Mako Shark Steak Au Poivre – a delicious recipe with butter, shallots, cognac, heavy whipping cream, veal glaze, beef. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat shark slices dry.
2
Salt lightly.
3
Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.
4
Heat clarified butter in heavy, large skillet until hot.
5
Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side.
6
Transfer to warm serving plates, and keep warm.
7
Pour off all but about 1 tablespoon butter from skillet.
8
Add shallot and toss briefly; carefully add 13 cup Cognac.
9
Add cream, veal glaze and any juices from fish.
10
Boil until reduced to consistency that will lightly coat the back of a spoon.
11
Adjust seasoning with salt and pepper and a few drops of Cognac.
12
Strain over fish and serve.
615
kcal
Calories
66
g
Fat
4
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 slices shark, 1/2 cup butter, 3 tablespoons shallots chopped, ⅓ cup cognac, and more.
Yes, Mako Shark Steak Au Poivre falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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