{"id":9565,"date":"2012-09-18T18:02:51","date_gmt":"2012-09-19T01:02:51","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=9565"},"modified":"2012-09-19T17:25:58","modified_gmt":"2012-09-20T00:25:58","slug":"my-steak-au-poivre-vert","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/my-steak-au-poivre-vert","title":{"rendered":"(my) steak au poivre vert"},"content":{"rendered":"<p><span style=\"color: #888888;\">&nbsp;<\/span><\/p>\n<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1430009\" rel=\"attachment wp-att-9586\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9586\" title=\"steak au poivre 3\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1430009-580x386.jpg\" alt=\"steak au poivre 3\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1430009-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1430009-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>(my) steak au poivre vert&nbsp;<\/strong><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">serves 4<br \/>\n<\/span><span style=\"color: #999999;\">takes 25 minutes (10 minutes inactive)<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">4&nbsp; steaks (filets or new york cuts), organic and grass-fed beef<br \/>\n<\/span><span style=\"color: #888888;\">1\u00bd tablespoons <\/span><em style=\"color: #888888;\">gros <span class=\"famos-shop click famos-annotation refid-X7DP\" title=\"famos sel de Gu\u00e9rande\">sel de Gu\u00e9rande<\/span> <\/em><span style=\"color: #888888;\">(or sea salt)&nbsp;<br \/>\n<\/span><span style=\"color: #888888;\">1\u00bd tablespoons fresh French thyme leaves<br \/>\n<\/span><span style=\"color: #888888;\">2 tablespoons + 1 teaspoon <span class=\"famos-shop click famos-annotation refid-1297G\" title=\"famos green (dried) peppercorns\">green (dried) peppercorns<\/span>, crushed<br \/>\n<\/span><span style=\"color: #888888;\">1 teaspoon <span class=\"famos-shop click famos-annotation refid-11M2K\" title=\"famos olive oil\">olive oil&nbsp;<\/span><br \/>\n<\/span><span style=\"color: #888888;\">1 teaspoon <span class=\"famos-selection-span\">brandy<\/span><!--more--><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420543\" rel=\"attachment wp-att-9571\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-9571\" title=\"ingredients board\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420543-580x435.jpg\" alt=\"Sel de guerande thyme and green peppercorn\" width=\"470\" height=\"353\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420543-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420543-350x262.jpg 350w\" sizes=\"auto, (max-width: 470px) 100vw, 470px\" \/><\/a><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Room Temperature.<\/span> Let the steaks come to room temperature.&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #888888;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420549\" rel=\"attachment wp-att-9572\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-9572\" title=\"mix ingredients\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420549-580x435.jpg\" alt=\"mix ingredients\" width=\"522\" height=\"392\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420549-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420549-350x262.jpg 350w\" sizes=\"auto, (max-width: 522px) 100vw, 522px\" \/><\/a><\/span><\/div>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Green Peppercorn Crust<\/span>. Crush the peppercorns. You can do this one of three ways: (1) use a mortar and pestle; (2) put them in a Ziploc bag and use a meat mallet (or hammer); &nbsp;or (3) simply pulse peppercorns in a small food processor. Place the crushed peppercorns, salt, thyme leaves, olive oil, and brandy in a small food processor. Pulse just to combine.&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #888888;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420928\" rel=\"attachment wp-att-9574\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9574\" title=\"steak au poivre vert ingrediants \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420928-580x382.jpg\" alt=\"steak au poivre vert ingrediants  \" width=\"580\" height=\"382\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420928-580x382.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420928-350x230.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/span><\/div>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Crust On Steaks.<\/span> Lightly press the peppercorn crust on each side of the steaks. The crust is slightly wet so it will adhere nicely to the meat. Set aside<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420940\" rel=\"attachment wp-att-9576\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-9576\" title=\"crust on steak au poivre vert ingrediants \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420940-580x386.jpg\" alt=\"crust on steak au poivre vert ingrediants \" width=\"522\" height=\"347\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420940-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420940-350x233.jpg 350w\" sizes=\"auto, (max-width: 522px) 100vw, 522px\" \/><\/a><\/p>\n<div><span style=\"color: #888888;\"><br \/>\n<\/span><\/div>\n<ul>\n<li><span style=\"color: #ff0000;\">&nbsp;<\/span><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Pan-Sear Steaks.<\/span>&nbsp;Place an oven-proof saut\u00e9 pan or cast iron skillet over a medium-high flame. Once the pan is hot, add a little butter (I use about a teaspoon per steak or <\/span><em style=\"color: #888888;\">m\u00e2itre d\u2019hotel <\/em><span style=\"color: #888888;\">if you have it).&nbsp; Sear both sides of the steaks (2-3 minutes each side).<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #888888;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420943\" rel=\"attachment wp-att-9578\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9578\" title=\"pan sear steak au poivre vert\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420943-580x386.jpg\" alt=\"pan sear steak au poivre vert\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420943-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420943-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/span><\/div>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Finish Steaks In Oven.<\/span>&nbsp;Place pan in an oven preheated to&nbsp; <span style=\"color: #ff0000;\">350 degrees Fahrenheit<\/span>. Roast steaks to finish cooking.&nbsp; Remove the steaks from oven when they have a contracted, yet juicy appearance. For medium rare, remove when steak register <span style=\"color: #ff0000;\">120-122 degrees on an instant read thermometer.<\/span> For medium, remove at about 125 degrees.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Rest.<\/span> Let the steaks rest so the juices can redistribute (wait 10 minutes before cutting into them). When the temperature reaches<span style=\"color: #ff0000;\"> 125 degrees Fahrenheit,<\/span> the steaks are medium rare.&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #888888;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420961\" rel=\"attachment wp-att-9580\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-9580\" title=\"resting pan sear steak au poivre vert\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420961-580x386.jpg\" alt=\"resting  steak au poivre vert\" width=\"522\" height=\"347\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420961-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420961-350x233.jpg 350w\" sizes=\"auto, (max-width: 522px) 100vw, 522px\" \/><\/a><\/span><\/div>\n<div>&nbsp;<\/div>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Plate<\/span>. While steaks are resting, place a generous dollop of the fennel pur\u00e9e&nbsp; (see recipe) on each plate. Cut the steaks in half and place the steak, cut side up, on top of the pur\u00e9e.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Serve<\/span>. Enjoy warm.<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #888888;\"><a href=\"http:\/\/www.chefmorgan.com\/my-steak-au-poivre-vert\/p1420990\" rel=\"attachment wp-att-9582\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-9582\" title=\"steak au poivre \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420990-580x386.jpg\" alt=\"steak au poivre \" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420990-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/09\/P1420990-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/span><\/div>\n<div>&nbsp;<\/div>\n<div>&nbsp;<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; (my) steak au poivre vert&nbsp; stats: serves 4 takes 25 minutes (10 minutes inactive) what you need: 4&nbsp; steaks (filets or new york cuts), organic and grass-fed beef 1\u00bd tablespoons gros sel de Gu\u00e9rande (or sea salt)&nbsp; 1\u00bd tablespoons fresh French thyme leaves 2 tablespoons + 1 teaspoon green (dried) peppercorns, crushed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[939,1014,227,1139,1142,910,1141,1138,120],"class_list":["post-9565","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-brandy","tag-easy-dinners","tag-french-cooking-recipes","tag-green-peppercorns","tag-olive-oil","tag-organic","tag-steak","tag-steak-au-poivre-vert","tag-thyme"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/9565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=9565"}],"version-history":[{"count":14,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/9565\/revisions"}],"predecessor-version":[{"id":9656,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/9565\/revisions\/9656"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=9565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=9565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=9565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}