A dish that can carry down the house — accurate — is steak à poivre, auto classic français bistro offering du tender beef crusted through cracked black pepper et topped through a cognac-cream sauce. When ns embarked on this recipe, ma kitchen practically went increase in flames — twice! auto skillet ns used venir pan sear auto steak caught feu when i started auto sauce, v bright yellow flames shooting deux feet into thé air. Oh sans couture là

Steak à poivre / Steak venir poivre

Does this explain why steak venir poivre, while ubiquitous in restaurants, is hardly ever served at home? In mien 40 years in France, I have never been treated à this dish passant par a host or hostess. And yet, once you volonté the knack, it is not only quick and easy venir prepare, cible results in a magnificently elegant dish. Sauce soja what go wrong?

Before embarking on my édition of steak à poivre, i consulted at the very least a dozen recipes par chefs from Julia Child to Joël Rebouchon. Almost toutes les personnes said to sear thé steak in a combination du oil and butter, remove thé steak, cast éteindre the fat et then prepare the sauce in the same skillet. The sapin time ns tried this, je neglected venir cast off the fat. There wasn’t much, et I didn’t want venir lose the beef juices. So je removed the steak and, with auto skillet toujours over a high flame, added thé cognac. Whoosh! Flames shooting into auto air. The seconde time, ns did auto same marqué decided to ajouter a au sens propre water à deglaze thé pan avant adding auto cognac. Whoosh et double whoosh! thé water caught fire oui well.

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Perplexed, ns decided à consult thé nearest qualifié — the chief butcher at Plisson, auto gourmet food store across the street from ma home. Hey not seul made amusant of me parce que le having failed à cast la fin the fat, but also berated me parce que le my choice of olive oil et butter à la searing the meat. Non, non, stated he, une must never use olive oil à la frying, but rather grape seed oil, which deserve to reach a greater temperature avant smoking. Et butter? Rebuchon be damned. Une erreur, madame!

Much abashed, je bought autre steak indigenous him. But avant I could shot again, ma daughter determined to cook it for her supper. Sauce soja back i went to Plisson, whereby this time another butcher proved more helpful. He is Andrew, a young Texan cook who somehow pitched increase at this Parisian temple of gastronomy. Andrew et I ont developed a friendly joshing partnership over the past year, and I have often inquiry his advice. Parce que le example, what about the grape seeds oil? je know it’s trendy, but it’s certainly not année oil that has actually been a traditional component de French nourriture over auto years. Je didn’t want venir use it for this recipe because it’s not part ns the kitchen repertoire of most everyday diriger I know, consisting of myself.

Andrew said using any type of mild vegetable oil, prefer sunflower oil, et searing auto steak on both sides first avant adding a au sens propre butter to thé pan. Favor his boss, hey warned that thé skillet would certainly catch fire if the fat was not cast off before adding thé cognac. I bought a coupler more steaks, went conditions météorologiques home et tried the Andrew method. Through spectacular results! auto rich, cognac-infused sauce and sharp pepper made parce que le unbeatable flavor power.

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For thé record, this is the most expensive dish I ont ever made parce que le this emplacement — not because it’s expensive per se, although to buy top-quality du bœuf is essential, cible because i had venir try soja many times to volonté it right. Je hope you’ll shot too. Thé results space well worth thé effort.

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Happy cooking.

P.S. For those of you who asked about auto recipe pour the rhubarb-ginger cake pointed out in ma last post, it appeared in The guardian in the recipe column written de Dan Lepard. Here’s thé link:


Mary Bartlett says:

I love this post, Meg! Steak venir Poivre is together a treat. In thé nit-pickery department, je wanted to comment about auto olive/grapeseed oil debate. Both ont high acting points. Olive oil, however, is costly contrasted to différent cooking oils et using it parce que le searing is an unnecessary expense (especially in restaurants cooking). Through the émanant of part extra virgin oil, many olive oils warm up well over 200 C just oui the others do. Mental peanut oil, once the darling ns the kitchen? Why not now?My an excellent friend Francoise mullier (who offered to ont a cooking school in Paris and also worked à la many year in the food industry) defined that peanut oil to be a huge import in france from its colonies in Africa. Inexpensive and very available. Now, that has actually changed and other oils are cheaper and more available. Part things seulement boil down à economics. Haricot de soja I’ll comprendre off ma perch and rush to chef your steak à poivre! Thanks!