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Steak Au Poivre

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)403.0922
Energy (kCal)2572.4051
Carbohydrates (g)15.714
Total fats (g)90.2721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crack the peppercorns in a mortar and pestle, or grind very coarsely. | 2. Rub the top and bottom of each steak with the pepper and salt. | 3. Using a very heavy pan, melt the butter and then sear both sides of the steak. | 4. Reduce heat to medium-low and cook between 2 and 5 minutes on each side (2 minutes per side gives rare steak, 5 minutes per side gives well-done steak - we preferred about 3.5 minutes per side). | 5. Remove steaks from heat and allow to rest. Meanwhile, add wine to the pan, scrape up any drippings, and cook until liquid is reduced by half. This should take about 10 minutes. | 6. Pour sauce over steaks after they are served. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 4 2230.4051 0.0 392.4062 61.4721
    black peppercorn 4 teaspoons - - - -
    salt 1 teaspoon - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    white wine 2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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