Steak au poivre
 Steak au poivre prepared with filet mignon and peppercorn sauce | |
| Place of origin | France |
|---|---|
| Main ingredients | filet mignon, peppercorns |
| Part of a series on |
| Steak |
|---|
Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation : [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.[1][2] The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef.
Preparation
The peppercorn crust is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium-rare. The steak is left to rest for several minutes before serving.[3][4]
스테이크 양귀비는 종종 감소된 코냑, 헤비 크림, 그리고 팬의 바닥에서부터 애호하는 재료로 구성된 팬페퍼콘 소스와 함께 제공되는데, 버터, 샬롯, 그리고/또는 디종 머스타드와 같은 다른 재료들을 포함한다. 스테이크 오피브르의 일반적인 반찬은 으깬 감자와 돔 프리트(작은 신발에 튀긴 감자)의 다양한 형태다. 스테이크 오리버는 대부분의 도시 지역의 전통적인 프랑스 레스토랑에서 발견될 수 있다.[5]
코냑 소스를 곁들인 스테이크 오리브레
참고 항목
참조
- ^ Pierre Franey (Mar 6, 1985). "Steak Survives The Pepper Treatment". Lawrence Journal-World. Lawrence Journal-World. Retrieved 22 January 2011.
- ^ "Add French Flavoring To Steak". Sarasota Herald-Tribune. Sarasota Herald-Tribune. Feb 22, 1978. p. 9. 누락 또는 비어 있음
url=(도움말) - ^ Michael Hastings (January 5, 2011). "Peppercorns make steak 'au poivre'". Winston-Salem Journal. Media General Communications Holdings, LLC. Retrieved 22 January 2011.
- ^ Pierre Franey (Mar 6, 1985). "Steak 'au poivre' Calls For Eggplant Provencal". Montreal Gazette. Montreal Gazette. Retrieved 22 January 2011.
- ^ Alton Brown (2005). "Steak au Poivre". Food Network. FoodNetwork.com. Retrieved 22 January 2011.
