Steak Au Poivre.edu

Going back to my country club manager days, the chef always presented this dish with a cream sauce.

Quote:

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Don't be tempted to think that naff restaurants that serve steak au poivre swimming in a sickly cream and brandy sauce have got it right – they haven't.

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http://www.deliaonline.com/recipes/m...au-poivre.html

I am using a bottom round steak for this. This is a very underrated steak in my opinion. It is very good done rare to medium rare.

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Mise en place

Black peppercorns, olive oil, garlic and a dry red wine.

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Mince 4 cloves garlic

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Crack 2 tablespoons black peppercorns.

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Two tablespoons of olive oil.
Place all in container.

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Place steaks in container and press cracked peppercorns and garlic into the steaks on both sides. Place in fridge for a few hours.

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Heat a cast iron pan as hot as you can get it. You want to get a good sear on both sides of the steak.

Place steaks in pan.

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Turn and sear both sides about 90 seconds each.

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Add wine and take steaks out. Reduce the pan sauce by about one third. Pour sauce over steaks and serve!

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Our fresh garden greens, slices of red onion and black olives. Tossed with my garlic vinaigrette.
Served with VEO Cabernet Sauvignon.

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Steak Au Poivre with chips, crimini mushrooms with caramelized onions and fresh baked hard rolls.

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I am going to try that. Hopefully it turns out as well on well done steaks as how you cooked it.