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Steak Au Poivre
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Source: |
Alton Brown, Good Eats |
Yield: |
4 Steaks |
Serving Size: |
1 Steak |
Servings: |
4 |
This recipe is taken from Alton Brown's Good Eats, the Tender is the Loin episode.
If you've got a nice vacuum packed PSMO Tenderloin to carve up, here's a great way to use the tournedeau steaks instead of classic filet mignon. Of course you can use tenderloin steaks from the store as well.
Before attempting this recipe, have the following safety equipment ready: A stick lighter to light the cognac from a distance, a pot lid to put out a pan fire and a fire extinguisher, just in case. |
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Ingredients
Steak |
Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Salt
|
4 Pinch |
0 |
0 |
0 |
0 |
Beef, Tenderloin
|
32 Ounce |
1536 |
80.8 |
0 |
188.8 |
Oil, Olive
|
1 Teaspoon |
42 |
4.7 |
0 |
0 |
Pepper, Black
|
4 Tablespoon whole peppercorns, cracked |
64 |
0.8 |
0 |
0 |
Au Poivre Sauce |
Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Brandy, 80 Proof
|
3 Ounce Cognac, VS |
192 |
0 |
0 |
0 |
Salt
|
2 Pinch |
0 |
0 |
0 |
0 |
Brandy, 80 Proof
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1 Ounce Cognac, VS |
64 |
0 |
0 |
0 |
Cream, Whipping
|
1 Cup |
821 |
88.1 |
6.6 |
4.9 |
Total: |
2719 |
174.4 |
6.6 |
193.7 |
Per Serving: |
680 |
43.6 |
1.7 |
48.4 |
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