Steak au Poivre

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Recently – like two weeks ago, I discovered Steak au Poivre, through using StumbleUpon. This is the recipe I’ve adapted/changed a little bit to fit our household, but hot damn, I’d propose to this guy if I knew him (and, y’know, if he wasn’t a dude.) 

I won’t rehash it all out for you since it’s pretty well done on his side, but the changes I made are: 

- I use a cast iron pan, since I don’t have one that isn’t non-stick. 

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- I use a little more than 1/3 cup of cognac. 

- I added sliced crimini mushrooms (8 oz)  at the part where you add the cream

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- I also added rosemary and thyme since I have obscene amounts of it, and then a teaspoon of pepper as well. 

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I make sure they’re a little more rare since I added them back to the pan when I added the cream and mushrooms.

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MESSY. I can’t do this without splattering yet, but it’s easy enough to clean. Scrape the bottom of your pan once you add the cognac, it’s amazing.

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Dump the herbs on top after you’ve added the mushrooms and stir for about 8 minutes or so on medium heat. The cream will boil, and the steak will get a little more done, and the mushrooms will be perfect.

ImageThe end result, is this. I made it with garlic mashed potatoes, and fresh bread, and it’s amazing ’cause you can mop up all the sauce from the steak with the potatoes and bread. SO GOOD. 

I seriously recommend this as a pretty easy meal to wow people. 

 

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