|My version of Steak Au Poivre|
A little backstory, I was always bummed because as someone who can't afford to rent a whole flat, cooking is very tedious for me, or so I thought. I got myself a multi-cooker few weeks ago and has been loving it ever since. Seriously guys, if you live in the city and you're short of space, you should really get a multi-cooker! It's a space-saver, powerful, versatile, and very easy to clean. I got me a Cornell because it comes with a non-stick pan for less than S$60.
Today I made my version of Steak Au Poivre and I loved it so much I just had to share the recipe with you. It's so easy and to think you'd have to shell out about S$40++ / pax in a restaurant for something like this is like, blasphemy.
A little disclaimer, I have never had an authentic Steak Au Poivre so I really don't know how my version would fare against the real thing. I got the basic recipe from a French cookbook but I think it was already a tweaked version which I had to tweak even further due to lack of access to certain ingredient.
STEAK AU POIVRE
Preparation time: 10 minutes
Cooking time: 15 minutes
1 pc of striploin steak, cut into 2 pcs
20g unsalted butter
1 clove garlic, chopped
1 small onion, chopped
3 tbsp of plain flour
20ml of cream
1 tbsp of black peppercorn
Sauce broth (mix the following ingredients into 1 cup):
10ml single-malt whiskey
10ml calamansi juice
1 beef bouillon cube, dilute with 1 cup of hot water
How to cook:
1. Heat butter in a non-stick pan, add garlic and onion, cook for 1 minute.
2. Add steaks, cover and cook over high heat for 2 minutes on each side; remove from pan and set aside.
|Place steak on top of the sauteed onion|
|Cook briefly on both sides|
|Remove the steaks and set aside|
|Add the sauce broth into the pan|
4. Add peppercorns.
5. Add cream; stir occasionally, crushing peppercorns lightly with a spoon.
6. Return steak to sauce; cover and cook about 5 minutes for a medium rare steak.
|Return the steaks into the pan|
7. Serve with aglio olio spaghetti and boiled baby carrots on the side.
|Serve with aglio olio spaghetti and boiled baby carrots on the side|
|Medium rare, just the way I like it|