STEAK AU POIVRE Meaning and
Definition
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Steak Au Poivre is a classic French dish that is typically made using a cut of beef, most commonly a filet mignon or ribeye steak. The name "Steak Au Poivre" translates to "pepper steak" in English, which reflects one of the key distinguishing features of the dish.
The preparation of Steak Au Poivre involves coating the steak with a generous amount of cracked black pepper, which is then seared to create a flavorful crust. The steak is then cooked to the desired level of doneness, usually medium-rare or medium, before being served.
A key component of Steak Au Poivre is the rich and creamy peppercorn sauce that accompanies the dish. The sauce is made by deglazing the pan with brandy or cognac after cooking the steak, allowing the alcohol to evaporate while infusing the sauce with the flavors of the pan drippings. Heavy cream is then added, along with crushed peppercorns and other seasonings, creating a velvety sauce with a bold and distinctive peppery taste.
Steak Au Poivre is often regarded as a luxurious and decadent dish, popularized in both French cuisine and international culinary circles. It is known for its robust flavors, enhanced by the distinctive pungency of cracked black pepper and the smoothness of the peppercorn sauce. The dish is typically served with a side of vegetables, such as green beans or asparagus, or accompanied by a starch like roasted potatoes or pommes frites.
Common Misspellings for STEAK AU POIVRE
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- stezk au poivre
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