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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-22-2010, 01:39 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Steak au Poivre (pic)
Steak au Poivre
This meal was inspired by a recent post at The Pioneer Woman. Ree prepared an incredible-looking Filet au Poivre that really got to me. I knew almost instantly that it was something that I just had to try. In short, steak au poivre is a simple steak that is seared, finished in an oven, then served with an incredible pan sauce made from the fond (the tasty brown bits stuck to the bottom of the pan), stock, cognac, and butter. While I was getting ready to make this I remembered a great cookbook that I don't use nearly often enough -- Anthony Bourdain's Les Halles Cookbook. Based purely on the French-ness of the recipe I thought that he would almost certainly include a recipe for this dish. I was correct. Ree's recipe sounded great, but so did Bourdain's. He opted for a more traditional approach, but offered variations that Ree included. I decided to merge the two recipes using a flat iron steak. The results were simply incredible. I can say in all honesty that this was the second best beef that I have ever eaten. Yes, it's really that good. I urge you to try this at your earliest possible convenience. Ingredients 1 3/4 lb Flat iron steak (USDA choice) 1/4 cup Olive oil 1/4 cup Cognac or brandy (I used brandy) 1/2 cup Heavy whipping cream 1/2 cup Water, hot 8 Tbsp Butter, unsalted 2 Tbsp Black peppercorns, cracked to a medium consistency 1 Tbsp Dijon mustard 1 Tbsp Beef base (I used Better Than Bouillon) Kosher salt Method Season each side of the steak with about a teaspoon of salt. Lightly oil both sides of the steak and coat each side with half of the crushed peppercorns. Note: It will look like too much pepper, but just go with it. Let the steak sit at room temperature for about 30 minutes. Preheat your oven to 425º Heat a large heavy oven-safe pan (I recommend cast iron) over medium-high heat. Add the remaining oil and half of the butter to the pan. Sear each side of the steak until it is browned nicely. Move the pan to the oven and cook for 10 minutes (for medium rare). Mix the beef base and hot water well in a small bowl and set aside. Remove the pan from the oven, move the steak to a platter, tent with foil, and let it rest. Put the pan on a burner at medium heat. Add the beef base and water mixture and bring just to a boil while scraping the fond (brown bits) from the bottom of the pan. Add the mustard and cognac/brandy and continue stirring until the mustard is well-incorporated. Add the remaining butter and heavy cream and stir to combine. Adjust the seasoning of the sauce with salt to taste. Reduce the heat and continue cooking the sauce until it coats the back of a spoon. Slice the steak across the grain to about 1/4" and serve with drizzled with the sauce. I served mine with Yukon gold potatoes and yellow onion wedges that were roasted with olive oil, salt, and pepper. ----- John |
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12-22-2010, 06:57 AM | #2 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Sounds great, thanks for sharing the recipe.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-22-2010, 07:13 AM | #3 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Yep one of my favorites!
Works really well on beef tenderloin also. |
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12-22-2010, 07:16 AM | #4 |
Knows what a fatty is.
Join Date: 06-15-10
Location: pasadena, tx.
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Looks great .....
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12-22-2010, 07:26 AM | #5 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Great picture! Nice job on the recipe.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-22-2010, 07:26 AM | #6 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Way fine eating, I want some of that!!
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12-22-2010, 07:29 AM | #7 |
Knows what a fatty is.
Join Date: 11-17-10
Location: Baddeck, Cape Breton Island
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There's supper tonight taken care of!
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12-22-2010, 07:45 AM | #8 |
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Mighty fine Steak au poivre John, thanks for the recipe
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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12-22-2010, 07:51 AM | #9 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Yummmmmmmmm. Thanks John!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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12-22-2010, 08:10 AM | #10 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Awesome photo, how'd you set that up, its' really a great shot?
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12-22-2010, 08:14 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thanks John that looks great
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12-22-2010, 08:19 AM | #12 |
Found some matches.
Join Date: 08-13-10
Location: Gainesville, FL
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Yummmm!! I have got to try this SOON!!
BTW I <3 P-Dub!! She's the best!! |
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12-22-2010, 08:26 AM | #13 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Just had Filet Au Poirve for dinner Monday night, would love to start making it at home....Thanks for the recipe John
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-22-2010, 08:34 AM | #14 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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That looks awesome, thanks for sharing John.
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Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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12-22-2010, 08:53 AM | #15 |
On the road to being a farker
Join Date: 09-28-09
Location: Alabaster, Alabama
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That looks really good and would love to try it. We don't drink and don't keep alcohol in the house. What could be used for a substitue for the Cognac or brandy?
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Brian, Good o'le Charcoal Grill, Campfire Cooking, UDS(2) |
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