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HomeHome CookingSteak au Poivre (Julia Kid's Recipe) – Leite's Culinaria

Steak au Poivre (Julia Kid’s Recipe) – Leite’s Culinaria


The primary time I had steak au poivre was approach again in 1988 once I was a waiter on the famed Home windows on the World restaurant on prime of the World Commerce Middle in NYC. I keep in mind grabbing a spare order, sneaking off to the dishwashing room, and scarfing it down. It was a revelation.

After I started cooking, I’ve made it numerous occasions. And no recipe pays dividends as a lot as this traditional. Not often accomplish that few pantry staples remodeled into one thing gorgeous you may confidently serve to even the snobbiest meals lovers. And it’s so fast to place collectively, you may have it on the desk in lower than half-hour. The one factor that would presumably enhance upon this steak is correct French fries.

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Why Our Testers Liked This

My testers have been singing the praises of this traditional French dish and described the tender steaks as “melt-in-your-mouth fabulous.” Daniela T. commented, “I by no means would have thought {that a} recipe like this could be a fast, simple weeknight dinner, however this totally was and surpassed my expectations.

What You’ll Must Make This

Ingredients for steak au poivre--strip steak, shallot, Cognac, peppercorns, butter and oil, stock, and parsley.Ingredients for steak au poivre--strip steak, shallot, Cognac, peppercorns, butter and oil, stock, and parsley.
  • Strip steak–Strip steak is a young, well-marbled reduce of meat from the quick loin of a cow. You’ll additionally generally see it labeled as Kansas Metropolis or New York strip. The strip is exquisitely flavored, because it falls on the alternative facet of the bone because the tenderloin, although it’s not practically as buttery because the tenderloin.
  • Shallots–Shallots add sweetness and complexity to the sauce. Be sure that to mince them finely to keep away from a chunky, uneven sauce.
  • Peppercorns–You should utilize any sort of peppercorn, however I extremely advocate utilizing a combination, because the completely different varieties add distinctive flavors to the crust. Inexperienced peppercorns are traditional for the dish, giving it a signature briny chunk, However don’t cease there. Black pepper delivers fruitiness, white pepper provides an earthy taste, Szechuan peppercorns carry tingling warmth, and complete allspice provides heat. I typically add pink peppercorns to the combination, which lend a beautiful floral notice.
  • Cognac–This can be a advantageous French brandy and comes with a hefty price ticket. It’s properly value it for the flavour it provides to this dish, however in case you’re on a finances, you may substitute a cut price brandy. No matter you do, please don’t skip it. It balances the warmth from the peppercorns.
  • Inventory–Beef inventory works properly right here and provides loads of taste to the sauce with out the heaviness of the extra conventional cream sauce. In the event you’d prefer to make it with darkish rooster inventory, you can also make your individual by searing or roasting uncooked rooster items (backs, necks, and wings are very best) till browned, then simmering them in water with carrots, celery, and onion for two to three hours. Pressure the inventory earlier than utilizing.

How one can Make Steak au Poivre

A person grinding peppercorns using a mortar and pestle, then pressing the peppercorn mixture into a steak on a white plate.A person grinding peppercorns using a mortar and pestle, then pressing the peppercorn mixture into a steak on a white plate.
  1. Coarsely crush the peppercorns with a heavy skillet, spice grinder, or in a mortar and pestle.
  2. Season the steaks with salt, then press the peppercorns into all sides into the peppercorns. Minimize the meat into 2 items.
Steak being seared in a cast iron skillet; a person flipping one of the steak pieces.Steak being seared in a cast iron skillet; a person flipping one of the steak pieces.
  1. Warmth the oil and butter in a big skillet over excessive warmth till very popular however not smoking.
  2. Sear the steak, flipping as soon as till cooked to your required doneness. Switch to a platter to relaxation.
Cognac and broth being poured into a cast iron skillet.Cognac and broth being poured into a cast iron skillet.
  1. Decrease the warmth to medium, add the shallots, and sauté briefly. Pour the Cognac into the pan, scraping up any browned bits from the skillet. If desired–fastidiously, please!!–ignite the pan sauce. Cut back the warmth to low.
  2. Pour within the inventory and boil till thickened.
Butter melting into a pan sauce in a skillet; the pan sauce being spooned over a cooked steak.Butter melting into a pan sauce in a skillet; the pan sauce being spooned over a cooked steak.
  1. Style and regulate the seasoning. Add the butter, and swirl the pan till the butter is melted and included into the sauce.
  2. Pour the sauce over the steak and garnish with chopped parsley.

