I just took another technique class at Williams-Sonoma last weekend on Steak & Chops. I love these classes!
One of the steaks featured their product called "Steak Au Poivre Seasoning Paste". Monique, our chef cooked a flank steak for us using this product. Since hers was so tasty I quickly bought it and tired it at home during the week. Boy am I glad I bought this!
It has all the ingredients you would actually use to make homemade Steak Au Poivre. Here are the ingredients:
Canola oil, black Tellicherry peppercorns, white peppercorns, pink peppercorns, allspice, green peppercorns, kosher salt, granulated garlic.
That's it, nothing but good stuff!
Here's what they say about their seasoning paste:
It's really as simple as they say. You put about 1 tsp per 8oz of steak. Rubbing it on both sides. Then you wrap it in some plastic wrap and let it sit on the counter for about 30 min to allow the flavors to develop and the meat come to room temperature.
I used a New York steak. Cooked it in my skillet.
Looks nice and coated. Peppercorns adhered well to the steak. Didn't need any additional oil in the skillet as the paste has oil in it. This created a nice peppery crust on the outside when searing the steak.
Once the steak was done I created a Steak Au Poivre sauce using about 1/2 c. of beef broth and 1 Tbl. Brandy (didn't have Cognac!), and 1 Tbl. minced shallots, reducing the sauce by half to intensify the flavors and thicken the sauce. Then took it off the heat and added 1 T butter. (You could add cream instead of broth if you want.)
I poured it over the steak. Took a bite....Heaven!
And the best part...you use so little...
Make sure to put the jar in the refrigerator to use for another time!
This is a definite keeper and all around great buy!
Make gourmet style food, simple!