Steak au Poivre

sarcasticquilter on 2.28.2011

I have to rate this a 3 (and suspect I would rate Ree’s the same if I had tried her version) becuase of the pepper. The recipe says to coat both sides of the steak with pepper before searing and that it seemed like a lot but to go with it.

I went with it, I hated it. Husband, who likes the seared crust of seasoning on his steak even said it was too much.

So, here’s what I did, added oil, then sprinkled pepper on so that most of the meat was covered. It was not a thick layer. It was just too much.

We are normally a leftover eating family but this one goes into the trash bin. HOWEVER, if we reduced the pepper, I think we would have had a completely different opinion.

So, my advice, if you are a “I want a big black pepper heat/flavor”-type of person, then this is a great recipe.

Otherwise, I would suggest if you aren’t the kind of person mentioned above, I would suggest, sauteeing some shallots in the pan after the beef has cooked (and is resting) along with some mushrooms. This will help round out and cut the pepper flavor.
OR, just reduce the amount of pepper you put on the beef before searing and I think you will have a great flavor.

My thoughts… for whatever they are worth. (I suppose my disclaimer here should say that when at a steakhouse, I ask them to sear without seasoning b/c I like my meat without the extra “heat” of black or red peppers.