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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (244g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons black peppercorns |
||
| Calories 580 | ||
| Calories from Fat 397 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.2g | 68% | |
| Saturated Fat 20.2g | 101% | |
| Monounsaturated Fat 18.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 147mg | 49% | |
| Sodium 175mg | 7% | |
| Potassium 511mg | 14% | |
| Total Carbohydrate 1.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.4g | ||
| Protein 31.3g | 62% | |
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Mean Chef's Steak Au Poivre
By: newspapergal
Apr 3, 2003
I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)
SERVES 4
Ingredients
- 4 (6-8 ounce) New York strip steaks, 3/4 inch thick, patted dry or 4 sirloin steaks, 3/4 inch thick, patted dry
- salt
- 3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
- olive oil, for the pan
- 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
- 4-6 tablespoons butter, sliced
Directions
1
Heat the oven to 500°F.2
Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.3
Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.4
When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.5
(If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.6
For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.7
Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.8
Transfer the steaks to a warm plate and tent with foil.9
With a spoon, remove any fat from the skillet.10
Put the skillet back on the burner and heat to medium high.11
Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.12
Whisk in the butter a slice at a time, whisking until completely melted.13
Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.14
Variations: add shallots to the pan sauce, finish with chopped parsley.15
substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.16
substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
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Featured Reviews for This Recipe
From: Snowpeas
On Jul 16, 2008
This has to be the best steak I have ever eaten. I loved it, and I am not a big fan of steaks! My husband agrees and he was particularly fond of the sauce. A terrific recipe that has wonderful flavor and is easy to fix!
From: Kitchen Cookin'
On Jul 5, 2008
Newly Engaged to the Man of My Dreams! Cooked this dinner for him for the 4th of July while he was out on the grill. After all of his long hours of grilling and being bit by a swarm of mosquitos he came into the house to devour ALL of the Steaks...leaving me ABSOLUTELY NOTHING. The say a way to a man's heart is through his stomach. Well just call me CUPID because of this recipe. I cooked it exactly as it stated except for oven time. I cooked on the stove top and still turned out great. I had initially cooked him two and me one. Well he ate ALL Three in One Standing.Thanks for the great recipe. Because of you I will soon be saying "I's Married Now!"
From: Bergy
On May 18, 2003
I cook a mean steak but Meanie's is meaner!!!! This steak was perfect in every way.The instructions are step by step and very easy to follow. I started off with a special aged Rib steaks (3/4" thick, 6 oz) from my favorite butcher. I used a mixture of several colored pepper corns coarsely ground.Seared it 31/2 minutes each side with the butter and sauted small button mushrooms along side, when I foil tented the steaks I put the mushrooms in with each one. Used cognac and dark gelled consumme. Served with Ovenstone fries, new parsleid, steamed carrots and bundles of lightly steamd local asparagus tied with a strands of chives. Put the sauce in small serving cups (eggcups) and we dipped our fries in it and drizzled it over the veggies. This meal was fit for a king Thanks Mean Chef - perfect steak
From: *Shelly*
On Dec 16, 2004
Fabulous. Fabulous. Fabulous. The steak was done exactly to my liking (medium rare) and the sauce is just wonderfully rich and tasty. Perfect.
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