Steak au Poivre in a Pomegranate Port Wine Reduction

At Home with Anita Rosner
At Home with Anita Rosner
826 بار بازدید - 4 سال پیش - Here's my take on a
Here's my take on a French classic: Steak au Poivre in a Pomegranate Port Wine Reduction. Spicy, with just a hint of balanced sweetness. This video is part of International Week 2021. Check out the playlist for the whole series. Ingredients: 1 large beef steak at room temperature (whichever cut you prefer) 1/2 cup assorted peppercorns, toasted and crushed 1 1/2 cups pomegranate seeds Port wine (enough to cover seeds in a small saucepan) 1 TBSP butter 1/4 cup light cream Olive oil Salt Watercress or parsley for garnish Method: Salt the steak on both sides. Press crushed peppercorns on to both sides of the steak. Set aside. Place pomegranate seed in a small saucepan and cover with port wine. Simmer seeds and wine. In a heavy-bottomed skillet, heat about 2 TBSP olive oil over high heat. When oil just begins to smoke, add steak. Cook for about 3 minutes on both sides (depending on desired doneness). Remove steak from skillet and set aside to rest. Pour excess fat from skillet. Reduce heat under the skillet to medium-low. Pour in simmered pomegranate seeds and wine. Deglaze the skillet by stirring constantly, being sure to loosen any brown bits left by the steak. After the wine has reduced by about half, add butter and stir until melted. Reduce the heat to low. Whisk in light cream and continue stirring until the mixture reduces and thickens enough to coat the back of a spoon. Remove from heat. Add salt to taste. Slice and plate steak. Spoon reduction over steak and garnish with watercress, if desired. Follow me on: Facebook: https://www.facebook.com/EmpressEnter... Instagram: https://www.instagram.com/athomewitha... Twitter https://twitter.com/anitarosner​​ My Blog: https://www.snorkfest.com/
4 سال پیش در تاریخ 1399/12/18 منتشر شده است.
826 بـار بازدید شده
... بیشتر