{"id":4141,"date":"2009-12-26T12:34:12","date_gmt":"2009-12-26T17:34:12","guid":{"rendered":"http:\/\/crankymouse.com\/?p=4141"},"modified":"2011-04-28T00:34:11","modified_gmt":"2011-04-28T05:34:11","slug":"steak-au-poivre","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2009\/12\/26\/steak-au-poivre\/","title":{"rendered":"Steak au Poivre"},"content":{"rendered":"<p>4-6 tenderloin medallions about 1 1\/2 inches thick<br \/>\nkosher salt<br \/>\n2 tablespoons coarsely ground black pepper<br \/>\n1 tablespoon butter<br \/>\n1 teaspoon olive oil<br \/>\n1\/3 cup cognac<br \/>\n1 cup heavy cream<br \/>\n<br clear=\"all\">Evenly salt the medallions and roll in black pepper. \u00a0Melt butter and olive oil over medium \u00a0heat and sear the steaks about 4-5 minutes per side and remove to foil. \u00a0Drain off excess oil and butter then deglaze the pan with the cognac. \u00a0Ignite the cognac and swirl until the flame goes out. \u00a0Add the cream and heat over a medium flame until the sauce thickens. \u00a0Return the steaks to the pan and flip to coat. \u00a0Serve with additional sauce over the top.<br \/>\n<br clear=\"all\"><br \/>\nMakes 4-6 servings.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>4-6 tenderloin medallions about 1 1\/2 inches thick kosher salt 2 tablespoons coarsely ground black pepper 1 tablespoon butter 1 teaspoon olive oil 1\/3 cup cognac 1 cup heavy cream Evenly salt the medallions and roll in black pepper. \u00a0Melt butter and olive oil over medium \u00a0heat and sear the steaks about 4-5 minutes per [&hellip;]<\/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":[152],"tags":[101,311,306,313,104,277,312,210,207],"class_list":{"0":"post-4141","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"tag-beef","8":"tag-cognac","9":"tag-cream","10":"tag-filet-mignon","11":"tag-medallions","12":"tag-medium","13":"tag-pepper","14":"tag-rare","15":"tag-tenderloin","16":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4141","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=4141"}],"version-history":[{"count":5,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4141\/revisions"}],"predecessor-version":[{"id":8747,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4141\/revisions\/8747"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=4141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=4141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=4141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}