Steak au Poivre
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A peppery crust and a quick, creamy pan sauce turns into Steak Au Poivre and makes an ordinary evening a bistro night. 

A peppery crust and a quick, creamy pan sauce turns into Steak Au Poive and makes an ordinary evening a bistro night.

Burning down the house.  Let’s just say making this dinner was an adventure in the kitchen. From smoke to flames, lots of laughs and a dinner to remember.

It was the last day of the year.  The hubby had to work and so did I.  On my way home from the office, I stopped at the market and picked up some filet mignon.  After all, I wanted our New Year’s eve dinner to be memorable.

Steak au Poivre
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 2
From the The Meat cookbook Page 173
Ingredients
  • 2 6-ounce filet mignon steaks
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Kosher Salt and
  • 1/4 teaspoon Freshly Ground Pepper
  • 1 Shallot, chopped
  • 1/2 cup Brandy
  • 2 tablespoons Green or Black Peppercorns
  • 3 tablespoons Beef Stock
  • 4 Tablespoons butter chilled and cut into cubes, plus an extra Tablespoon
  • 1/2 cup Heavy Cream
  • 1 bunch Chives (sliced)
Instructions
  1. Crush the peppercorns using a mortar and pestle and place in a shallow dish
  2. Add the steaks and toss to coat
  3. Heat a large cast iron skillet over medium-high heat.
  4. Season the steaks with salt and pepper.
  5. Heat the oil in a cast iron pan
  6. Sear the steaks, cooking about 3 minutes per side for medium rare.
  7. Remove from heat and let rest in a warm place about 5 minutes.
  8. Reduce heat to medium. Add the butter to the pan.
  9. Add the shallot to the pan, and cook until softened, (about a minute),
  10. Very carefully add the brandy. Using a long stemmed lighter, ignite the Brandy, allowing the alcohol to cook off.
  11. Scrape the bottom of the pan with a wooden spoon.
  12. Add the stock and cream and bring to a boil.
  13. Cook until the liquid is reduced by half.
  14. Whisk in the last pat of butter and season to taste.
  15. Pour the sauce over the steaks.
  16. Serve immediately.
Serving size: 332 g Calories: 855 Fat: 58.1 Saturated fat: 30.2 Carbohydrates: 2.1 Sodium: 672 mg Protein: 49.1 Cholesterol: 230 mg

A peppery crust and a quick, creamy pan sauce turns into Steak Au Poive and makes an ordinary evening a bistro night. It’s times like these that memories are made.  It all started with a hot cast iron pan.

When I put the peppered steak into the pan, it began to smoke.  The hubby was running around with a fan, opening all the windows and even the front door. Through the smoky room, I managed to sear the steak.

A peppery crust and a quick, creamy pan sauce turns into Steak Au Poive and makes an ordinary evening a bistro night. I placed them into the convection oven at 160 degrees to continue cooking while I set out to make the sauce.

That’s when we thought I was going to burn down the house.  I added the brandy and then lit the pan.A peppery crust and a quick, creamy pan sauce turns into Steak Au Poive and makes an ordinary evening a bistro night.

This is what happened.  I was frantically trying to blow out the flame.

But then, when we sat down to eat, (after my photo shoot of course), we couldn’t stop carrying on about how damn delicious it tasted.  He told me that I outdid myself and to please make sure I make it again, with less smoke and flames of course.

A peppery crust and a quick, creamy pan sauce turns into Steak Au Poive and makes an ordinary evening a bistro night. You know as of this post we are still talking about this dinner.

Thanks for stopping by and have a great day.

Marlene

 

 


Comments

Steak au Poivre — 3 Comments

  1. It’s not a party unless the fire department is called, eh? LOL Yes, intentionally setting your kitchen on fire sounds insane but the results are great. Glad you were able to practice your flambé technique.

  2. Pingback: 25 Romantic Dinners - Cooking With Curls

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