Steak au Poivre

Ingredients

  • 1 teaspoon fennel seeds
  • 2 boneless shell steaks
  • 1 teaspoon white peppercorns
  • 1 tablespoon vegetable oil
  • 2 tablespoons Cognac or brandy
  • 1 tablespoon unsalted butter
  • 3 tablespoons heavy cream
  • + 2 more ingredients
    • 1 tablespoon black peppercorns
    • 1 teaspoon dried green peppercorns

In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and fennel seeds coarse with bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking a...

View full recipe at Epicurious

Comments

Variations on Steak au Poivre

  • Steak au Poivre
    • 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
    • 3 Tbs. coarsely ground black peppercorns
    • +3 other ingredients
  • Steak au Poivre
    • Cooking spray
    • 1/2 teaspoon garlic powder
    • 1/4 cup dry red wine
    • 1 pound lean boneless top sirloin steak
    • 1/4 cup no-salt-added beef broth
    • +2 other ingredients
  • Steak au Poivre
    • 2 (4-ounce) beef tenderloin steaks (1 inch thick)
    • 1/2 cup beef broth
    • 1/4 cup brandy
    • 1 tablespoon cracked black pepper
    • 1/4 teaspoon salt
    • +10 other ingredients
  • Steak au Poivre
    • 1/3 cup shallots
    • 3/4 cup heavy cream
    • 4 3/4- to 1-inch-thick boneless beef top-loin (strip) steaks (8 to 10 oz each)
    • +4 other ingredients

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