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  1. #1
    IMGreat101's Avatar
    IMGreat101 is offline The Butcher
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    Steak Au Poivre.edu

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

    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.
    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.



    Mise en place

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



    Mince 4 cloves garlic



    Crack 2 tablespoons black peppercorns.



    Two tablespoons of olive oil.
    Place all in container.



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

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  2. #2
    IMGreat101's Avatar
    IMGreat101 is offline The Butcher
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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.



    Turn and sear both sides about 90 seconds each.



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

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  3. #3
    IMGreat101's Avatar
    IMGreat101 is offline The Butcher
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    Steak Au Poivre.edu: Presentation

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



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





    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  4. #4
    ManImBored is offline Ninja In Training
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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.
    "Sometimes doing the right thing, is not doing the right thing."

 

 

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