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    Steak au Poivre

    Source of Recipe

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    List of Ingredients

    4 New York strip steaks, tenderloin or sirloin steaks, 3/4 inch thick,patted dry (6 to 8 oz. each)
    salt
    3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
    olive oil, for the pan
    1 cup red wine (Cabernet Sauvignon or Pinot Noir)
    4-6 tablespoons butter, sliced

    Recipe

    Heat the oven to 500°F.
    Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
    Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
    When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 min.
    (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
    For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
    Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
    Transfer the steaks to a warm plate and tent with foil.
    With a spoon, remove any fat from the skillet.
    Put the skillet back on the burner and heat to medium high.
    Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
    Whisk in the butter a slice at a time, whisking until completely melted.
    Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.

    Variations: add shallots to the pan sauce, finish with chopped parsley.
    substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
    substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

 

 

 


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