Steak Au Poivre

Steak Au Poivre
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 4 tablespoons butter
  • 2 tablespoons neutral oil
  • 4 cups dry white wine
  • 4 steaks
  • 1 tablespoon crème frache
  • pepper
  • 4 cups brown veal stock
  • + 2 more ingredients
    • salt
    • 1 tablespoon mustard

1. Remove the steaks from the refrigerator 20 minutes in advance. Prepare a cooling rack (or small overturned plate - over a large plate). 2. Cover the steaks on both sides with crushed pepper. Pat it on firmly so that it sticks into the flesh. Salt the steaks on both sides. (Be sure to pepper an...

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
    • 1 teaspoon fennel seeds
    • 2 boneless shell steaks
    • 1 teaspoon white peppercorns
    • 1 tablespoon vegetable oil
    • 2 tablespoons Cognac or brandy
    • +3 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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