Steak au Poivre

abc_123 · 01-18-2010, 17:10

Ok... I've done Jess Hall's on everything and it tastes great.

I did beef tongue and liked it (and had it all to myself, b/c after a polite, "its not bad" the kids pretty much left it for me to eat).

Next up is Steak au Poivre.

I'm googling and looking at you tube etc. and seeing subtle differences amongst the recipies (some with onions, some with shallots, some with both, with congnac or without, etc. etc.)

Anyone have a favorite that they've arrived at?

**Team Sergeant** · 01-18-2010, 19:01

I make this recipe all the time it's Morton's peppercorn sauce. Get yourself a nice NY Strip and grill it the way you like it and pour some of this sauce on your plate.....but first ensure you have all the right ingredients. (When you add the Cognac, make sure your pan is off the heat.......

) Don't forget to add the water with the demi-glace.

Peppercorn Sauce
Makes about 2 cups

1 tablespoon unsalted butter
1-1⁄2 tablespoons chopped shallots
2 tablespoons cracked red, green, white, and black peppercorns (see Note)
1⁄2 cup Cognac
3 tablespoons undiluted store-bought veal demi-glace (see Note)
3⁄4 cup heavy cream
Salt

1. In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes, or until the shallots soften. Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3⁄4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.

2. Set aside to cool. When cool, cover and refrigerate for up to 3 days.

Notes: Peppercorn mixes are easy to find in supermarkets and specialty stores. If you have only black peppercorns, use them instead.

You can buy veal demi-glace in a small container, usually about 1-1⁄2 ounces, in specialty food stores, some supermarkets, and even some price clubs. We like More Than Gourmet Demi-Glace Gold. To find a convenient location or to order it online, go to http://www.morethangourmet.com.

Peppercorns Royale, Premium Four Peppercorn Blend
http://www.thespicehouse.com/spices/...ppercorn-blend

http://www.courvoisier.com/

Penn · 01-18-2010, 20:23

TS as usual, has cover all the primary bases save one, and that is in regard to old school technique.

au poivre is preped by "crushing" , not pepper milling black peppercorns on a board then placing the steak on the peppercorn and pressing them into the steak. The idea is not to flaten the steak, just enough pressure to embed the peppercorns in the steak. Then searing, deglazing etc.

Also, the 3/4 cup of cream seems a bit much, It has been my experience to deglaze, cook off the alcholo, add demi, reduce, add cream to finish-just enough for the sauce for that one steak; but like everything else, personal preferences...the amount of cognac, cream, multicultural peppercorn etc, etc...

abc_123 · 01-19-2010, 08:34

TS,

Just so I have an idea on proportions... The 2 cups of sauce, how many steaks will that work for? (Am cooking for 4 adults).

Roger on the congnac. I saw a hilarious you tube video of a guy cooking this and he had flames licking his kitchen ceiling.

Chef,

Got it.

Am planning on pressing in the peppercorns to the steaks and then searing them in the pan. I've seen some recipies that call for searing 1-2min per side and then popping in an 500degree oven for 5-7min after that. I guess I'll have to play that by ear, so as not to overcook the meat. I have a family of carnivores who prefer medium rare or rare meat.

Will scavenge up the ingredients and make this this week sometime.

**Team Sergeant** · 01-19-2010, 09:09

Quote:

Originally Posted by Penn

TS as usual, has cover all the primary bases save one, and that is in regard to old school technique.

au poivre is preped by "crushing" , not pepper milling black peppercorns on a board then placing the steak on the peppercorn and pressing them into the steak. The idea is not to flaten the steak, just enough pressure to embed the peppercorns in the steak. Then searing, deglazing etc.

Also, the 3/4 cup of cream seems a bit much, It has been my experience to deglaze, cook off the alcholo, add demi, reduce, add cream to finish-just enough for the sauce for that one steak; but like everything else, personal preferences...the amount of cognac, cream, multicultural peppercorn etc, etc...

Chef,
I tried it the "pan-seared, deglazing method", my attempt turned out so-so. I need to see this done by a professional.

abc_123,
The Morton's recipe will be plenty for four. Remember it's not a "gravy" it's a sauce!

Also, do not salt it until you're sure it's the proper thickness. (it "coats" the back of a spoon.)
TS

Penn · 01-19-2010, 13:57

TS, you most likly did everything right. Once the steak is seared, or while it is being seared; peppercorns fall off the steak. It while also occur when you deglaze the pan.

At this point you do not over reduce the cognac, you just want to flame/burn off the alcohol, and it must be lit to do so. We just blow it out, or work with a long spoon, stirring as we go. When it hits this point we add the cream.
If you don't add a great amount the reduction is over in a minute or two.

Now a great base cream sauce for this dish is a home made mushroom soup-not canned, as can soup is loaded with sodium. There are very few cream based sauces that when incorporated with cognac are as elegant. Give it a shot!!

echoes · 01-19-2010, 14:55

Quote:

Originally Posted by Penn

Now a great base cream sauce for this dish is a home made mushroom soup-not canned, as can soup is loaded with sodium. There are very few cream based sauces that when incorporated with cognac are as elegant. Give it a shot!!

Greetings Chef Penn,

Here is a recipie that I have been making recently, that after many, many times, have grown to love to prepare as a stand alone, or as a sauce.

Creamy Mushroom Soup
YIELDS 1 QUART

*2 TBL BUTTER
*1-2 TBL FLOUR
*½ CUP ONIONS, MEDIUM DICED
*2 CUPS MUSHROOMS, SLICED THIN
*2 and 1/2 CUPS CHICKEN STOCK
*1/2-CUP HEAVY CREAM
Salt and Pepper to taste

1. Heat the butter in a large saucepot over moderately low heat. Add the onions and mushrooms. Sweat them without letting them brown. (About 30 min.)

2. Add the flour gradually; making a roux, stirring until most of the fat is absorbed.

3. Slowly start adding the stock, about ½ cup at a time, season, and bring to a boil. Simmer until the vegetables are very tender.

4. Transfer the soup to a blender or food processor, and puree.

5. Pour into a clean saucepot and bring to a boil.

6. Turn off the heat, and gradually add the cream. (If the soup is too thick, add a little stock.)

Holly

abc_123 · 01-19-2010, 20:53

Quote:

Originally Posted by Penn

At this point you do not over reduce the cognac, you just want to flame/burn off the alcohol, and it must be lit to do so. We just blow it out, or work with a long spoon, stirring as we go.

Ok, what the hell... I'm renting. A little flame on the ceiling can't hurt things too bad.

Quote:

Now a great base cream sauce for this dish is a home made mushroom soup

That begs the question....

My idea of home made is knowing that I opened up the can myself. How do I suggest (very nicely, I might add) that my wife make home made mushroom soup?

Penn · 01-20-2010, 06:09

This soup is made from the Trimmings (or from whole mushrooms) wild or white button mushroom stems.

1 lb of stems
1 Large spanish white onion
1 Qt of cream
1 cup of milk
1/2 lb. of butter
S & P
Truffle or truffle butter

Method:
1. Puree mushrooms and onion in a robocoupe
2. In a soup pot melt the butter and place the puree in the pot. Cook it out for ten minutes or so, stirring while doing so.
3. Add cream and milk. Bring to 210^F do not boil. (it won't ruin it if you do)
4. Remove from the pot and pour the soup in a blender, blending on HS.
5. Add a small amount of Truffle butter and season to taste.

abc_123 · 01-20-2010, 21:35

Thanks, Chef. I'm now armed and dangerous. Looking forward to trying to make this dish (hopefully this weekend). Will reply with the results.

PSM · 01-20-2010, 22:05

Quote:

Originally Posted by abc_123

Ok, what the hell... I'm renting. A little flame on the ceiling can't hurt things too bad.

I ALWAYS flambe. Just remember to turn off the exhaust fan.

Pat

echoes · 01-21-2010, 19:58

Quote:

Originally Posted by PSM

I ALWAYS flambe. Just remember to turn off the exhaust fan.

Pat

Good Man! Flambe is a great tableside presentaion...or so would say a couple european Chefs I know of...

Hope the Steak au Poivre turned out fantastic with the mushroom "sauce."

Holly

abc_123 · 02-01-2010, 19:49

Not a family favorite.

Made the mushroom soup as a base for the sauce... EXCELLENT!

No real issues but it was too much pepper to our liking. Definately may try the peppercorn sauce on grilled meat (a la TS's initial post) next time.

On another note.. just made another batch of anticucho. Can't beat it when I can get heart for $1.99/lb already trimmed.

Penn · 02-02-2010, 10:15

If the dish has too much pepper, its due to your lack of attention to detail; you did not consider what your taste preferences are, or what your palette is accustom too...its as easy as ABC 123

abc_123 · 02-02-2010, 15:02

Quote:

Originally Posted by Penn

If the dish has too much pepper, its due to your lack of attention to detail; you did not consider what your taste preferences are, or what your palette is accustom too...its as easy as ABC 123

Ah, but I did pay attention to detail. Every damn recipe/you tube video always had a caveat that basically said "Make sure you coat the steak well with crushed pepper. Don't worry you can't have too much" So I was very dilligent about making sure that that I coated them well.

Other than than it cooked great and was easy to do (making the mushroom soup wasn't hard it just added more time to the recipe than if using heavy cream alone).

Not 100% throwing in the towel yet. I just need to use less pepper.