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WOW!! I used a bison strip about an inch and a half thick roasted 3 minutes in the oven. Perfection! Definitely added to our favorites. Thank you.
Finally! Great Steak au Poivre. I had 2 New Yok Strip Loin, 1" thick. Seared for 3 min. on one side (I used grape seed oil), then into the oven for another 3. Tented steaks and proceeded to add finelly chopped shallotta to the pan, then 1/2 cup of Cabernet. Reduced, added 4 knobs of butter in stages. A little more coarse chopped pepper and a pinch of kosher salt and voila, the best!
Superb! And the instructions are so explicit! This was an easy dish and was packed with flavor. I did add some garlic to the sauce. I'm sure that's not the "traditional" way to serve the sauce, but we love garlic! I used a sirloin and followed the rest of the directions exactly as written. Of note - I have an electric oven and some of the olive oil on the steaks was really smoking and spattering! But it was worth it! Thanks!
Three words: O, M, G... This was so freaking good. Used a thick porterhouse; browned chopped onions in the pan after the steak came out and sprinkled the final product with chopped parsley. Served with au gratin potatoes (http://www.food.com/recipe/au-gratin-potatoes-29286) which were also ridiculously good. We will be making this again and again and again. In fact, if I had another steak I'd eat it right now.
This has to be the best steak I have ever eaten. I loved it, and I am not a big fan of steaks! My husband agrees and he was particularly fond of the sauce. A terrific recipe that has wonderful flavor and is easy to fix!
Newly Engaged to the Man of My Dreams! Cooked this dinner for him for the 4th of July while he was out on the grill. After all of his long hours of grilling and being bit by a swarm of mosquitos he came into the house to devour ALL of the Steaks...leaving me ABSOLUTELY NOTHING. The say a way to a man's heart is through his stomach. Well just call me CUPID because of this recipe. I cooked it exactly as it stated except for oven time. I cooked on the stove top and still turned out great. I had initially cooked him two and me one. Well he ate ALL Three in One Standing.Thanks for the great recipe. Because of you I will soon be saying "I's Married Now!"
Loved it! I cooked ours med-rare and it was much enjoyed. The only thing I did was to mix flour and butter together into a ball then dropped it into the pan which resulted in a nice sheen to the sauce, and it thickened it a bit. Also, the key to a perfect steak is to let the steak sit out until it gets to room temperature, whether cooking inside or out, and also to get your frying pan or the grill nice and hot so it sears the outside holding in the juices instead of seaping out into the pan, which makes for a dry steak with no flavor. Awesome recipe Meanie!
This steak is perfect! The directions are very easy, step by step and fool proof. Thank you for this recipe!
This is an excellent recipe, though credit should go to Fine Cooking #31, which is where it comes from (originally titled Pepper Crusted Sear-Roasted Steaks). A true winner. I usually cook just a bit longer since we like our steaks medium.