« Dishing the Truth About Microwaves | Smoked Fillet Steak with Black Pepper Butter (serves 2) © Kevin Ashton 2007 »
@ 2008-05-19 – 20:25:56
I recently discovered the link on the Ask the Chef feature was broken. So I am redoing it.
In my newspaper column I get lots of questions on a weekly basis...but so far only a hand of brave souls have taken advantage of having a real life chef on tap to answer your cooking questions.
If you have a question ..you think I might be able to help you with then drop me a line.
skelly
WannabeTVChef
Pro Hi Skelly,
There are many different interpretations of pepper steak known in French as Entrecote au Poirve.
Some restaurants use fillet steak, some Entrecote (what we in the UK call Sirloin and in the US its often called Strip loin or Strip steak.
This type of pepper steak dish involves coating the raw steak with peppercorns before cooking. To me the ideal you are striving for is a slightly crunchy peppery coating.
Unlike a steak dish that comes with a peppercorn sauce which will usually have veal jus, brandy, cream, shallots or onions and the peppers will often be green peppercorns that are bought tinned or in jars and are softer because they have been marinated.
Method
Crush up a small handful of black-pepper corns just before you use them (so they have not lost any intensity. Crush the peppers about half way…by this I mean fine enough to coat your steak but not fine like a powder.
Sprinkle one-side of the steak with the crushed peppers then turn the steak over and repeat. Pressing and patting the peppercorns into the meat.
*Often people try to cook steak at home without letting the pan get hot enough first, so open your kitchen window (if you have one and turn the extraction up high.
Use a cast iron skillet (frying pan), which because of its thickness will give you even heat.
Preheat the pan and put about ˝ to 1 Tbsp of olive oil into the skillet, when the oil begins to smoke very slightly then add the steak placing it into the pan in the direction away from you (hopefully to avoid being splashed by the fat. *Also its better if you have a large enough frying pan to cook 2 steaks at the same time.
Remember to have good but light and easy to use pair of tongs to turn the steak when needed. (have you read my earlier article on equipment?).
It’s important to seal the all sides of a steak to hold in the juices, so you must hold the steaks on their fat and the other meat edge to properly seal them.
When the steaks are cooked to your requirements, rest them ideally on a wire cake rack rather then just a plate.
Wipe the pan carefully with a wad of paper towel then on a medium heat melt 1-2 ozs (25-50g) of unsalted butter.
When the butter is melted add a tbsp of chopped fresh parsley and a splash of brandy.
Flame the brandy for a moment or two then put out the flame by covering the pan with a saucepan lid.
Place your steaks onto warm not hot dinner plates and spoon over the butter.
*Most steaks I would season with salt during the cooking process but for this dish I would add the salt at the table.
I hope my thoughtful and comprehensive answer has answered most of your questions…..Let me know how you get on?
Regards
Kevin
skelly
Thankyou, sorry for the delay but I have now tried your recipe and it is close to that which I have had in France.
Your sauce was excellent, although my guests said I was over-egging the pudding somewhat. Thanks again, really enjoyed it.
mrs-h-the-3rd
Pro Do you have any ideas for some edible presents? Some of my family are dreadful to buy for but they do appreciate edible items but I don't want to just go buy them a box of biscuits or something like that, I'd love to be able to make them myself.
Any ideas for something that's out of the ordinary?
Ta!
WannabeTVChef
Pro Dear Mrs H,
I've given your question a lot of thought and here are a few ideas. I think a hamper collection of edible goodies would make a great and different present...even for a big day...like a wedding.
A mixture of things you can buy together with some you make for a great selection.
Home made truffles in a home box ,the box could inturn be wrapped inside a lace topped hold up stocking.
A jar of fruit such as Peaches, plums, cherries that are poached in a brandy liquior. Put into a pretty (sterilized)jar....or you could make a rumtoff which are layers of fruits preserved in rum or other alcohol.
A bottle of champagne
Fresh squeezed orange juice
strawberries dipped in white and dark chocolate
A couple of home made cookies.
A bottle of home made scented (vanilla,orange and cinnamon) massage oil.....
home made flavoured olive oils flavoured with herbs and garlic, sometime chilies.
Or for something completely different but food related send the loved one on a one day cooking course..so they can learn to cook that one dish they only wished they could master.
hope that has given you a few ideas
regards
Kevin
Hi, Just wanted to say that i love to read your blog.
Nat and me are in a star anise phase at the moment, so loved the duck recipe.
Thank you
WannabeTVChef
Pro Thanks Dave, for you kind words and support. I will be sure to stop by your blog soon and say hello.
Please contact me anytime you need.
Best wishes
Kevin
chefadel
chef do you know eny thing coll shramps cake
thanks Adel
Recent posts
The content of this website belongs to a private person, blog.co.uk is not responsible for the content of this website.
I just love Entrecote au Poirve, but cannot reproduce the same results her in the UK. We cook on an Aga and I do understand the principles of high heat and allowing the meat to rest. Accepting that the cut is a good one how do I achive what my favourite French restaurant reproduces time and time again every night?