Kevin's Steak Au Poivre

[michaelman2]

Went to Kevin's site "Cavalcade of Food" and found his recipe for Steak Au Poivre. We communicated about adding a sauce step to the recipe and I had it for dinner tonight....De-Lish!.....Roasted some potatoes and asparagus to the menu.

I added to the pan drippings, Butter, Beef Stock, Shallots, Brandy and reduced them then added Cream. Served the steak over the sauce and I am still licking my chops!

The photo does not show the asparagus, but the steak is really a great recipe...thanks for the share Kevin!!!

PS, the steak is mid-rare, the crusting is the fantastic cracked peppercorns and Dijon mustard. In a photo might looked a bit too done. Guys, that steak was heaven.

[this post was last edited: 5/26/2015-20:20]

 

[58limited]

That looks amazing. I'll have to look up the recipe on Kevin's site.

 

[a440]

Awesome!

That looks fantastic! 

I will have to try it out!

B

 

[kevin313]

Mike-
So glad you enjoyed it! The steak looks awesome and that sauce you made must have been the pièce de résistance! Thanks for sharing!

 

[michaelman2]

Hey Guys....precisely right on each post. 58Limited, it is amazing, A440 it is fantastic and Kevin you are right pièce de résistance is an appropriate term for the entire recipe. I have refrigerated the second steak after I prepared it and I smell it now waiting to be reheated. Really the recipe is fail proof and actually easy for such a rich and "sophisticated" sounding entree. Thanks again Kevin I always watch your videos and then venture out to try the recipe featured within the video.

I did the French Onion Soup recently....again, and it was yummy too.

 

[daveamkrayoguy]

Can't find the original thread for this anymore--so here's my latest variant of it w/ a ribeye that I'd actually broiled:

 

Also: A couple new-found Dijon Mustards: Inglehoffer's (which was actually used in this recipe) and the Bookbinder's (I believe it went on one of my infamous Spinach, Egg & Cheese Sandwiches)...

 

 

-- Dave