Steak Ao Poivre
medalhão grelhado com molho de pimenta verde. acompanha batatas fritas.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cinema Reserva Cultural Niterói
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Steak au Poivre's origins are debated, with some claiming its invention in 19th-century Normandy bistros. Others suggest it emerged in Parisian restaurants during the Belle Époque. Regardless, the dish reflects France's long-standing culinary tradition of sophisticated sauces and elegant presentation of classic dishes.
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Steak au Poivre is often associated with classic French bistro dining, representing comfort and indulgence.
Bistro Culture
It is a staple in French bistros and restaurants, reflecting the emphasis on high-quality ingredients and classic techniques.
Special Occasions
It's frequently chosen for special occasions or celebratory meals, symbolizing sophistication and culinary enjoyment.
Wine Pairing
The dish pairs well with full-bodied red wines like Bordeaux or Burgundy, enhancing the dining experience.
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Steak au Poivre offers a bold and peppery flavor profile balanced by rich, creamy undertones.
The dish relies on high-quality steak, typically filet mignon, sirloin, or ribeye, for its tender texture and beefy flavor. Generous coating of coarsely cracked black peppercorns provides intense heat and aroma. The creamy sauce, made with butter, shallots, cognac (or brandy), beef stock, and heavy cream, creates a luxurious and comforting counterpoint to the pepper's spiciness. Green peppercorns add a more subtle, vegetal pepper note. Batatas fritas (French fries) provide a salty, starchy contrast.
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Pepper Selection
Use freshly cracked peppercorns for the most potent flavor. Pre-ground pepper loses its aroma quickly. Experiment with different types of peppercorns (black, green, pink) to find your preferred blend.
Steak Doneness
Cook the steak to your desired doneness. Medium-rare to medium is generally recommended for optimal tenderness and juiciness. Use a meat thermometer to ensure accuracy.
Sauce Reduction
Properly reduce the sauce to achieve a thick and creamy consistency. Avoid over-reducing, which can lead to a salty or bitter flavor.
Flame Caution
Be cautious when adding cognac or brandy to the pan, as it is flammable. Turn off the heat or move the pan away from the flame before adding the alcohol.
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