NICK'S PEPPER SAUCE (SAUCE AU POIVRE)
A very easy and tasty black pepper sauce that goes with a steak.
Provided by Nick Z.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
- Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 3.4 g, Cholesterol 40.7 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 279 mg, Sugar 1.5 g
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.
STEAK AU POIVRE
While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!
Provided by vaaccess
Categories Meat and Poultry Recipes Beef Steaks
Time 29m
Yield 2
Number Of Ingredients 8
Steps:
- Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
- Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
- Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
- Pour cream sauce over steaks.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 3.3 g, Cholesterol 185.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 49.6 g, SaturatedFat 15.9 g, Sodium 288.8 mg, Sugar 0.3 g
AU POIVRE SAUCE
Steps:
- Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
- Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
- Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
- Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
- healthy tips
- Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
- nutrition information
- Fat: 14g (before), 0.6g (after)
- Calories: 152 (before), 23 (after)
- Protein: 1g
- Carbohydrates: 2g
- Cholesterol: 2mg
- Fiber: 0g
- Sodium: 51mg
TUNA AU POIVRE WITH RED WINE SAUCE
Provided by David Tanis
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
- Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
- Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)
This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.
Provided by Jamies Kitchen
Categories Steak
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F.
- Pour and rub lemon juice all over the tenderloin.
- Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
- Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
- Rest meat for about 10 minutes before cutting.
- For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
- Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
- Add beef stock and boil until syrupy. about 10-12 minutes.
- Remove pot from heat, whisk in heavy cream.
- Return to medium heat, boil gently until thickened about 6-8 minutes.
- Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
- Salt to taste.
- Thicken with corn starch slurry until you can lightly coat back of spoon.
- Slice tenderloin and pour sauce over according to how you want to serve.
- Enjoy.
More about "au poivre sauce recipes"
AU POIVRE SAUCE | COOKSTR.COM
From cookstr.com
Category Ethnic FoodEstimated Reading Time 3 mins
- Heat a large nonstick saute pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and saute, stirring occasionally, until they are nearly translucent, about 2 minutes.
- Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
- Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
SAUCE AU POIVRE | ALICES KITCHEN
From alices.kitchen
5/5 (5)
CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC AU POIVRE SAUCE FOR STEAK » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
Reviews 1Category Main CourseCuisine FrenchTotal Time 55 mins
STEAK W/ PEPPERCORN SAUCE “STEAK AU POIVRE” - RECIPE
From youtube.com
SAUCE AU POIVRE CRéMEUSE, SAUCE POUR STEAK GRILLé | RECIPE CART
From getrecipecart.com
BEST STEAK AU POIVRE RECIPE - HOW TO MAKE STEAK AU POIVRE - DELISH
From delish.com
CLASSIC STEAK AU POIVRE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC STEAK AU POIVRE RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC STEAK AU POIVRE | RECIPES | DELIA ONLINE
From deliaonline.com
*RECIPE* SAUCE AU POIVRE / BLOG / LA CUISINE PARIS
From lacuisineparis.com
FRENCH DIP SANDWICH WITH AU POIVRE SAUCE RECIPE
From today.com
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
STEAK AU POIVRE (PEPPER STEAK RECIPE) WITH COGNAC CREAM SAUCE
From aspicyperspective.com
STEAK AU POIVRE WITH COGNAC CREAM SAUCE RECIPE | ALTON BROWN
From altonbrown.com
AU POIVRE PEPPERCORN SAUCE - HOMEMADE STEAKHOUSE STEAK SAUCE
From savoryexperiments.com
RIGATONI AU PORC HACHé à LA SAUCE ROSéE | CHEF COOKIT
From chefcookit.com
STEAK AU POIVRE - LINDYSEZ RECIPE
From lindysez.com
You'll also love