If you’ve been following this channel for a while, you know it’s all about my meaty food journey. I’m just a curious guy who wants to answer some questions I have about cooking and preparing delicious meat. Today on my journey, I’m making steak au poivre from the one and only:
I really liked her for a couple of reasons. The number one reason? Her motto was “anyone can cook”. And that’s really what I believe. That’s what this journey has been about. Also, she attributed her longevity to red meat and gin. I’m not much of a Gin drinker (say that three times in a row) so I sipped some cognac while cooking today!
Steak Au Poivre
I went old school and made the French classic “Steak Au Poivre” recipe from Julia Child’s cookbook – Mastering the Art of French Cooking. This classic steak recipe combines a LOT of peppercorns, cognac (yum!) and butter to create a delicate sauce for any cut of steak.
This is a very popular Julia Child recipe. Steak Au Poivre directly translates to “steak coated liberally with crushed peppercorns before cooking”. Typically, I salt my steaks one hour before cooking (it’s scientifically proven to make a tastier steak), but for the sake of this steak recipe, we are following Julia’s directions exactly. Once the steak is coated in peppercorns, I let the steak sit for one hour in hopes that it soaks up all the peppery goodness.
Fond of Fond?
Once the steak is removed from the pan, it leaves behind deliciousness on the bottom of the pan called “fond”. What the heck is fond, you ask??
Fond is a French culinary term that refers to the browned bits that remain on the pan after cooking meat or vegetables. Those browned bits are used as a base for deglazing cream and/or spirits into tasty sauces and gravy.
However, fond has a non-culinary definition as well: having an affection of or liking for. Which I don’t think is a coincidence because, here at Red Meat Lover, we are very fond of fond. Okay. Now that I got that off my chest, back to the steak!
Mastering the Art of French Cooking
Upon first bite, I really tasted a lot of pepper flavor. But it wasn’t too overpowering like I thought it would be. Actually, the peppercorns give the steak a nice, fresh taste. The sauce adds a savory element to the steak as well. Next time though, I will make sure to cook the sauce a little longer so it thickens up.
Would I say I mastered the art of French cooking? Not quite. I still need some practice. But I think Julia Child would appreciate the effort! And the amount of spirits consumed while making this steak recipe!
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