace and reduce it to a thick glaze. Finish the sauce

    by swirling in the remaining butter. Pur the sauce over the steak,

    and finish with parsley.

    Serve lots of good bread to soak up the sauce. This goes very well

    with a red wine. Good garnishes include sauteed potatoes, carrots

    and wild mushrooms.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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