Foodstyle Review Magazine
Steak classic – au poivre
steak is one of those old French classics that has fallen out of sight;
well, at least since the American patron saint of French cooking, Julia
Child, left us.
purist version is beef steak coated in crushed (not ground) black
peppercorns - around a teaspoon for every steak. The steak is then
pan-fried, removed and set aside to rest while a quick, red-wine
de-glazing and reduction sauce is made in the same pan to serve on top.
some stage, a long time ago last century, French chefs added cream to
cut down the bite of the peppers, and then a little brandy – as you do.
One indulgence leads to another.
the decades the ‘cream’ recipe version came under fire. Julia Child and
Jacque Pepin reportedly became so involved in this dispute that they
issued a ‘joint’ recipe for Steak au Poivre in 1999 that featured beef
stock, bourdon and butter (but no cream).
point to make here – this originated as a restaurant recipe. With a
brigade of cooks in your kitchen you can afford to cook this steak to
order in individual fry-pans (the over-worked dishwasher cleaned them,
is far easier to make a pepper cream/cognac sauce in advance and have
more control over its flavour and consistency. There is nothing wrong
with the stock, cream and cognac version if made well - it sure tastes
steak recipe is invariably served with some sort of spuds and a salad,
so please go to the contents (right hand top) of the home page and find
the delicious gratin potatoes from our spring 2009 issue (remember to
pre-cook your spuds).
But first make your sauce.
Try and make this in advance as the longer it sits the more the peppers will infuse into the sauce.
Roux - 1 tbsp butter and 1 tbsp flour
This sauce is thickened by a roux – a mixture of equal amounts of butter and flour. For two steaks – a tbsp of flour and a tbsp of butter will do it. Cook this roux mixture in a saucepan but don’t let it brown.
half a cup of stock, and cook a little longer. Add brandy/cognac and
then a cup (250ml) of runny cream. Then add 2 tbsp of green peppers and
one tbsp of crushed black pepper. Dilute sauce with more stock if too
Pour over cooked steak liberally. Potatoes and salad are mandatory.
2015 Foodstyle Review. All