Widespread Questions

What’s the which means of steak au poivre?

The time period “steak au poivre” actually interprets to steak with pepper, referring to the crushed peppercorns pressed onto the meat’s floor earlier than cooking.

What’s the distinction between steak au poivre and steak Diane?

Though related, steak au poivre is seared steak generously coated with coarsely floor peppercorns and topped with a buttery brandy and shallot sauce. In distinction, steak Diane is simply frivolously seasoned with pepper, and the pan sauce could comprise mushrooms, shallots, and brandy.

What’s poivre sauce product of?

The pan sauce served with steak au poivre is made with sautéed shallots, crushed peppercorns from the seared steak, and brandy. Heavy cream and/or Dijon mustard is commonly added to thicken the sauce and add taste.

Can I substitute one other sort of alcohol for the cognac?

You should utilize any good-quality brandy for making the pan sauce. Our testers additionally had success utilizing bourbon or Armagnac as an alternative of cognac.

What’s an excellent wine pairing for this recipe?

Select a medium to full-bodied purple wine, corresponding to Syrah or Sangiovese. The peppery notes of the dish pair properly with all these wine.

Useful Suggestions

  • This meal comes collectively in a short time, so I like to recommend having all your components prepped prematurely earlier than you start cooking.
  • Trim the fats in your steak earlier than cooking in order that it doesn’t spatter because it hits the pan.
  • This recipe is appropriate for gluten-free diets.

Storage & Reheating Directions

Retailer leftover steak and sauce in an hermetic container within the fridge for as much as 3 days. To reheat steak au poivre, place the meat and sauce in an ovenproof skillet and reheat in a 300°F oven till warmed by means of.

What to Serve with This Recipe

This traditional French dish deserves excellent facet dishes. Pommes frites, or French fries, are a pure pairing, together with pan-roasted mushrooms and pan-fried inexperienced beans.

A person drizzling sauce over a steak au poivre on a white plate with sweet potato fries.A person drizzling sauce over a steak au poivre on a white plate with sweet potato fries.

Extra Excellent Steak Recipes

Write a Evaluate

In the event you make this recipe, or any dish on LC, think about leaving a assessment, a star score, and your greatest photograph within the feedback under. I really like listening to from you.–David

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Sear the steak

  • Crush the peppercorns utilizing a spice grinder, mortar and pestle, or the underside of a heavy skillet.
  • Generously season the highest and backside of the steak with salt. Press the peppercorns onto either side of the meat, encrusting the meat as frivolously or closely as you like. Minimize the steak into 2 items.

  • Warmth the oil and the butter in a big, heavy skillet over excessive warmth. When the pan is sizzling however not smoking, add the steaks. Sear, with out nudging them, for about 1 1/2 to 2 minutes, till deeply browned.

  • Flip the steaks and prepare dinner till the specified doneness, about 1 1/2 minutes extra for medium-rare, relying on the thickness of your steaks.

  • Let the steaks relaxation on a heat platter for at the least 10 minutes.

  1. Do your mise en place–This meal comes collectively in a short time, so I like to recommend having all your components prepped prematurely earlier than you start cooking.
  2. Trim your steak–Trim the fats in your steak earlier than cooking in order that it doesn’t spatter because it hits the pan.
  3. Storage and reheating–Retailer leftover steak and sauce in an hermetic container within the fridge for as much as 3 days. To reheat, place the meat and sauce in an ovenproof skillet and reheat in a 300°F oven till warmed by means of.
  4. Dietary–This recipe is appropriate for gluten-free diets.

