Skip to main content

Steak au Poivre - Perfect French Bistro Dish


This one of my absolute favorites, as it combines the wonderful flavor of beef, with the perfect compliment of copious amounts of cracked black pepper.

There are few points, which must be followed, to ensure that this dish is ideal. Firstly, I recommend that you use a sauté pan, which can go from stove top directly to the oven.



This is the best way to guarantee the flavors stays in the steak and keeps the meat moist. Secondly, you must use freshly crushed black pepper and not ground pepper. If you use ground pepper the end result is over powering.

Ingredients

1- 10 to 12 oz. Steak, NY strip sirloins are perfect
Freshly crushed Black Pepper
1 Tbsp. Vegetable Oil
1 Tbsp. Shallots, minced
1 cup Heavy Cream
¼ cup Cognac
Salt

Preheat your oven to 500 degrees. Put your pan onto the stove and preheat until it is very hot. Once it is ready, salt the meat and then roll it in the freshly crushed black pepper. Make sure it is completely coated.

The easiest way to make the crushed pepper, is to put the whole peppercorns in a plastic bag or wrapped in a cloth and pound it with a mallet or a rolling pin.

Add the oil and when it is smoking, gently lay the meat into the pan and sear on both sides, about 2 to 3 minutes per side. Then transfer the entire pan into the preheated oven. The timing with depend on your preference, but it will be best either rare or medium rare. Approx. 7 to 8 minutes for medium rare.

Remove the pan from the oven and set the meat onto a cutting board or dish and cover with aluminum foil to rest.

Put the pan onto the stovetop and add your shallots and sauté lightly, then pour in your cognac and deglaze the pan. You may flame the cognac if you desire. Once the alcohol has cooked away, add your heavy cream and bring to a soft boil and reduce until a sauce texture is obtained. A good way to check a sauce, is to see if it will coat the back of a spoon. If it coats the spoon, it is perfect.

Plate the steak then finish with the sauce and serve immediately. Oven roasted potatoes or french fries are a good accompaniment to this dish.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Vegetarian Sichuan Dry Sautéed Green Beans - Gan Bian Si Ji Dou

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.


I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out.


Ingredients

1 pound Green Beans, trimmed.
1 cup Vegetable Oil
1 Tbsp Ginger, minced
3 cloves Garlic, minced
1 tsp Sichuan Peppercorns, crushed
2 Tien Tsin Chilis, crushed
2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped.
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 drop of Liquid Smoke
1/4 teaspoon sugar
Dash of Toasted Sesame Oil

You will want to prepare everything up front, because the cooking time is very quick. 





Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minut…