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    Steak Au Poivre ...

    Since this is the slow time of year how about the home "chefs" out there sharing some of their favorite recipies .... I'll start with one of mine:

    STEAK AU POIVRE

    Four 6 oz to 8 oz steaks (fillets or bone in New York cut)
    1 tbsp. butter -- more if you like
    1 tbsp. olive oil or grapeseed oil
    1 cup cracked peppercorns ( I use a piecrust roller to crack them)
    6 tbsp or more brandy or cognac - 151 rum works too!!
    cup dry red wine
    to cup beef broth or demi-glace
    to cup minced shallots
    1 tbsp green peppercorns rinsed & drained; plus 2 tbsp capers drained
    3/4 cup whipping cream
    1 tbsp. Dijon mustard (for adding to sauce after steaks are cooked)
    1/2 tsp. dry tarragon ( 2 tbsp freshly chopped is better)
    Preparation:
    Smear both sides of steaks with Dijon mustard, and press cracked peppercorns onto both sides(approximately 1 oz per side; cook steaks in butter and oil over medium high heat uncovered, until well browned on both sides and cooked to desired doneness (4 minutes per side for medium rare). Remove steaks from pan and keep warm. Add shallots to pan; cook over high heat, stirring until soft (2 to 3 minutes) Add brandy or cognac to pan and set aflame shaking pan until flames are gone.
    Add red wine, demi-glaze (or broth), peppercorns and capers to pan along with cream, mustard, tarragon and any accumulated steak juices. Boil over high heat, stirring until shiny bubbles form (3 to 4 minutes). Season steaks with salt to taste and spoon sauce over meat. Makes 4 servings. Demi-glace rather than broth really makes the sauce if you can find it I usually serve this with fresh pan tossed veggies on a bed of pan seared fresh corn kernels sprinkled with lightly toasted pine nuts


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    general counsel's Avatar
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    Re: Steak Au Poivre ...

    Wild pacific salmon, squeeze a little lemon on it, grill until rare, remove from grill, serve with with grilled vegetables (whatever you like, i am currently on an asparagus and brussel sprout rampage). You can eat as much of this as you want without any adverse health or weight impact. Do your best to use the wild salmon, as the farm raised has issues with nitrates.

    For dessert, rasberries, bluberries and strawberries, whichever you. No sauce of course.

    ramming speed to all

    general counsel


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    AvengerRam's Avatar
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    Re: Steak Au Poivre ...

    Hawaiian Chicken

    Boneless Chicken Cutlets

    Sauce:
    1 part terriaki sause
    2 parts pineapple juice
    Spices (to taste):
    Lemon grass (paste if you can get it)
    Ginger (puree)
    Garlic (minced)

    Cook chicken on grill pan (sprayed with Pam or other spray cooking oil). Add sauce gradually and turn chicken often. Cook until chicken cooked through and sauce starts to reduce and glaze.

    Serve w/rice.

  4. #4
    MauiRam's Avatar
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    Re: Steak Au Poivre ...

    Quote Originally Posted by general counsel View Post
    Do your best to use the wild salmon, as the farm raised has issues with nitrates.
    Absolutley you want to use wild salmon, the farmed salmon meat turns a grayish white when you cook it, while the wild salmon retains its orange color after being cooked. There is a distinct difference in flavor as well. Apparently it is necessary for farmed salmon to be fed anti-biotics non-stop as result of the crowded conditions in the holding pens.

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