Steak ao poivre
Steak ao poivre

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, steak ao poivre. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. Steak au Poivre, also known as Pepper Steak is a classic French recipe of perfectly seared steak coated with coarsely cracked peppercorns and served in a creamy cognac-based sauce. Thebasementgourmet makes a French classic using the original tried and true method for au Poivre.

Steak ao poivre is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Steak ao poivre is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook steak ao poivre using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Steak ao poivre:
  1. Take 4 medalhões filet mignon
  2. Get 1 colher de sopa pimentas do reino verdes em conserva
  3. Make ready 1 colher de sopa conhaque
  4. Make ready 100 ml vinho branco
  5. Get 400 ml caldo de carne
  6. Take 100 ml creme de leite
  7. Get A gosto sal
  8. Take Quanto baste azeite de olivas

This steak au poivre recipe is an elegant way to impress guests for dinner. This French pepper steak is made with shallots, cream, cognac, and spices. Steak au poivre is a beef steak, coated in crushed peppercorns, pan-fried and accompanied by a quick Steak au Poivre. Steak au Poivre. this link is to an external site that may or may not meet accessibility guidelines.

Steps to make Steak ao poivre:
  1. Tempere os medalhões com sal e as pimentas verdes.
  2. Em uma frigideira grande frite os medalhões até que estejam bem dourados e um pouco antes do ponto desejado. Retire a carne e reserve
  3. Adicione o cognac e deixe flambar.
  4. Adicione o vinho e deixe reduzir. Adicione o caldo de carne e o creme de leite e deixe reduzir pela metade.
  5. Coloque a carne de volta na frigideira para aquecer com o molho e sirva.

A filet of beef, generally Filet Mignon, covered in slightly cracked peppercorns and then seared quickly at high heat in butter and oil. This is to create a crust on the outside while leaving. Steak au Poivre is typically served with a simple green salad and also often with French fries. At home, I like to serve this dish with either roast potatoes, boiled potatoes, steamed beans, or steamed broccoli. Try this classic French recipe for dinner tonight.

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