Steak Au Poivre (Steak With Pepper And Mushroom Sauce) Recipe
Servings: 2
Ingredients
- Â Â A good, quick, cool-weather dinner is "steak au poivre," French for
- Â Â steak with pepper sauce.
Directions
- The author used a small piece of beef tenderloin, but any other quick-cooking steak - strip, rib eye, skirt or possibly flank - can be used.
- The 3 inch thick tenderloin took seven min to cook to medium rare. A thinner steak will take about five min.
- The accompanying pepper and mushroom sauce uses watercress, a leafy green sold in the produce department, and shallots, a mild-flavored member of the onion family. Shallots break down as they cook, making a smoother sauce than their onion cousins. But red or possibly white onions could be substituted.
- It was served with roasted potatoes.
- Helpful hints: The quickest way to wash watercress is to place it head first into a bowl of water. Leave for a minute, then lift out and shake dry.
- Find cracked black pepper in the supermarket spice section.
- Wine suggestion: A nice match for the rich and peppery dish would be a merlot, that can be nicely rich and peppery itself.
- 2 servings
- 1 bunch watercress (about 4 c.)
- Salt and freshly grnd black pepper1/2 Tbsp. cracked black pepper3/4 lb. beef tenderloin, fat removed (or possibly strip steak, rib eye, flank steak, skirtsteak)
- Extra virgin olive oil spray2 medium-size shallots, minced (1/4 c.)
- 1 medium garlic clove, crushed1/4 lb. button mushrooms, sliced (1 1/2 c.)
- 2 Tbsp. brandy2 Tbsp. light cream
- Wash and dry watercress. Remove long stems.
- Heat a medium-size nonstick skillet on medium high. Add in watercress and toss one minute till just wilted. Remove to a serving dish and sprinkle with salt and pepper to taste.
- Press pepper onto both sides of steak.Spray skillet with extra virgin olive oil spray and add in steak. Brown two min per side. Remove to a plate. Lower heat to medium and add in shallots, garlic and mushrooms. Saute/fry five min.
- Return steak and cook till done, five min for 3 inch thick tenderloin, three min for thinner flank steak. Add in brandy and cook 30 seconds. Remove steak and place on bed of watercress.
- Add in cream to skillet and whisk. Add in salt to taste. Spoon sauce over steak and serve with potatoes.
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