Steak Tips Au Poivre Recipes

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.

Steps:

• Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
• Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.

Steps:

• Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
• Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.

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.

Steps:

• 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 and then salt, or the pepper will not stick to the steaks.)
• 3. Heat the oil in a sauté pan over high heat. Add 1 teaspoon butter. Rotate the pan as the butter melts, and when it begins to foam, lower the heat to medium. Lay the steaks in the pan and cook for 4 minutes, rotating them in the pan and spooning the cooking juices over them. Flip them with tongs or a spatula and cook 4 minutes on the other side, rotating and basting as before. Stand the steaks on their sides, using tongs to help, and cook them 2 minutes on their edges. Remove the steaks to the cooling rack and tent them loosely with aluminum foil.
• 4. Put a serving dish and a sauceboat to warm in the oven, turned to 150°F/80°C.
• 5. Pour the wine into the sauté pan and bring to a boil, stirring and scraping the bottom of the pan with a wooden spatula until the wine is syrupy.
• 6. Dice the rest of the butter, which should be well chilled. Add the veal stock to the pan and boil for 2 minutes. If you are using the crème fraîche, stir it in. Then stir in the diced butter bit by bit. Put this sauce through a fine strainer into the warmed sauceboat. If you are using the mustard, stir it in now. Taste for salt and pepper.
• 7. Put the steaks on the warmed serving platter, coat them with sauce, and serve the rest of the sauce on the side.