STEAK AU POIVRE
I've been researching Steak au Poivre lately and trying to find the best technique. I don't rate the cognac and cream sauce version, although I know it's popular. After trying lots of recipes this one came out the best for me. This is the dish as prepared by Delia Smith, and it is sooo good and easy to prepare. The whole cooking process only takes a few minutes so you need to read through the recipe before you begin.
Provided by A la Carte
Categories Steak
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If you have the time, prepare your steaks several hours ahead. Start by crushing the peppercorns very coarsely. Take a shallow dish, large enough to hold the two steaks, without them touching. Pour in one tablespoon olive oil, mixed with half of the crushed garlic. Coat each steak evenly on both sides with the peppercorns, and pressing them in firmly (use a heavy plate to do this). Lay the steaks in the dish and spoon over the other tablespoon of oil and the rest of the garlic. Cover and leave them in the fridge for several hours, turning once.
- When you're ready to cook the steaks, you will need a cast iron skillet (or heavy based frying pan). Place it over very high heat and let it preheat until it is very hot - the more daring you can be, the better the finished dish! Now, quickly drop each steak directly into the pan. Sear them quickly on each side - about 1 minute per side.
- (Do not be tempted to move the steaks other than to flip them as directed. Furthermore, flip your steaks with tongs rather than a fork, which will pierce them and allow juices to escape. ).
- Once seared, lower the heat and cook them. I like them "blue" which means they are seared and very rare. For medium rare give them 3 more minutes and for well done, 4 more minutes. You won't need to turn them.
- Either way 1 minute before the end of the cooking time, pour in the wine and let it bubble and reduce down to a syrupy consistency, about 1/3 of its original volume.
- This whole process is very brief, and I actually don't even bother setting a timer, I just count the minutes in my head. Once done, sprinkle with salt and serve as quickly as possible. This is best with a mixed green salad and a basic vinegaret dressing.
Nutrition Facts : Calories 610.5, Fat 46, SaturatedFat 14.7, Cholesterol 115.7, Sodium 1256.4, Carbohydrate 2.5, Sugar 0.5, Protein 31.1
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Madeeha Madeeha
[email protected]This recipe was a hit! The steak was juicy and flavorful, and the sauce was creamy and delicious. I will definitely be making this again.
Macharia Ndwinga
[email protected]This was the worst steak au poivre I've ever had. The steak was tough and the sauce was bland. I would not recommend this recipe.
Md Samsu
[email protected]The steak was a little overcooked for my taste, but the sauce was delicious. I would definitely try this recipe again, but I would cook the steak for a shorter amount of time.
Yangi Sherpa
[email protected]This recipe was easy to follow and the results were fantastic! The steak was tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.
Mujahid Gopang
[email protected]The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Sami Rehan
[email protected]This recipe was a bit too challenging for me. I think I'll stick to simpler recipes in the future.
Amber Khan
[email protected]This steak au poivre was amazing! The steak was tender and juicy, and the sauce was rich and flavorful. I would definitely recommend this recipe.
Rebecca Cole
[email protected]I thought this recipe was just okay. The steak was a little dry and the sauce was a bit bland. I think I'll try a different recipe next time.
Aastha Bhatta
[email protected]This was the best steak au poivre I've ever had! The steak was cooked to perfection and the sauce was out of this world. I will definitely be making this again.
Peterson Laurent
[email protected]The steak was a little tough, but the flavor was good. The sauce was also tasty, but it was a bit too thick for my liking.
Rinda Easton
[email protected]This recipe was easy to follow and the results were amazing! The steak was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Luke McSweeney
[email protected]The steak was cooked perfectly and the sauce was delicious. However, I found the peppercorns to be a bit too spicy for my taste. Next time I will use less pepper.
Morgan Babalola
[email protected]This recipe was a disaster! The steak was overcooked and the sauce was bland. I'm not sure what went wrong, but I won't be making this again.
Alabama Poolworks
[email protected]The steak was a little tough, but the sauce was delicious. I think I might try marinating the steak for longer next time.
Fridah Kathure
[email protected]This recipe was a little more challenging than I expected, but it was worth the effort. The steak was tender and the sauce was rich and flavorful. I would definitely make this again for a special occasion.
Jonathan Mote
[email protected]This was my first time making steak au poivre and it turned out great! The steak was cooked to perfection and the sauce was delicious. I will definitely be making this again.
Sufyan Shakil
[email protected]I thought this recipe was fairly easy to follow. I marinated the steak for 2 hours and cooked it for 4 minutes per side. The sauce was also easy to make. Overall, I'm happy with the results.
Bilawal Ranjha
[email protected]The steak was flavorful and juicy, and the sauce was creamy and rich. The peppercorns added a nice kick of heat. Overall, this dish was a winner!
Yassin Selim
[email protected]This steak au poivre was a hit with my family! The sauce was rich and flavorful. The steak was cooked perfectly and had a nice crust.