Steak Au Poivre
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Peppercorns ; handfull
- Cream sauce
- 1 1/2 tb Mustard
- 1/4 c Butter
- 1 ts Worchestire
- 2 oz Brandy
- 2 tb Lemon juice
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Flambéing. Pour the alcohol off the heat, never straight from the bottle, and light it with a long match, leaning back. Keep a lid close to put the flames out.
Method
Chef Wood
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- Press the steak into the crushed peppercorns, working it into both sides of the meat. Brown the meat on both sides, in an uncovered pan on high heat. Reduce the heat and cook to desired temperature, then remove and hold warm while preparing the sauce. In the same pan melt the butter with the remaining ingredients, excluding the brandy. when all ingredients are combined and bubbling add the steak. Now you have two options, first increase the heat and continue to cook the mixture, add the brandy and flambe. Reduce and serve warmed or you can remove meat after flambing, reduce heat a little, add half and half, reduce mixture again and pour over steak. Both are excellant, it just depends if you want a cream sauce or a simple reduction. Hope you enjoy it! FROM: CINDY TICHY (XGMF35B)
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
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Saucepan