How To make A DIFFERENT STEAK AU POIVRE

DELICIOUS Steak au Poivre

Steak Au Poivre Recipe - Peppered Steak with Cognac Cream Sauce

Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.

Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.

Ingredients for this recipe:

For the Steak:

• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste

For the Sauce:

• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste

Serves 2

Prep Time: 5 minutes

Cook Time: 15 minutes


1. Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe.
8. Season with salt and parsley and serve the sauce with the steaks.

Chef Notes:

Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.

How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.

How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.

If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns. This part is up to you.

Cognac is the better option to use over brandy, but brandy can be used.

How to make an au Poivre Sauce | Chef Michael Heaps | Quick Recipe

A classic au Poivre is hands down probably my favorite sauce on steaks! If you haven’t had it before, it’s a classic French creamy pepper sauce. It’s old school, but I for one think it deserves a comeback!

Ingredients
Kosher Salt, as needed
1 oz Whole Black Peppercorns
1/2 Large Shallot, minced
2 oz Cognac
6 oz Demi-glace
6 oz Heavy Cream
½ oz Unsalted Butter

Method of Preparation:
Create the pan sauce by first pouring off excess fat from the skillet leaving about an ounce left in the pan. Return to medium-high heat and add the shallot and cook until translucent, about 2 minutes.
Deglaze with the cognac and using a whisk or another utensil scrape the fond from the bottom of the pan. Continue cooking until all the alcohol has burned off and the liquid has reduced to au sec. Add the demi-glace to the pan and bring to a simmer. Whisk in the cream and continue to stir until the sauce has reached nappe consistency. Finish by whisking in the butter and seasoning to taste.

The Best Way to Make Steak au Poivre - Kitchen Conundrums with Thomas Joseph - Martha Stewart

With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Serve with greens that are peppery in their own right, and savor your easy steak dinner to the final cut.

Brought to you by Martha Stewart:

Subscribe for more Martha now!:

---------------------------------------------------------------

Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:

The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

The Secret to STEAK AU POIVRE Is NOT What You Think

GET 10% off your first order over $100

The secret to incredible Steakhouse quality Steak Au Poivre is actually making a great sauce. And at the heart of most amazing sauces, is an amazing stock. There are a few other tricks but you’ll need to dig into the recipe to find them.

Recipes:
Gnocchi Alla Sorrentina

(Website Design by: )

Binging with Babish: Steak au Poivre from Archer

This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

Recipe:

Music: A Beautiful Life by Broke for Free


Check out my playlist of preferred cooking tunes, Bangers with Babish:

Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter: