{"id":7753,"date":"2022-01-26T14:49:32","date_gmt":"2022-01-26T19:49:32","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7753"},"modified":"2022-01-26T15:07:06","modified_gmt":"2022-01-26T20:07:06","slug":"steak-au-poivre","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=steak-au-poivre","title":{"rendered":"Steak au poivre"},"content":{"rendered":"

This is the traditional birthday meal in this house! Filet of beef is expensive but any cut will do.
\nThe initial recipe came from long gone professeur Bernard… <\/p>\n

And no, I do not put fat in the pan before cooking.<\/h2>\n

Ingredients<\/h3>\n
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4<\/span> <\/span> 1\/4 inch steaks (filet or sirloin or boston)<\/span><\/div>\n
⅓<\/span> cup<\/span> white wine<\/span><\/div>\n
1<\/span> <\/span> can beef consomm\u00e9 reduced to 1\/3 cup<\/span><\/div>\n
¾<\/span> cup<\/span> heavy cream (35%)<\/span><\/div>\n
Peppercorns: black (crushed) or green or pink (whole) <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Take the steaks out of refrigerator 30 minutes before cooking.<\/p>\n<\/div>\n<\/div>\n

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Turn on your burner to maximum heat.<\/p>\n<\/div>\n<\/div>\n

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I like to heat my frying pan until it smokes before I put the meat in, (even if some books say to put the meat in the cold pan and then put it on the stove).
\nEither way cast iron is the best material because you can really heat it up. If you have a cast iron pan has lines all the better: your steak will look like they just got off the grill!<\/p>\n<\/div>\n<\/div>\n

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Cook the steak on one side until it is well browned, then turn it around and repeat with the other side. <\/p>\n<\/div>\n<\/div>\n

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Reduce heat to medium and leave the steaks on one side without moving them, approximately 5 minutes depending on the thickness of the meat).
\nFlip the meat over and cook until desired doneness.<\/p>\n<\/div>\n<\/div>\n

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Remove from heat. Steaks can be kept warm in the oven (set at its lowest: 170\u00b0F).<\/p>\n<\/div>\n<\/div>\n

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Place the pan, that cooked the steaks, on high heat (if there is any fat remove it). Pour the wine and scrape the bottom of the pan.
\nAdd the “reduced”consomm\u00e9.
\n Boil until you have obtained the desired texture.
\nAdd the cream, boil some more. Add the pepper.<\/p>\n<\/div>\n<\/div>\n

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If the sauce is not thick enough you can always dilute 1 teaspoon of cornstarch with 1 1\/2 tablespoon of water and add this to the sauce before bringing it to a boil again.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7753","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7753"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7753"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}