The Season for Savory Steak
Just as summer is grilling season, the fall and winter lend themselves perfectly to a delicious, savory steak. What jumps to mind when we think about dressing up one of our beautifully cut PRIME steaks are two sauces that are stars of the French cuisine; steak au poivre and béarnaise.
The peppery, buttery finish of one of our New York Strips as the center piece of a steak au poivre, or the luxurious, velvety taste of a classic béarnaise sauce poured over a perfectly prepared rib eye steak is about as mouth-watering as it gets.
If you are interested in kicking your steaks up a notch to create an ultimately satisfying, classy presentation with one of our PRIME cuts of meat, these are two preparations you are sure to enjoy.
Steak Au Poivre [oh PWAHV-rh]
Also known as French pepper steak, steak au poivre starts with a steak that is coated with coarsely ground pepper and then is sautéed or broiled. The delectable sauce really comes together in the finishing, when a simple sauce is made from the pan drippings, often including Cognac or wine and cream. Chefs often finish the presentation by topping the steak with a pad of sweet butter.
BĂ©arnaise Sauce [behr-NAYZ]
This creamy French sauce is a wonderful accompaniment to many different types of dishes, ranging from meat and fish to eggs and vegetables, but is dreamy over a perfectly prepared rib eye or filet mignon. The béarnaise sauce starts as a reduction of vinegar, wine, tarragon and shallots, and then is thickened up with egg yolks and butter.
So if we have got your taste buds in gear why not head to our online butcher shop to order some juicy steaks.
