{"id":4138,"date":"2009-12-26T13:04:17","date_gmt":"2009-12-26T18:04:17","guid":{"rendered":"http:\/\/crankymouse.com\/?p=4138"},"modified":"2012-02-18T12:46:59","modified_gmt":"2012-02-18T17:46:59","slug":"steak-au-poivre-the-showstopper","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2009\/12\/26\/steak-au-poivre-the-showstopper\/","title":{"rendered":"Steak au Poivre – The Showstopper"},"content":{"rendered":"

Steak au Poivre is one of those gorgeous meals that fills the house, is showy to make in front of guests and makes you want to curl into the couch after dinner, completely content and satisfied. Tenderloin filets are pan fried and then added to a rich, creamy pepper sauce.<\/em>

\nSometimes you need a showstopper.\u00a0 Maybe you are trying to impress a date with your cooking skills, maybe you need to show up some food snobs at your next dinner party, or maybe you’re just having an old friend over.\u00a0 Recently for us, it was the latter.\u00a0 Our good friend Joel<\/a> hadn’t been over in a while so we thought we’d wow him with my new favorite way to have a steak (that doesn’t require a grill).\u00a0 The only condition for him was that to earn his meal, he needed to be our guest photographer.
\n
This is another beef tenderloin recipe. You can buy a full tenderloin and cut it into steaks. You can then wrap and freeze them for later when you need a showstopper.\u00a0 Nothing stops a show like beef, cognac and cream (plus, there’s fire).\u00a0 The result is the most buttery, peppery steak I’ve ever tasted, and though it may look intimidating, it seriously is one of the easiest recipes ever.
\n\"Software\"<\/a>
\nThis is largely based on Alton Brown’s steak au poivre<\/a>.\u00a0 I have made a few variations, but I will go over the standard here.
\nStart by slicing a whole tenderloin into medallions about 1 \u00bd to 2 inches thick, and sprinkle them with kosher salt.
\n\"Slice\"<\/a>
\nFirmly roll them in coarsely ground black pepper.
\n\"Seasoned\"<\/a>
\nMelt the butter in a pan over medium heat and add olive oil.\u00a0 Do not use a nonstick pan \u2013 we want these to stick.
\n\"Sizzle\"<\/a>
\nPlace the steaks in the pan flipping once at about five minutes and removing to foil after another five.\u00a0 This will yield a medium rare to medium steak, adjust cooking time as your tastes require.
\n\"Cognac\"<\/a>
\nTurn off the heat and add the cognac to the pan to deglaze.\u00a0 Use a long kitchen match or something comparable to ignite the booze.
\n\"BigFlame\"<\/a>
\nThis will erupt in a dramatic fireball and continue to burn until most of the alcohol has evaporated.
\n\"Cream\"<\/a>
\nOnce the fire goes out, return to medium heat and add the cream.\u00a0 Stir the sauce making sure to scrape the bottom to liberate all the tasty bits.\u00a0 Continue stirring until things firm up a bit \u2013 about 3 or 4 minutes. \u00a0This would also be a good time to add any additional flavors. \u00a0I threw in some chopped parsley here, but I’ve also added some mushrooms in previous versions.
\n\"Final\"<\/a>
\nWhen you’re satisfied with the consistency, turn off the heat and return the steaks to the pan for a bath.
\n\"in<\/a>
\nPlate with additional sauce over the top.
\n\"bite\"<\/a>
\nWith a little practice, this will become your best bet for a quick easy show stopper that is not only a feast for the palate but one for the nose and eyes as well.\u00a0 Thanks Joel.
\n
Adapted from Alton Brown<\/a><\/font> <\/p>\n

\n\n\n
\n

Steak au Poivre<\/a><\/h2>\n<\/td>\n

Print me!<\/a><\/td>\n<\/tr>\n<\/table>\n<\/div>\n
\n4-6 tenderloin medallions about 1 1\/2 inches thick
\nkosher salt
\n2 tablespoons coarsely ground black pepper
\n1 tablespoon butter
\n1 teaspoon olive oil
\n1\/3 cup cognac
\n1 cup heavy cream
\n
Evenly salt the medallions and roll in black pepper. Melt butter and olive oil over medium heat and sear the steaks about 4-5 minutes per side and remove to foil. Drain off excess oil and butter then deglaze the pan with the cognac. Ignite the cognac and swirl until the flame goes out. Add the cream and heat over a medium flame until the sauce thickens. Return the steaks to the pan and flip to coat. Serve with additional sauce over the top.
\n

\nMakes 4-6 servings.
\n
Copyright © Food for My Family<\/a>.<\/center><\/font>\n<\/div>\n
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Steak au Poivre is one of those gorgeous meals that fills the house, is showy to make in front of guests and makes you want to curl into the couch after dinner, completely content and satisfied. Tenderloin filets are pan fried and then added to a rich, creamy pepper sauce. Sometimes you need a showstopper.\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[133,17,23,12,30,10],"tags":[101,311,306,313,104,277,312,210,207],"class_list":{"0":"post-4138","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-beef-main-course-recipes","7":"category-cooking-techniques","8":"category-featured","9":"category-from-the-patio","10":"category-main-course","11":"category-recipes","12":"tag-beef","13":"tag-cognac","14":"tag-cream","15":"tag-filet-mignon","16":"tag-medallions","17":"tag-medium","18":"tag-pepper","19":"tag-rare","20":"tag-tenderloin","21":"entry","22":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=4138"}],"version-history":[{"count":18,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4138\/revisions"}],"predecessor-version":[{"id":10919,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4138\/revisions\/10919"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=4138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=4138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=4138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}