How to Make Steak Au Poivre | Classic French Recipe
Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
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INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
~~ If it's not CERTIFIED, it's not the best. ~~
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Beef Tenderloin with Red Wine Sauce
Beef Tenderloin with Red Wine Sauce
Serves: 2
Ingredients:
four 63oz beef tenderloin steaks
2 teaspoon olive oil
1/2 cup dry red wine
1 cup beef stock
kosher salt (to taste)
freshly ground black pepper (to taste)
2 tbsp shallots, minced
3 to 4 tbsp cold, unsalted butter
Directions:
Before cooking the steaks, make sure they have come to room temperature. Once you are ready to cook, season the steaks with salt and pepper.
Preheat a heavy fry pan over medium-high heat. Once the pan is hot, add the oil. As soon as the oil just starts to smoke, add the steaks. Because the steaks are a bit thicker, turn the heat down to medium to medium low. Cook to desired doneness.
Once done, remove the steaks, tent with vented foil and allow to rest while you make the sauce.
To start the sauce, over medium to medium low heat, add about one tablespoon of the butter, followed by the shallots. Cook the shallots until soft and golden. Once ready, deglaze with the red wine, making sure to scrape up any brown bits from the bottom of the pan. Let the liquid reduce until you reach a syrupy consistency.
Next add the stock and any juices from the resting steaks and reduce again until slightly thickened.
To finish the sauce, turn on the heat and swirl in the cold butter, a bit at a time. The butter not only helps to thicken the sauce, it also adds richness and shine. Finally, season the sauce with salt and pepper to taste. hot pan sauce over the steaks and serve immediately.
Sauteed Steak
Dinner is served! Chef Jacques Pépin shares his take on a tasty version of Chef's Steak...paired perfectly with B. Wise Vineyards.
4 New York Strip (also called top loin or shell steaks) or sirloin tip steaks (about 9 ounces each and
3/4 inch thick; 7 ounces trimmed)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large shallots, finely chopped (1/4 cup)
4 large mushrooms, cleaned and cut into julienne strips (1 1/2 cups)
2 large garlic cloves, crushed and finely chopped (1 1/2 teaspoons)
1 cup fruity dry red wine (such as Beaujolais)
1 cup homemade chicken stock or low- salt canned chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon potato starch dissolved in 2 teaspoons water
1 tablespoons unsalted butter
1 tablespoon finely chopped fresh chives
Wine for Cheers
Trim the steaks, removing all surface fat and sinews. Sprinkle them with 1/2 teaspoon of the salt and the pepper.
Heat the oil in a large skillet. When it is hot, add the steaks and sauté for about 2 minutes on each side for medium-rare. Remove the steaks to a platter and set aside in a warm place.
Add the shallots to the drippings in the skillet and sauté for about 10 seconds. Add the mushrooms and garlic and sauté for 1 minute. Stir in the wine and boil until only about 2 tablespoons remain. Add the stock and boil to reduce to about 3/4 cup.
Add the Worcestershire sauce, mustard, and the remaining 1/4 teaspoon salt and mix well. Stir in the dissolved potato starch and bring to a boil. Swirl in the butter and mix well.
Arrange the steaks on individual plates and spoon some sauce on top of and around each one. Garnish with the chives and serve.
Filet MIgnon (Steak) with Mushroom Red Wine Sauce
Filet MIgnon (Steak) with Mushroom Red Wine Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.
How to Make the Perfect Filet Mignon | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the perfect Filet Mignon! Perfect for a romantic dinner, and definitely not a dinner that you can make when the kids are hungry on a Wednesday Night. Let me know what you think in the comments below and let me know how yours turned out!
RECIPE LINK:
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VIDEO LINKS:
Stuffed Potatoes:
The Portobello Mushroom:
Asparagus Tips:
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PRODUCTS USED BY CHEF:
❤️ Fig Balsamic Vinegar:
❤️ Reduction / Saucier Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Steak with Mushroom Cream Sauce
Make Steak with Mushroom Cream Sauce. A center-cut top sirloin steak is the star of this dish. It's accompanied by a creamy mushroom sauce with fresh herbs, garlic and shallots. This is a luxurious meal with loads of bold and beefy flavor.
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INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® center cut top sirloin steaks
2 teaspoons canola oil
2 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
8 ounces mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced (optional)
1/2 cup unsalted beef broth
3/4 cup heavy cream
1 teaspoon fresh thyme, chopped
Learn more about the Top Sirloin Steak here:
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website: