A couple of posts ago, I made mentioned of attending cooking demonstrations at Williams Sonoma. One of the technique sessions was entitled Bistro Suppers and the chef demonstrated Steaks au Poivre (stek oh pwAv-ruh) with truffle salted pommes frites (french fries). Steaks au Poivre is a classic preparation for sautéed or flambéed steak, using butter, peppercorns and wine (or brandy). The cut of meat used is usually individual tederloin or loin strip steaks. After having a sample of this flavorful and tender steak, I knew I had to make it for hubby and gaurantee his heart forever!
I used the directions and recipe for the pan sauce from the Williams Sonoma recipe, also using Williams Sonoma's beef demi-glace and seasoning paste (you can make your own demi-glace and adhere your own peppercorn seasoning). The WS demi-glace saved me many, many hours of time simmering, a little goes a long way and once opened, keeps for about 6 months.
So how did it turn out? AMAZING. The steaks alone with the peppercorns not only smell and taste wonderful, but add the pan sauce and you couldn't imagine it could taste even better – practically melts in your mouth! The flavors were wonderful…the combination of the wine, shallots, glace and broth –delicious. It's a quick, but flavorful and sophisticated entree and a sure eyebrow raiser when prepared correctly.
- Meat should be dried off and at room temp before pan searing.
- After removing steaks from the oven, let the meat rest for at least 10 minutes before cutting.
- If you start cutting the meat immediately from pulling out of the oven, you will lose the meat's juices.
- Meat will continue to cook while it's resting.
- Steak au Poivre is traditionally served medium-rare.
Serve it with a glass of Pinot or Merlot and…Bon Appétit!
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