Best 3 Brandied Steak Au Poivre Recipes
Indulge in a culinary journey with our exquisite Brandied Steak au Poivre, a classic French dish that tantalizes the taste buds with its robust flavors. This recipe showcases a perfectly seared steak drenched in a luscious brandy-infused peppercorn sauce, creating a harmonious blend of savory and piquant notes. Accompany the steak with a medley of roasted vegetables, such as tender asparagus, earthy mushrooms, and flavorful bell peppers, to elevate the dish to a symphony of textures and colors. For a delightful vegetarian alternative, explore our Portobello Mushrooms au Poivre, where succulent portobello mushrooms take center stage, generously coated in the same delectable brandy-peppercorn sauce. This meatless option delivers a satisfying and flavorful experience that will leave you craving more.
Embark on a culinary adventure with our carefully curated collection of steak recipes, each offering a unique taste experience. Discover the secrets to creating a juicy and tender Filet Mignon with Red Wine Sauce, where the rich flavors of red wine and shallots meld together to create a luscious accompaniment to the perfectly cooked steak. Relish the simplicity yet elegance of our classic Steak Diane, where a combination of butter, shallots, and Dijon mustard enhances the natural flavors of the steak, resulting in a timeless dish that never fails to impress. Transport yourself to the vibrant streets of Mexico with our zesty Carne Asada recipe, featuring tender skirt steak marinated in a blend of aromatic spices and grilled to perfection, served with a selection of traditional Mexican accompaniments. Whether you're a seasoned steak enthusiast or a curious culinary adventurer, our diverse selection of recipes promises to satisfy your cravings and elevate your steak-cooking skills.
STEAK AU POIVRE
Steps:
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
FILET OF BEEF AU POIVRE
Steps:
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
BRANDIED STEAK AU POIVRE
Here's a rich, flavorful dish that can be made in less than 30 minutes! Don't let the name fool you; it's a simple sautéed steak and sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix pepper, basil, rosemary and onion powder. Rub pepper mixture into both sides of each steak.
- Melt butter in 12-inch skillet over medium heat. Cook beef in butter 7 to 8 minutes, turning occasionally, until medium-rare to medium. Remove beef from skillet; keep warm.
- Add brandy and broth to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4 minutes or until slightly thickened. Serve beef with brandy mixture.
Nutrition Facts : Calories 240, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
Tips:
- To ensure the steak is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be 135°F (57°C).
- If you don't have brandy, you can substitute cognac or dry white wine.
- Be careful not to overcook the steak, as it will become tough and chewy.
- If you like a more flavorful sauce, add a tablespoon of Dijon mustard to the pan along with the brandy.
- To make a creamy sauce, stir in a tablespoon of heavy cream to the pan after the brandy has reduced.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Brandied steak au poivre is a classic French dish that is both elegant and delicious. It is perfect for a special occasion dinner party or a romantic meal for two. With its tender steak, flavorful sauce, and creamy potatoes, this dish is sure to impress. So next time you're looking for a special meal to make, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
