Posted on 05/05/2021 2:57:37 PM PDT by mylife
I recently had textbook-perfect steak au poivre at Gjusta in Venice, CA. If you haven’t had it before, it’s a classic French dish of steak drenched in creamy pepper sauce. It’s old school, but I think it deserves a comeback, which is why it got a spot in my first cookbook, out this April. A nice cut of steak is pan-fried (turn on all your vents and open the windows), and its juices, along with cognac, cream, and black pepper turn into a pan sauce of your 10 p.m. Parisian dinner dreams. Make sure to use freshly ground pepper, which has a brighter, fresher flavor than the preground stuff. Whether you use a mortar and pestle or a pepper mill, grind or crack the peppercorns as coarsely as possible so they add big pops of flavor and crunch.
(Excerpt) Read more at bonappetit.com ...
It’s interesting that Bon Appétit is posting beef recipes but the related Epicurious is not. Because climate change.
Epicurious has gone woke
Buh bye..
I recently made Julia Child’s recipe for French Onion Soup. That was a heavenly experience and was by far the best French Onion Soup I ever had.
Tonight is a simple shrimp over pasta dish in marinara, but I am also going to make Conch fritters in the air fryer. Never done it before so this should be interesting.
“I am also going to make Conch fritters”
Where did you buy conches?
Only way I cook filets these days.
Go me eating beef on the rare side, too.
You forgot the cognac...it’s a necessity for the “au poivre” part.
To make it correctly you actually need green peppercorns for the sauce, not black
Yes, and they should be barely ground, just to release the flavor.
Costco had USDA Prime New York Strip steaks for $13.99 a pound last week. We bought 6. They’re gorgeous and 2 inches thick. We’ve had 2 already. The rest were vacuum sealed and in the deep freeze.
We will do this to 2 of them.
Thanks.
L
LOL! As I asked. Do you have a ping list? 😆😆😆
True!
Take a plate, pour the peppercorns on it, and stack another plate on that.
Just push down on the top plate, moving it around to grind the pepper to your liking.
Cook the cracked peppercorns in olive oil until they “pop,” remove them and coat the steak. Cooking the peppercorns reduces the heat so the pepper doesn’t overwhelm the taste of a good steak.
This is also great for seared tuna.
Start your sauce with a dark brown roux, add the pepper, cognac and a touch of heavy cream!
serve steaks on same plates
Can I use my mortar and pestle?
Sure! But it will be hard to keep from grinding the peppercorns into small pieces.
The plates have a lot of surface area, held up by multiple peppercorns. The mortar and pestle have very low surface area and are best for finer grinding.
Try them both! But no coffee grinder. ;)
Yep. My wife and I agreed early on that we wouldn’t begrudge picky eaters. They ate what we put down, or didn’t. Worked out great. These dudes will eat just about anything but seafood.
We did the same thing. We decided not to make mealtime a nightly battle with the kids. If they didn’t like what we were serving, the peanut butter jar was in the kitchen. We figured that since one of the basic human drives is the will to survive, they’d eat enough one way or the other. They’re great adults and no eating disorders.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.