How To make Hamburgers Au Poivre
1 lb Ground Beef 1/2 ts Salt
1/2 tb Freshly CrackedBlackPepper;* 1 tb Brandy Or Cognac; Optional
3 tb Red Wine; Dry, Optional
* Or To Taste. ~------------------------------------------------------------------------- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. -----
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How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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Burger au Poivre (stevescooking)
Turning this French classic into a delicious burger.
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The ultimate PEPPER STEAK - STEAK AU POIVRE recipe by www.recipe30.com
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The ultimate PEPPER STEAK - STEAK AU POIVRE recipe.
Pepper corn crust roast fillet with brandy cream sauce recipe.
Traditionally know in French as the Steak au Poivre the pepper steak consists of eye fillet beef (fillet mignon) that's encased in crushed peppercorns and cooked with a rich cream sauce. This recipe uses a few green pepper corns to enhance the flavour. Serve this one with French fries and a well dressed salad.
French Pepper Steak (Steak au Poivre)
Here is what you'll need!
French Pepper Steak (Steak au Poivre)
Servings: 2
INGREDIENTS
2 tablespoons coarsely ground black pepper
2 teaspoons kosher salt
1 14-ounce New York strip steak (or other steak of good quality)
1 tablespoon vegetable oil
2 tablespoons butter
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard
PREPARATION
Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating.
Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest.
Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan.
Once brandy has reduced by half, add cream and continue to whisk until combined. Add dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce heat to low and reserve.
Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve.
Enjoy!
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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
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