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Steak au Poivre
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BobS
Posts: 2,485
I decided to do steak au poivre after reading about it in Cooks Illustrated, but thought that I could do it one better with a reverse sear, starting on the Egg.
One of the keys to steak au poivre is the pepper, and I like the flavor but not the heat from that many peppercorns, so I started by doing a rough crush on some peppercorns...
... and then slowly simmered them in EVOO for 8 minutes and then let them stand to cool. This takes the heat out of the pepper but leaves the flavor (can't remember if that tip came from Cooks Illustrated or Fine Cooking).
I put a nice heavy coat of pepper on the steak....
... and then put it on the Lg at 250 for 25 minutes, with some mesquite and brought the temp up to 105. Forgot to get a picture of that, but it looks essentially raw.
At that point, I did a 90 second sear on each side, in a very hot skillet, inside on the stove. I put the steak on a warm plate to let it rest and proceeded to make the sauce. I added about one tablespoon of butter and sauteed some shallots, flamed the shallots with Cognac and stirred in heavy cream.
I ended up with this fine little plate with a baked potato...
... and served it with some more fresh tomatoes...
... and a bottle of Ommegang, Abbey Ale.
I am having a little more of the Cognac. Life is good!
One of the keys to steak au poivre is the pepper, and I like the flavor but not the heat from that many peppercorns, so I started by doing a rough crush on some peppercorns...
... and then slowly simmered them in EVOO for 8 minutes and then let them stand to cool. This takes the heat out of the pepper but leaves the flavor (can't remember if that tip came from Cooks Illustrated or Fine Cooking).
I put a nice heavy coat of pepper on the steak....
... and then put it on the Lg at 250 for 25 minutes, with some mesquite and brought the temp up to 105. Forgot to get a picture of that, but it looks essentially raw.
At that point, I did a 90 second sear on each side, in a very hot skillet, inside on the stove. I put the steak on a warm plate to let it rest and proceeded to make the sauce. I added about one tablespoon of butter and sauteed some shallots, flamed the shallots with Cognac and stirred in heavy cream.
I ended up with this fine little plate with a baked potato...
... and served it with some more fresh tomatoes...
... and a bottle of Ommegang, Abbey Ale.
I am having a little more of the Cognac. Life is good!
Comments
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man, that looks SOOO good!! nice cook, Bob!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Oh, my weakness is Beef Tips au Poivre!!
Did you love it Bob?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
cookn biker wrote:Oh, my weakness is Beef Tips au Poivre!!
Did you love it Bob?
It was really outstanding, if I do say so myself! You could do the pan sauce on the egg, but since it is finishing in a skillet (for the extra sauce flavors, it is a lot easier inside. The pan sauce is easy and adds a lot. -
Beautiful! :cheer: :cheer:
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Steak au Poivre is one of my favorite dishes... nicely done!
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Nice job Bob
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Steak au Poivre is on my short list to make.
Except for the cream, it looks exactly like Steak Diane, which I've made for years. However, I'd never argue with a cream addition.
Thanks for the post. Now I know what I'm shooting for. -
That ROCKS!!! You did well! Thanks for sharing!Re-gasketing America one yard at a time.
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Yum. On me bucket list. Thanks for posting.
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Thanks folks. This is really a pretty easy cook and it comes out looking very high end. I should have added a little fresh parsley at the end, but I forgot to pick some up when I went to the store.
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That is beautiful. A clink of the snifter is in order for that cookLarge, small and mini now Egging in Rowlett Tx
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Eggcellent!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Wowwwwwwwwwwwww, Bob...can I be your friend?????? :P
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Beli wrote:Wowwwwwwwwwwwww, Bob...can I be your friend?????? :P
Thanks Beli -- I am just trying to keep up with you. -
Very nice beer to go with it as well...The cook looks awesome.www.finandflame.comwww.oldfishinglure.com
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great job. looks like you nailed.
that's a good tip about heating the pepper before hand... thankscontext is important -
I like that you found a way to get the most out of the Egg but still get a nice pan sauce.Knoxville, TN
Nibble Me This -
One of my favorite cooks. One of Altons early "Good Eats" episodes featured this, and is what got me interested in indoor cooking after 25 years of only grilling/smoking. Prior to that my only indoor quests were scrambled eggs, crock pot chili/spagetti sauce, and grilled cheese sandwhiches.
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