Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

French Pepper Steak (Steak Au Poivre) Recipe by Tasty

salt

black pepper

vegetable oil

butter, divided

cream

brandy

dijon mustard

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Tasty

Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.

Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.

Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.

Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.

https://vid.tasty.co/output/26653/mp4_640x640/1489683961

Mousse au Chocolat with Air Bubbles ! (Chocolate Mousse)

dark chocolate

sugar

Bain marie your chocolate - melt in a bowl placed over a pan of simmering water.

Take the pan off the heat, but keep the bowl over the hot water - then remove it, and allow it to cool down whilst you prepare the next stage.

Beat the liquid of your chickpeas.  I used an electric whisk for mine, or you could use a handheld whisk.  Whisk until peaks form and you have created a meringue, then add the remaining ingredients except for the chocolate, and whisk for another 15 seconds.

Now gently fold in the chocolate, making sure it has cooled down.  Don't just chuck it in the middle of the whisk, pour or spoon gently with a spatula, and very slightly stir it, just enough to incorporate it.

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French Pepper Steak (Steak Au Poivr...

Mousse au Chocolat with Air Bubbles...

The most viewed au recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine