I Tried Anthony Bourdain's Steak Au Poivre Recipe | Back to Bourdain Episode 21
Filet mignon, toasted pepper corns, and luxurious cognac sauce. Need I say more? This is my first attempt at making my favorite steak. Learning to cook Steak Au Poivre with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Steak Au Poivre
00:54 - Breaking Down The Ingredients
01:41 - Prepping The Dish
04:58 - Comment Of The Week
05:12 - I MESS UP THE SAUCE
06:04 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 2 count 8-ounce/225-g steaks (note the recipe calls for four)
• 2 ounces/56 ml olive oil
• 2 ounces/56 g freshly cracked peppercorns, rainbow to look cool
• 4 ounces/112 g butter
• 1 ounce/28 ml good Cognac
• 4 ounces/110 ml strong, dark veal stock
• salt and pepper
• 1 Spoonful of Demi
• 1 Splash of heavy cream
❤️ Julia Child's Cognac Sauce
• 4 tbsp / 56 g butter (reserve 2 tbsp)
• 2 tbsp / 28 g finely diced shallots
• ½ cup / 110 ml dark chicken or veal stock
• ⅓ cup / 79 ml Cognac
???? Equipment
• heavy skillet
• tongs
• wooden spoon
• serving platter
#anthonybourdain #steak #frenchfood #steakaupoivre
How to Make Steak Au Poivre | Steak with Creamy Peppercorn Sauce | Food Channel L Recipes
Old school recipe, but it's a classic. I like steak with pepper, because it has a perfect taste and it's so easy to prepare! Tender beef with a rich sauce. For lovers of spicy food. Try my interpretation of this famous recipe - Steak au poivre.
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Ingredients:
400 g beef tenderloin
1 tbsp. Black pepper
1 tbsp. mixed peppercorns
Salt flakes
50 g butter
Olive oil
For the sauce:
1 tsp Dijon mustard
50 ml brandy
50 ml beef stock
100 ml cream
1 tbsp green peppercorn in brine
Salt
#steack #peppersteack #tenderloin
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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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.
Steak au Poivre Recipe.flv
The ultimate PEPPER STEAK - STEAK AU POIVRE recipe by www.recipe30.com
For full recipes click recipe30.com
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.