Thanks for stopping by fixmyrecifpe.com. I’m Chef Billy Parisi and our next fix goes to Josh Boyd of Boulder, Colorado. He sent us a classic or steak au poivre but instead of using and coarse and ground up black peppers. You used to use that old table pepper and grilling it no wonder you’re losing your flavor because you’re also grilling it, it sticking right to the bottom of that pit. Don’t worry Josh we got you covered right here.
To keep our pepper nice and chunky, we’re simply going to mash green, red, yellow, and white peppercorns with the bottom of a sauté pan. We’re going to season our steak with salt and of course the peppers we just mashed up and in addition I’m going to add some fennel because I like the flavors that it offers.
Now were going to au poivre the steak so to speak and you know what, you can actually au poivre any steak you want, it’s just the preparation of adding pepper. You can do a fillet mignon if you wanted, a rib eye really does not matter. And of course, I’m going to add our fennel seed. Get our pan smoking hot, add in our oil and then we’re going to sear that steak Josh that’s where you were going wrong with using grill marks. You’re only getting a little bit of that steak with searing it, you’re covering the whole surface.
As you can see our pan is starting to smoke that means it’s ready lets put down our strip loin. Oh my God, look at all of that flavor and pepper encrusted immediately in our strip loin. I just flipped it on its side because I like to sear in all the flavor, it takes roughly three minutes on each side for it to beat medium rare.
All right our steak is to the temperature that I wanted, I’m going to set it on the side and let it rest and make a cognac cream sauce. What’s cognac cream sauce without steak au poivre? Ham with no burger all right, follow me.
And it’s going to flame so watch out. Once the alcohol is cooked out, were going to add our cream and reduce it to about the consistency of an Alfredo sauce. I’m going to put a little salt in our sauce, don’t worry I don’t think you need pepper you probably got enough in your steak.
All right our cognac cream sauce is nice and reduced let’s pour it right over the top of our beautiful steak. Oh my gosh, there is a God. Josh, you can actually smell the pepper in the air. I think you’re going to be just fine with the way I prepared this, I can’t waste anymore time I got to try this. No offense to you all but I cannot wait until the show is over so I can eat this whole thing. Josh this is so good, I don’t know what you’re doing leave that Webber outside and sear this thing off. Compact it with all those great pepper corns add little fennels, going to add a little more flavor to your steak au poivre. Mr. Boyd thanks again so much in writing for writing in, we really appreciate it. If you have any other question submit it to the box down below and it will be the next featured fix of the day.
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