Wednesday, April 7, 2010

Steak au poivre

As the weather changes, so does my cooking. Winter braises, roasted meats, and root vegetables are replaced by lighter fare.

A great transitional dish is steak au poivre. This steak, crusted in peppercorns and served with a simple reduction sauce, is a perfect complement for spring vegetables. Asparagus, spinach and greens, peas, and tender spring potatoes are all a great match for a tasty steak au poivre.

There are many variations of steak au poivre; in this recipe from Julia Child and Jacques Pepin, the sauce is prepared with a dark stock and red wine (or cognac or bourbon). But this classic recipe from Gourmet adds heavy cream to the sauce, while another one uses a balsamic reduction for extra bite.

Of course, you may have your own recipe for this classic French dish. Perhaps you'll share?

4 comments:

  1. This looks so good and is a dish I've been daydreaming about here lately!!

    How do you make your reduction sauce?

    Mine is red wine in the pan the steak was cooked in, scrape up the brown bits of course, with a touch of good mustard! Yum!

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  2. I'm too picky- I don't eat whole peppercorns. And the only spring veggie I like that you listed are potatoes.

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  3. That looks SO good! cz

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