Fillet Steak Flambe Recipe (with the Whatever Pan) | Best Cookware
Ingredients
• Fillet steak, ideally 2.5cm thick
• ½ tbsp. butter
• Olive oil
• 1 tsp. mustard seeds
• 1 tsp. English mustard
• ¼ bell pepper, cut into thin strips
• Chestnut mushroom
• Brandy
• Red wine
• Fresh parsley
• 100 ml single cream
• Salt and pepper, to taste
Method
• Brush the fillet steak on both sides with olive oil, and sprinkle with salt and pepper.
• Place your Whatever pan on a high heat. Place the steak in the pan and cook for 6 minutes in total, turning regularly making sure to sear the edges.
• Place your steak on a plate and add ½ tbsp of butter.
• Meanwhile, heat mustard seeds in the Whatever Pan, add mustard, bell pepper, chestnut mushrooms and season with salt and pepper.
• Pour in the brandy, then carefully light with a long match and let it flambé – stand back! When the flames subside, add the red wine and reduce by half.
• Add fresh parsley, and drizzle in the single cream.
• Cook for a few minutes and add to a plate.
• Cut your steak into chunks and place on top of sauce, pour remaining sauce on the steak and serve!
Tools used
• The Whatever Pan
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Thanks for watching the video Fillet Steak Flambe Recipe
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 Beef Tenderloin w/ Peppercorn Sauce | Steak au Poivre
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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make beef tenderloin served with a rich peppercorn sauce. To complete the meal, serve it with Wild Mushroom Risotto and Sautéed Lemon Garlic Rapini.
GREEN PEPPER STEAK FLAMBÉ WITH COGNAC and WRAPPED IN A CRÊPE ????
GREEN PEPPER STEAK FILLETS FLAMBÉ WITH COGNAC, wrapped in a pancake served with stacked gratiné potatoes????
Easy to make at home. One of my customer’s favorite choices on my a la carte menu.
Subtle combination and a super delicious sauce.
You can serve this green pepper steak with gratiné potatoes, green beans with garlic and butter in summer and broccoli in winter.
Ingredients for green pepper steaks.
2 x 180 g eye fillets, (fillet mignon, or any meat of your choice really)
10 mls extra virgin olive oil
80 ml of heavy cream
60 mls of Cognac or Brandy
60 mls of fresh beef stock or ( powdered stock)
2 TBPS of green pepper corns
1 pinch of salt
20 g of butter at room temperature
Method for cooking the green pepper fillets:
1- Remove the beef fillets from the fridge 30 minutes to 1 hour before cooking to remove the chill depending on the weight and the exterior temperature.
2- Clean the meat, remove the sinews.
3- Put a frypan on high heat, warm up to 180°C
4- Add just 2 TBSP of Virgin olive oil and when it is hot place the steaks in the pan and cook on high to your liking:
5- STAGES OF COOKING ARE: Blue and hot, rare, medium-rare, medium, medium well, well done and very well done. For medium to very well done finish cooking in the oven in an oven proof pan. Flip over and cook the other side. Now seal the 4 sides of your steak. The delicious savour of the juices of the meat will stay in their fibers.
6- When cooked to your liking, set the meat aside in a warm place covered with foil.
7- Now put back your pan onto the heat on high. Deglaze with Brandy and flambé the alcohol. (If you have an electric stove use a lighter or matches). Flambé is used to remove the alcohol in the sauce but leaves a super nice flavour.
8- Brandy is ideal to deglaze due to the alcohol’s boiling point. As the alcohol evaporates, it concentrates the flavours from the juices or drippings and caramelized bits of meat it has picked up at the bottom of pan. That adds flavor to the sauce
9- You can also deglaze with cold water if alcohol is an issue.
10- Now add the cream, the jus de veau lié (beef stock) and the green pepper corns and bring to the boil.
11- Stir with a whisk constantly.
12- Cook until the sauce thickens naturally and becomes lightly golden brown. It will reduce by more than 50 %.
13- At the end add the butter in small cubes at room temperature (If you use cold butter the sauce will separate) and swirl the pan until well thickened.
14- Pour the sauce over the steak fillet wrapped in a crêpe and serve immediately. Garnish your green pepper steak with beans or broccoli and gratinee potatoes.
Enjoy your Delicious pepper steak. Bon Appetit.
The French Chef Gérard Garbé
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#peppersteak #greenpeppersteak #steakaupoivre
How to make Peppercorn Sauce Recipe
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My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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