What's the difference between Steak au Poivre and Steak Diane? The sauces are similar, with both using cream and cognac, but Steak Diane includes mustard and Worcestershire Sauce for a more savory flavor.
Instructions Take the NY strips out of the fridge 20-30 minutes before you start cooking and allow them to come to room temperature. Place the butter and olive oil into a large cast-iron skillet (or a heavy-bottomed skillet) and heat them over Use several paper towels to pat dry the strips, then
French Classic Steak au Poivre Recipe Seared peppercorn-crusted steak with a creamy pan sauce. By Daniel Gritzer Updated February 17, 2023 WRITE A REVIEW In This Recipe Steaks to Consider Building a Peppery Crust Making the Pan Sauce Why It Works
TESTED & PERFECTED RECIPE - A classic French dish, steak au poivre is a pan-seared filet mignon with a crunchy peppercorn crust and rich Cognac sauce. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! Steak au poivre and steak Diane are both French-inspired steak dishes, but they differ in their sauce preparation. While au poivre sauce focuses on the bold flavors of peppercorns, steak Diane incorporates additional ingredients like Worcestershire sauce, mustard, and mushrooms. Ingredients 1 boneless NY strip steak, 1 ½ inches thick (about 1 pound) 1 tablespoon black peppercorns 1 tablespoon vegetable oil Kosher salt 2 tablespoons unsalted butter 1 shallot, finely chopped ⅓ cup cognac 1 tablespoon Worcestershire sauce ¾ cup low sodium chicken broth 2 tablespoons heavy cream Watercress or arugula, for serving Directions v9WGySC.
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