Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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How to Make Beef Tenderloin with Red Wine-Mushroom Sauce | EatingWell
The flavors of shallots and mushrooms melt together in harmony with the wine and butter sauce for drizzling over this mouthwateringly tender roast beef.
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Smothered Steak And Gravy With Mushrooms Recipe | Smothered Steak Recipe
The Most Juiciest And Tastiest Smothered Steak And Gravy With Mushrooms Recipe. Scroll to the bottom for the full recipe.
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1 lb chuck steak
2-3 garlic cloves chopped or minced
1 medium onion sliced
1 lb mushrooms
oil
1 tbsp all-purpose flour
2 cups beef stock or add 1 tbsp beef bouillon+ 2cups water
1 tbsp butter
adobo to taste
salt to taste
black pepper to taste
1 tbsp Worcestershire sauce
Add a small drizzle of oil to the steak.
Season the steak with salt, black pepper, and adobo.
Add oil to the pan and sear the meat on all sides for about 2-3 minutes.
Remove from the pan and set aside.
Using the same pan add oil and butter, onions, and mushrooms.
Saute for about 2-3 minutes before adding the garlic and combining.
Add the flour and cook the flour for about 1 1/2 minutes, before adding the beef broth, and Worcestershire sauce.
Lower the flame, re-add the steak back to the pan, and cook until the meat becomes tender. Cover with a lid.
Add additional water only if necessary to tenderize the meat, and allow the gravy to thicken up before turning the stovetop off.
Serve with your favorite side dish.
The BEST Sauce Anyone Can Make
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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Flank steak with a mushroom sauce
Flank Steak with a Mushroom sauce
Flank steak isn`t really a meat you see very often, well I don`t, the only place I can buy it is CostCo, it`s never in the supermarkets or I maybe wrong.
To be honest the butcher at CostCo advised me yo try it many months ago, so I did and I`ve cooked it numerous ways, in my slow cooker most of the time with different sauces, but then I stumbled across this from the Spruce Eats, (I love this website by the way) there are 10 ways in which to cook your flank steak, but the most important thing is to marinade it first, every recipe I have found always recommends this, by doing this you tenderize the meat first, this improves the texture and enhances the flavours.
I marinade my meat overnight but if not at least around 2-4 hours, and this recipe is to die for, the flavours are amazing, one of my favourites, but I have so many now I`m spoilt for choice.
Anyway here is the recipe if you`d like to try it and let me know if you do and how much you enjoyed it