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June 2019

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Mako Shark Steak Au Poivre Recipe

Mako Shark Steak Au Poivre recipe and other steak recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mako Shark Steak Au Poivre recipe  PDF


12 sl Mako shark, ( 4 oz each)
skin removed Salt Pepper, coarsely crushed 1/2 c Butter, clarified
3 tb Shallots, finely chopped
1/3 c Cognac, plus more as needed
2 c Whipping cream
2 tb Veal glaze OR
1/3 c Veal stock
See recipes for Clarified Butter, Veal Glaze and Veal Stock. Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of wa ed paper dredge each slice of fish in pepper, shaking off e cess to leave light coating. Heat clarified butter ( ) in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm. Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly carefully add 1/3 cup Cognac. Add cream, veal glaze ( ) and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

Mako Shark Steak Au Poivre recipe and other steak recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
736 people have voted
Last Reviewed on 2019-06-26



Wednesday, Jun 26 2019 Download & Print Mako Shark Steak Au Poivre recipe  PDF   Steak recipes RSS   New

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