Cooking with Jan, Ep. 47 Steak au poivre (Pepper Steak) скачать в хорошем качестве

Cooking with Jan, Ep. 47 Steak au poivre (Pepper Steak)

Another delicious French classic! For two servings: 2 Filet Steaks (200 grams each) Peppercorns crushed coarsely with a pot or with a mortar Salt 2 shallots or one small red onion diced 200-300 milliliters of beef broth 100 milliliters of heavy cream A few pads of butter A few splashes of Cognac (if you're feeling dangerous) -Set your oven to 160 degrees Celsius/320 degrees Fahrenheit. -Salt and pepper your filets as shown in the video. -Sear your meat in a HOT pan, starting with the non-peppercorn crust on top. About 2 minutes on each side. -Make sure you add some butter to the meat after turning it over to the peppercorn crust side and douse/sauté with the melted butter. -Before putting in the oven, make sure you get a sear on all sides of the filet, taking a good few seconds for each. -Put in pre-heated oven for at least 10 minutes. Check then with a thermometer and leave in oven until 56 degrees Celsius is reached (medium rare). Mine took 15 minutes. Medium stars at 60, but I wouldn't go any higher than that with filets! -While steaks are in the oven, use the beef juice in the pan to make your cream sauce. Start with the diced onions, then some more beef stock/broth and then the cream. The stock and the cream will have to reduce for about 10 minutes. Follow me on Instagram:   / janfwagner   This video was part one of a two-part series. The second part will be potato au gratin, a recipe I got from the great German video channel ‪@FelicitasThen‬ Danke für das Rezept für Kartoffelgratin, Frau Then! Link dazu:    • Das perfekte Kartoffelgratin | cremig & kn...   Bon appetit à tous et Merci! -Jan