Steak Au Poivre Peppered Steaks With Cognac Cream Sauce Receita

Experience the elegance of classic French cuisine with this decadent Steak Au Poivre recipe! Perfectly seared steaks, generously coated in cracked black peppercorns, are smothered in a rich and luxurious cognac cream sauce. This simple yet sophisticated dish is sure to impress. Pair it with classic sides like green beans, roasted garlic and rosemary potatoes, or a fresh salad for a complete and unforgettable meal.

Preparo 15 min

Cozimento 40 min

Calorias 1325.1 kcal

Proteína 151g

Avaliação Seja o primeiro

Steak Au Poivre Peppered Steaks With Cognac Cream Sauce

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Steak Au Poivre Peppered Steaks With Cognac Cream Sauce

Heavy Cream
Beef Bouillon
1 tablespoon fresh lemon juice
Marsala Wine
Salt and freshly ground black pepper to taste
Cognac
Olive Oil
2 tablespoons unsalted butter
Sirloin Steaks
2 tablespoons coarsely cracked black peppercorns
1/2 teaspoon garlic salt
French Bread

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Como fazer Steak Au Poivre Peppered Steaks With Cognac Cream Sauce

Pat the steaks completely dry with paper towels. Generously coat both sides of each steak with cracked black peppercorns, pressing firmly to adhere.
Season steaks with garlic salt and freshly ground black pepper to taste.
In a large skillet, heat olive oil and butter over medium-high heat until butter is melted and shimmering.
Sear steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from skillet and set aside, tenting loosely with foil to keep warm.
In the same skillet, pour in cognac or brandy. Carefully ignite the brandy (using caution!). Once flames subside, tilt the pan and let the alcohol deglaze the pan, scraping up any browned bits from the bottom.
In a saucepan, heat the heavy cream over medium heat until it reduces by about half, about 5-7 minutes. Stir occasionally.
Add the beef bouillon, lemon juice, and red wine to the deglazed pan. Stir to combine. Simmer for 2-3 minutes, allowing the sauce to slightly thicken.
Stir the reduced cream into the pan sauce. Season to taste with salt and pepper.
Place each toasted bread slice on a plate. Top with a seared steak and generously spoon the cognac cream sauce over the steak.
Serve immediately with your favorite sides.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

Fat

194g

Carbs

21g

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Perguntas frequentes

Quanto tempo leva para fazer Steak Au Poivre Peppered Steaks With Cognac Cream Sauce?

Steak Au Poivre Peppered Steaks With Cognac Cream Sauce leva cerca de 55 minutos do início ao fim — aproximadamente 15 minutos de preparo e 40 minutos de cozimento.

Quantas calorias tem Steak Au Poivre Peppered Steaks With Cognac Cream Sauce?

Steak Au Poivre Peppered Steaks With Cognac Cream Sauce tem aproximadamente 1325.1 calorias por porção, com cerca de 151 g de proteína, 21 g de carboidratos e 132 g de gordura.

De quais ingredientes preciso para Steak Au Poivre Peppered Steaks With Cognac Cream Sauce?

Os principais ingredientes de Steak Au Poivre Peppered Steaks With Cognac Cream Sauce são Heavy Cream, Beef Bouillon, Lemon Juice, Marsala Wine, Salt, Cognac. Veja a lista completa com as medidas acima.