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    You are in: Home / Recipes / Mean Chef's Steak Au Poivre Recipe
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    Mean Chef's Steak Au Poivre

    Mean Chef's Steak Au Poivre. Photo by ms_bold

    1/9 Photos of Mean Chef's Steak Au Poivre

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    newspapergal's Note:

    I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 (6 -8 ounce) New York strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry
    • salt
    • 3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
    • olive oil, for the pan
    • 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
    • 4 -6 tablespoons butter, sliced

    Directions:

    1. 1
      Heat the oven to 500°F.
    2. 2
      Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
    3. 3
      Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
    4. 4
      When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
    5. 5
      (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
    6. 6
      For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
    7. 7
      Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
    8. 8
      Transfer the steaks to a warm plate and tent with foil.
    9. 9
      With a spoon, remove any fat from the skillet.
    10. 10
      Put the skillet back on the burner and heat to medium high.
    11. 11
      Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
    12. 12
      Whisk in the butter a slice at a time, whisking until completely melted.
    13. 13
      Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
    14. 14
      Variations: add shallots to the pan sauce, finish with chopped parsley.
    15. 15
      substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
    16. 16
      substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

    Ratings & Reviews:

    • on May 18, 2003

      55

      I cook a mean steak but Meanie's is meaner!!!! This steak was perfect in every way.The instructions are step by step and very easy to follow. I started off with a special aged Rib steaks (3/4" thick, 6 oz) from my favorite butcher. I used a mixture of several colored pepper corns coarsely ground.Seared it 31/2 minutes each side with the butter and sauted small button mushrooms along side, when I foil tented the steaks I put the mushrooms in with each one. Used cognac and dark gelled consumme. Served with Ovenstone fries, new parsleid, steamed carrots and bundles of lightly steamd local asparagus tied with a strands of chives. Put the sauce in small serving cups (eggcups) and we dipped our fries in it and drizzled it over the veggies. This meal was fit for a king Thanks Mean Chef - perfect steak

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2010

      55

      Dinner was fabulous tonight. I used NY strip & ribeye. Before adding the wine, which I used merlot, I added the butter to the pan first and I sautéd some sliced mushrooms and onion then I added the wine. Yummy for our tummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2003

      55

      Mean, another winner. This is very simple to prepare. Your directions are very detailed. The only problem I had was the steaks were undercooked for our tastes but it could be my oven not your recipe. I used the NY Strip and a peppercorn medeley. I had to use a Rose for the wine since it was all I had, but it turned out fabulous anyway. Thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)

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    Nutritional Facts for Mean Chef's Steak Au Poivre

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 555.9
     
    Calories from Fat 342
    61%
    Total Fat 38.0 g
    58%
    Saturated Fat 18.0 g
    90%
    Cholesterol 168.3 mg
    56%
    Sodium 193.5 mg
    8%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.4 g
    1%
    Protein 35.9 g
    71%

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