Steak au poivre

Steak au poivre

beefbox

name=Beef Cuts



caption=
beefcut=Short Loin
steaktype=Strip Steak
footnotes=(also known as: "New York strip steak, Kansas City strip steak, strip loin, shell steak, Delmonico, boneless loin, boneless club steak")
:"For the Chinese American dish made with sliced steak and bell peppers, see Pepper steak"."Steak au poivre" (“pepper steak”) is a French dish that consists of a steak, traditionally a strip steak, coated on one side in loosely cracked peppercorns and then cooked. The peppercorns form a crust on one side of the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by basting the steak in softened butter and then placing it into a bed of cracked black (or mixed) peppercorns. Once a thick coating has stuck to the steak, it is refrigerated for a short time to harden the butter once again. Typically, the steak is seared in a hot skillet with a small amount of clarified butter to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is then left to rest for several minutes and then served.

"Steak au poivre" is often accompanied by a pan sauce or other sauce. Common pan sauces to "steak au poivre" include cognac, brandy, red wine, sherry, or meat stock reduction based sauces (or a combination thereof). Also, chopped shallots are added. Then, the accompanying sauce can be finished with cream, butter or "demi-glace".

Common side dishes to "steak au poivre" are various forms of mashed potatoes and "pommes frites" (small fried shoestring potatoes). "Steak au poivre" may be found in traditional French restaurants in most urban areas.


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Look at other dictionaries:

  • steak au poivre — noun steak covered with crushed peppercorns pan broiled and served with brandy and butter sauce • Syn: ↑peppered steak, ↑pepper steak • Hypernyms: ↑dish * * * (ˌ)ōˈpwävr(ə), v(rə) noun …   Useful english dictionary

  • steak au poivre — /stek oh pwannv rddeu/; Eng. /stayk oh pwah vreuh, pwahv /, French. See pepper steak (def. 2). * * * …   Universalium

  • steak au poivre — noun a steak, coated on one side with crushed peppercorns then fried and finished with a cream and brandy sauce …   Wiktionary

  • poivre — [ pwavr ] n. m. • peivre XIIe; lat. piper 1 ♦ Épice à saveur très forte, piquante, faite des fruits du poivrier séchés. Grain de poivre. Poivre en grains; poivre concassé. ⇒ mignonnette. Poivre moulu, en poudre. Poivre gris, noir, dont les grains …   Encyclopédie Universelle

  • poivré — poivre [ pwavr ] n. m. • peivre XIIe; lat. piper 1 ♦ Épice à saveur très forte, piquante, faite des fruits du poivrier séchés. Grain de poivre. Poivre en grains; poivre concassé. ⇒ mignonnette. Poivre moulu, en poudre. Poivre gris, noir, dont les …   Encyclopédie Universelle

  • Steak tartare — Pour les articles homonymes, voir Tartare. Steak tartare. Le steak tartare est un mets dont l ingrédient principal est la viande de bœuf ou de cheva …   Wikipédia en Français

  • pepper steak — noun 1. steak covered with crushed peppercorns pan broiled and served with brandy and butter sauce • Syn: ↑steak au poivre, ↑peppered steak • Hypernyms: ↑dish 2. strips of steak sauteed with green peppers and onions • Hypernyms: ↑dish …   Useful english dictionary

  • Pepper steak — For the French dish consisting of steak seasoned with cracked black peppercorns, see Steak au poivre. Pepper steak Pepper steak (Chinese: 青椒牛 or …   Wikipedia

  • peppered steak — noun steak covered with crushed peppercorns pan broiled and served with brandy and butter sauce • Syn: ↑steak au poivre, ↑pepper steak • Hypernyms: ↑dish …   Useful english dictionary

  • au poivre — [ō pwäv′rə] adv., adj. [Fr, lit., with pepper] coated with crushed black peppercorns, sautéed, and usually flamed with brandy and served with a sauce [steak au poivre] …   English World dictionary

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