Serving: 8 ounces of peppercorn steakEnergy: 700 kcalCarbohydrates: 9 gProtein: 49 gFats: 48 gSaturated Fats: 23 gMonounsaturated Fats: 18 gTrans Fats: 1 gLdl cholesterol: 212 mgSodium: 242 mgFiber: 3 gSugar: 1 g

Diet info is robotically calculated, so ought to solely be used as an approximation.

Recipe © 2024 Julia Little one. Photographs © 2024 David Leite. Photographs © 2019 Cenk Sönmezsoy. All rights reserved.


Recipe Testers’ Critiques

This steak au poivre was excellent. Cooking it, I felt like an actual French chef. I even flambeed the sauce for an actual present! I by no means would’ve thought {that a} recipe like this could be a fast, simple weeknight dinner, however this totally was and surpassed my expectations.

The listing of components is so easy that you just possible have them in your pantry, and all of it comes collectively in a flash. I coated the steaks in black and pink peppercorns—I extremely advocate this combo. My steaks have been 1 inch thick, and I seared them for two minutes per facet for a medium-rare steak. They turned out so tender, and the sauce was scrumptious. I served this with a facet of arugula and salt-roasted potatoes.

I used Armagnac instead of Cognac. (my husband advised me it’s the identical factor however not as costly because the premium Cognac he practically caught me utilizing.)

I really like Julia Little one. From her coq au vin to her steak au poivre. Love. It. There’s a French restaurant on the town that we prefer to go to, and I at all times inform myself that this time I’m getting one thing apart from the steak au poivre dinner that they serve with unbelievable potatoes and broccoli rabe. I not often get one thing completely different. So, when this recipe popped up, I used to be pumped to carry one among my favourite meals to the home.

This recipe is fairly traditional and serves up that wealthy umami taste that’s so love.

Our steaks have been 1 inch thick. I used two New York strips. I seared each of my steaks for two 1/2 minutes on all sides to attain that basically wealthy crust that I used to be after. We cooked each our steaks to medium. Complete cooking time on excessive warmth was 5 minutes.

This made 2 GOOD servings for us. I believe relying on what your dinner plans are; you would simply stretch it to three and simply increase the perimeters.

Trimming the surplus fats from the steak actually helped to chop down the spatter when it hit the recent pan. My steak was 1 inch thick, and I seared the items for two minutes on all sides to our desired medium-rare after which transferred them to a heat oven to relaxation whereas I made the sauce.

All of the timings have been spot on for every step, and the peerlessly portioned steaks have been melt-in-your-mouth fabulous! The very flavorful poivre sauce turned these steaks right into a restaurant-worthy entrée, which could be ready at residence in below half-hour.

I served these steaks with creamy mashed potatoes and steamed haricot verts. A really fairly and spectacular dinner! We gave this recipe an ideal 10 score!

I’ve made steak au poivre a number of occasions, because it’s one among my favorite methods to make beef for date evening. I used to be intrigued by Julia Little one’s recipe, because the recipes I’ve adopted previously referred to as for a little bit of heavy cream, whereas this recipe didn’t. I couldn’t wait to strive it, and I’m so glad I did. I don’t assume I’ll ever return to utilizing cream.

This recipe has changed my go-to steak au poivre, as I actually loved the sauce. It tasted wealthy and creamy (the butter helped) and complemented the peppered steak. Plus, the combination of peppercorns made a distinction, as I had used solely black peppercorns earlier than.

That is my favourite strategy to eat a steak, however I’d by no means made it at residence. This recipe is one I might make once more any time. The steak took virtually no time in any respect to prepare dinner. The sauce was filled with taste and the right complement to the peppered steak.

Subsequent time, I gained’t sprinkle it with parsley, as I felt it was extra of a garnish and wasn’t wanted. I served this with baked potatoes and salad, and it was excellent. I find it irresistible when there are simply two of us for dinner, and I could make a comfortable meal like this.

Julia Little one’s steak au poivre was a superb change from our weekday routine. It got here collectively rapidly, and we loved it immensely.

I served it with some thick-cut fries and asparagus, which each have been improved by being blended in with the sauce.

Total, this steak recipe tastes fancier than the hassle concerned in its cooking, which is a weekday win!


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