Stek au poivre (lub stek z papryki) Stanowi godne steki Danie, które jest wystarczająco proste, aby zrobić je w zaciszu własnego domu! Ten przepis łączy dwa smażone na patelni paski nowojorskie z kremowym i aromatycznym sosem z koniaku, ciężkiej śmietany, mielonej szalotki i sosu Worcestershire. Ingredients 2 entrecôte (sirloin) steaks, or you could use rump steak if you prefer, weighing 6-8 oz (175-225 g) each 2 heaped teaspoons whole black peppercorns 1 clove garlic, crushed Ingredients 1 boneless NY strip steak, 1 ½ inches thick (about 1 pound) 1 tablespoon black peppercorns 1 tablespoon vegetable oil Kosher salt 2 tablespoons unsalted butter 1 shallot, finely chopped ⅓ cup cognac 1 tablespoon Worcestershire sauce ¾ cup low sodium chicken broth 2 tablespoons heavy cream Watercress or arugula, for serving Directions French Classic Steak au Poivre Recipe Seared peppercorn-crusted steak with a creamy pan sauce. By Daniel Gritzer Updated February 17, 2023 WRITE A REVIEW In This Recipe Steaks to Consider Building a Peppery Crust Making the Pan Sauce Why It Works Preheat the oven to 450 degrees F. Sprinkle the filets generously with salt. Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Classic Au Poivre Sauce For Steak. Jenny DeRemer. Au poivre sauce consists of peppercorn-encrusted beef seared in a cast iron pan, the drippings from that meat, Cognac, and heavy cream. 5 from 1 vote. .

steak au poivre worcestershire sauce