Steak au poivre
Steak au poivre (pronunciation: /stek oʊ pwɑːvʁ/; etymology: French, literally "pepper steak") is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
Ingredients
The main ingredients of Steak au poivre are steak, peppercorns, and a sauce made from cognac, heavy cream, and Dijon mustard. The steak is coated with the peppercorns, seared in a hot skillet, and then finished in the oven. The sauce is made from the pan drippings, cognac, cream, and mustard.
Variations
There are several variations of Steak au poivre, including Steak au poivre vert, which uses green peppercorns, and Steak au poivre noir, which uses black peppercorns. Some recipes also include other ingredients, such as shallots, garlic, or various herbs.
History
The exact origins of Steak au poivre are unknown, but it is a classic dish of French cuisine. It is often associated with elegant Parisian bistros of the early 20th century.
See also
External links
- Medical encyclopedia article on Steak au poivre
- Wikipedia's article - Steak au poivre
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