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 ...
” never had a mediocre meal there”
I’ve never been to France, but I’ve gone to Chicago a few times. In all the restaurants I visited there, I never to a mediocre meal.
People need a recipe for “steak au poivre”?
Steak. Pepper. Butter. Cook.
I prefer steak frites. No salt. No pepper. No butter. Maybe a dab the slices in Grey Poupon. Has salt in it already.
Elmers in Portland Oregone has a nice prime rib dinner, just saying....
Steak au Poivre isn’t too difficult a dish though a filet tends to work better than a NY. Also, gently cooking off the cognac is nowhere near as much fun (or impressive) as tilting the pan on a gas stove just enough to get a really good flame.
vegetable oil? i would go with olive.
We were at a country inn years ago when my daughter was quite young, and, of course, a picky American eater. No kids menu. So, they cooked her a perfect poulet frites with a delicious veg. When she turned her nose up at that, the adults at the table happily devoured it.
Do you have a “food/cooking ping list”? If so...would love to be on it!
You should never fine grind peppercorns into powder. All those pepper shakers in all of those restaurants are all wrong. Peppercorns should be ground medium or coarse if you prefer!
sorry, no.
I used to order Steak au Poivre quite a bit, back in the day. It does seem like it has fallen out of favor these last few decades.
Well, darnit! Your food posts are always good. I just have to catch ‘em!
Can one use a coffee bean grinder?
beats current politics
NO!
BKMK
Last weekend I made a 2 inch thick sous vide round roast and topped it with a blender bernaise. It was...transcendent.
I bet!
Well. that’s one cow tht’ll never fart into the climate again...
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