{"id":649,"date":"2019-04-29T21:10:03","date_gmt":"2019-04-30T02:10:03","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=649"},"modified":"2019-04-29T21:10:03","modified_gmt":"2019-04-30T02:10:03","slug":"steak-au-poivre","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/04\/29\/steak-au-poivre\/","title":{"rendered":"Steak au Poivre"},"content":{"rendered":"

Steak au Poivre<\/b><\/h2>\n

Ingredients<\/strong><\/p>\n

5 T Poivre de Cuisine or seasoning blend of your choice<\/span><\/p>\n

Kosher Salt (if blend does not include salt)<\/span><\/p>\n

4 x 6-8 oz Beef Steaks<\/span><\/p>\n

4 T oil<\/span><\/p>\n

6 T butter<\/span><\/p>\n

5 T Beef Stock or Beef Consomme<\/span><\/p>\n

3 T fresh chopped Parsley<\/span>
\n<\/span><\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Preheat large cast iron skillet in oven at 350-400 degrees or on the stove top, gradually\u00a0<\/span>increasing the heat to medium-high.<\/li>\n
  2. Rub seasoning blend and salt onto both sides of each steak.<\/span><\/li>\n
  3. Add oil to preheated skillet and put in the steaks. Fry on one side thoroughly until a\u00a0<\/span>good thick crust has formed. Add 4 Tablespoons butter and allow to color to nut-brown.<\/li>\n
  4. Turn the steaks over, and finish cooking to suit your taste. Baste with the buttery juices as you go. Remove the steaks to hot plates and allow to rest.<\/li>\n
  5. Add the beef stock and whisk in\u00a0<\/span>the final bit of butter and parsley.<\/li>\n
  6. Give it a final boil until it reduces to the desired consistency and pour over the steaks.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Steak au Poivre Ingredients 5 T Poivre de Cuisine or seasoning blend of your choice Kosher Salt (if blend does not include salt) 4 x 6-8 oz Beef Steaks 4 T oil 6 T butter 5 T Beef Stock or<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[441,442,439,444,443,440],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-au-poivre","8":"tag-beef-consomme","9":"tag-cast-iron","10":"tag-cast-iron-steaks","11":"tag-skillet","12":"tag-steak"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=649"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/649\/revisions"}],"predecessor-version":[{"id":650,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/649\/revisions\/650"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}