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.
BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE
Steps:
- Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
- Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
- Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
- Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
- Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
- Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).
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
POOR MAN'S HAMBURGER STEAKS
An old fashioned hamburger steak recipe topped with cream of mushroom. Serve with some warm mashed potatoes and your favorite green vegetable. Our family loves this. Makes a great cheap meal!
Provided by RHONDA35
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil.
- Bake for about 45 minutes in the preheated oven, or until beef patties are well done.
Nutrition Facts : Calories 693.3 calories, Carbohydrate 23.3 g, Cholesterol 142.5 mg, Fat 46.6 g, Fiber 1.4 g, Protein 43.2 g, SaturatedFat 16.7 g, Sodium 1618.4 mg, Sugar 5 g
HAMBURGER STEAK AU POIVRE
This is a Dinah Shore recipe from her cookbook.
Provided by Lynnda Cloutier
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. With flat end of cleaver or with meat pounder, crush peppercorns between sheets of waxed paper.Shape beef lightly into four patties and press pepper into both sides of patties.
- 2. Sprinkle a light layer of salt over bottom of heavy skillet just large enough to hold the hamburger patties.When salt begins to brown, add 4 tsp. butter and heat til very hot. Add hamburgers and cook til well browned on one side. Turn and cook 30 seconds over high heat, then lower heat to medium and cook for 1 to 2 minutes for rare. Transfer to warmed platter.
- 3. Pour fat from skillet. Add brandy and carefully ignite with long match. Shake skillet til flames go out. Add lemon juice. Swirl in the sliced butter and pour sauce over hamburgers. garnish platter with sprigs of parsley
SIMPLE STEAK AU POIVRE
Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
Provided by David Tanis
Categories dinner, lunch, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
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