{"id":21567,"date":"2014-12-17T16:59:35","date_gmt":"2014-12-17T21:59:35","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=21567"},"modified":"2014-12-17T16:59:35","modified_gmt":"2014-12-17T21:59:35","slug":"recipe-steak-au-poivre-pairing-with-merlot","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/recipe-steak-au-poivre-pairing-with-merlot\/","title":{"rendered":"Recipe: Steak Au Poivre Paired with Merlot"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2014\/11\/Steak-au-poivre1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21569\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2014\/11\/Steak-au-poivre1.jpg\" alt=\"Steak au poivre\" width=\"350\" height=\"228\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2014\/11\/Steak-au-poivre1.jpg 350w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2014\/11\/Steak-au-poivre1-300x195.jpg 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><strong>Steak \u201cAu Poivre\u201d<\/strong><\/p>\n<p><strong>Preparation Time:<\/strong> 15 MIN<br \/>\n<strong>Total Time:<\/strong> 30 MIN<br \/>\n<strong>Servings:<\/strong> 4<\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<p>3 tbsp. black peppercorns<br \/>\n4 6-oz. beef filets, about 1\u00bd\u201c thick<br \/>\nSalt<br \/>\n2 tbsp. butter<br \/>\n1 tbsp. vegetable oil<br \/>\n1 cup beef stock<br \/>\n\u00bd cup heavy cream<a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/cheval-noir-2012\/208291\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21570 alignright\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2014\/11\/Cheval-Noir.jpg\" alt=\"Cheval Noir\" width=\"61\" height=\"250\" \/><\/a><\/p>\n<p><strong>INSTRUCTIONS:<\/strong><\/p>\n<p>Wrap peppercorns in a clean dish towel and crush them. Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.<\/p>\n<p>Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to four warmed plates. Cover loosely with foil to keep warm while you prepare sauce.<\/p>\n<p>Mix cream and stock and cook, stirring occasionally, until thick, 3\u20135 minutes. Season with salt and pour over steaks.<\/p>\n<p>Recipe developed by Cheval Noir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Steak \u201cAu Poivre\u201d Preparation Time: 15 MIN Total Time: 30 MIN Servings: 4 INGREDIENTS: 3 tbsp. black peppercorns 4 6-oz. beef filets, about 1\u00bd\u201c thick Salt 2 tbsp. butter 1 tbsp. vegetable oil 1 cup beef stock \u00bd cup heavy cream INSTRUCTIONS: Wrap peppercorns in a clean dish towel and crush them. Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt. Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[126,165,113,1103,10,349,339,1109,438,424,425,372,18],"tags":[],"class_list":["post-21567","post","type-post","status-publish","format-standard","hentry","category-wine-beef","category-recipe-beef-wine","category-best-wines","category-bordeaux-wine-wine-region","category-food-wine-pairing","category-france-wine","category-france-wines","category-french-wine-wine-region","category-merlot-france","category-merlot-wine","category-merlot-wines","category-red-wine","category-wine-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/21567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=21567"}],"version-history":[{"count":3,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/21567\/revisions"}],"predecessor-version":[{"id":21770,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/21567\/revisions\/21770"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=21567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=21567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=21567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}