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Message
Steak Au Poivre (Photos)
Posted on 8/7/10 at 9:02 pm
Posted on 8/7/10 at 9:02 pm
This is my favorite way to cook tenderloin. It is Alton Brown's recipe and very easy to do.
First thing is you salt the steaks. Then use a course grind of black pepper to coat the steaks. Then melt about a tablespoon of butter and teaspoon of olive oil in a pan over medium high heat. Add the steaks and cook about four minutes a side. Take the steaks out of the pan, then add 1/3 cup of Cognac. Light the fumes on fire. After fire goes out, add 1 cup of heavy whipping cream. Allow sauce to thicken and then add steaks back to the pan to coat. Then serve.
Right out of the pan.
After lighting cognac and adding cream.
Steaks returned to the pan.
Plated.
Perfect Medium Rare.
First thing is you salt the steaks. Then use a course grind of black pepper to coat the steaks. Then melt about a tablespoon of butter and teaspoon of olive oil in a pan over medium high heat. Add the steaks and cook about four minutes a side. Take the steaks out of the pan, then add 1/3 cup of Cognac. Light the fumes on fire. After fire goes out, add 1 cup of heavy whipping cream. Allow sauce to thicken and then add steaks back to the pan to coat. Then serve.
Right out of the pan.
After lighting cognac and adding cream.
Steaks returned to the pan.
Plated.
Perfect Medium Rare.
This post was edited on 8/7/10 at 9:07 pm
6
Posted on 8/7/10 at 9:09 pm to RedHawk
try it using a ribeye and Knob Creek bourbon instead of the cognac...incredible
Posted on 8/8/10 at 9:26 am to notiger1997
quote:
First thing is you salt the steaks
This I would never do. They make salt shakers for that. Way too much salt on this board.
Posted on 8/8/10 at 9:30 am to RedHawk
That looks damn tasty...well done.
Posted on 8/8/10 at 9:40 am to RedHawk
Looks good!
Were you able to finish all 4?
Were you able to finish all 4?
Posted on 8/8/10 at 10:07 am to Nawlens Gator
quote:
This I would never do. They make salt shakers for that. Way too much salt on this board.
i disagree.
Posted on 8/8/10 at 10:11 am to Nawlens Gator
quote:
This I would never do. They make salt shakers for that. Way too much salt on this board.
You always need some salt. You don't serve people bland food.
And with steaks salt isn't about just getting salt content in the food, it's about forming a crust and/or getting the steak moist.
There is a science behind cooking a steak and there is a reason why every top notch steak you have has had salt put on it before it was put on the grill.
Posted on 8/8/10 at 10:11 am to Coon
quote:
quote:
This I would never do. They make salt shakers for that. Way too much salt on this board.
i disagree.
Me, too Coon. There's a big difference in the taste of pre-salted and post-salted meat.
Posted on 8/8/10 at 11:28 am to GRITSBabe
I always take the steaks out at least 1/2 hour before cooking to let them come up to room temp and to put a liberal amount of kosher salt on them. By the time they are ready to cook, the salt has made like a moist exterior which then allows for a nice crust.
Posted on 8/8/10 at 11:30 am to GRITSBabe
Gonna test this dish this week for a dinner party I have to do soon. How will a few capers do in that sauce?
Posted on 8/8/10 at 11:36 am to OTIS2
quote:
Gonna test this dish this week for a dinner party I have to do soon. How will a few capers do in that sauce?
Think that would be a nice addition too. Here is the link to Alton Brown's recipe with video. I purchase a whole tenderloin from Sam's about once a month because of Alton.
AB Recipe
Tender is the Loin 1
Tender is the Loin 2
Posted on 8/8/10 at 11:48 am to RedHawk
Thanks!
Posted on 8/8/10 at 12:12 pm to RedHawk
Looks very good. I use the peppercorn melange, when I make this dish, with some extra black peppercorns added to the mix, before I grind. I like the flavor of the melange a bit better than with just black pepper.
Otis, I love capers, but this sauce doesn't need them. I'm not sure I'd like it as much with the capers. Let me know how it turns out.
Otis, I love capers, but this sauce doesn't need them. I'm not sure I'd like it as much with the capers. Let me know how it turns out.
Posted on 8/8/10 at 12:14 pm to RedHawk
Thanks!
Posted on 8/8/10 at 12:45 pm to RedHawk
Looks amazing 
Posted on 8/8/10 at 1:55 pm to RedHawk
quote:
I always take the steaks out at least 1/2 hour before cooking to let them come up to room temp and to put a liberal amount of kosher salt on them. By the time they are ready to cook, the salt has made like a moist exterior which then allows for a nice crust.
This
I overwhelm the steak with kosher salt and then brush most of it off after it sits for about half an hour and then I add the pepper.
Those steaks look great by the way. I'll have to try something like that one day.
Posted on 8/8/10 at 7:30 pm to Powerman
That looks damn tasty..Think I might have to try that.
Posted on 8/8/10 at 8:09 pm to bralossus
RH, just did it with brandy, didn't have cognac. Turned out great. I agree with GG,no need for capers here.
Posted on 8/9/10 at 7:15 pm to RedHawk
AWESOME JOB! It looks wonderful.
I am a follower of Alton Brown's cooking. Just watched the Banana Pudding episode last night...and that would be a perfect compliment to your steaks.
My brother and I did this recipe and burned up the vent when we lit the cognac...I recommend doing that part outside.
Thanks for the pics.
I am a follower of Alton Brown's cooking. Just watched the Banana Pudding episode last night...and that would be a perfect compliment to your steaks.
My brother and I did this recipe and burned up the vent when we lit the cognac...I recommend doing that part outside.
Thanks for the pics.
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