Ingredients with Measurements:
- 4 beef tenderloin steaks (6-8 oz each)
- 1/4 cup black peppercorns, crushed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup heavy cream
- Salt to taste
Special equipment needed:
- Meat mallet
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Place the steaks on a cutting board and pound them with a meat mallet to flatten them slightly.
c. Season both sides of the steaks with salt and press the crushed peppercorns onto both sides.
d. Heat the olive oil in a cast iron skillet over medium-high heat.
e. Add the steaks to the skillet and cook for 3-4 minutes on each side, or until they are browned.
f. Transfer the skillet to the oven and cook for an additional 5-7 minutes, or until the internal temperature of the steaks reaches 135°F for medium-rare.
g. Remove the skillet from the oven and transfer the steaks to a plate to rest.
h. In the same skillet, melt the butter over medium heat.
i. Add the shallot and garlic and cook for 1-2 minutes, or until they are softened.
j. Add the red wine and beef broth to the skillet and bring to a simmer.
k. Cook for 5-7 minutes, or until the sauce has reduced by half.
l. Stir in the heavy cream and cook for an additional 1-2 minutes, or until the sauce has thickened.
m. Season the sauce with salt to taste.
n. Serve the steaks with the red wine sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of the steaks: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories: 460
Fat: 33g
Protein: 31g
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Sodium: 280mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Red wine can be substituted with beef broth or chicken broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the red wine sauce for extra flavor.
- Use a different type of peppercorn, such as green or pink, for a unique twist on the classic recipe.
- Serve the steak with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure to crush the peppercorns well so that they adhere to the steaks.
- Let the steaks rest for a few minutes before slicing them to allow the juices to redistribute.
- Use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through. Reheat the red wine sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables, and drizzle the red wine sauce over the top. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or roasted potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Creamed spinach
- Grilled asparagus
Troubleshooting advice:
- If the peppercorns are not sticking to the steaks, try pressing them on more firmly or using a little bit of egg wash to help them adhere.
- If the red wine sauce is too thin, let it simmer for a few more minutes to reduce further.
Food safety advice:
- Make sure to cook the steaks to an internal temperature of 135°F for medium-rare to ensure that they are safe to eat.
- Store leftover steak in the refrigerator for up to 3 days.
Food history:
Steak au Poivre is a classic French dish that originated in the mid-20th century. It is typically made with beef tenderloin steaks coated in crushed peppercorns and served with a creamy sauce.
Flavor profiles:
The steak is savory and peppery, with a rich and creamy red wine sauce.
Serving suggestions:
Serve the steak with a side of roasted vegetables or mashed potatoes, and a glass of red wine.
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Region: French