Steak Au Poivre Recipe - Cooking Index
Steak Au Poivre Recipe - Cooking Index
| 12 oz | 340g | Rib eye steaks - (two 6-oz steaks) |
| Salt - to taste | ||
| 1 cup | 62g / 2.2oz | Coarse-cracked black peppercorns |
| 1/2 cup | 118ml | Dijon mustard |
| Vegetable oil - for sauteing | ||
| 1/4 cup | 23g / 0.8oz | Minced shallots |
| 2 tablespoons | 30ml | Good quality brandy |
| 1 tablespoon | 15ml | Chopped garlic |
| 2 cups | 474ml | Veal stock |
| 1/4 cup | 59ml | Heavy cream |
| 3 tablespoons | 45ml | Butter |
| Chopped parsley - for garnish | ||
| Fried shoestring potatoes - for serving |
Preheat oven to 350 degrees. 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. CAUTION: 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.
This recipe yields 2 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-066 broadcast 11-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.