Steak au Poivre - Pepper Steak
Steak au poivre is a classic French bistro dish that is perfect for a special occasion: the cream and brandy make the dish extremely rich, but also extremely delicious. The steak, traditionally a strip steak, is coated on one side in loosely cracked peppercorns and then cooked. The peppercorns form a crust on one side of the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
Yield:
Serves 2
Ingredients
- 1 tablespoon butter
- 2 shallots, finely minced
- 4 tablespoons brandy or cognac
- 2 tablespoons green peppercorns packed in brine, drained, rinsed, and half crushed with the back of a spoon
- 2 cups homemade or high-quality beef stock
- 1/2 cup whipping cream
- 2 tablespoons grapeseed or canola oil
- 1 1/2 pounds dry aged New York strip steaks (2 steaks, about 1 1/4-inch thick each), trimmed
- Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400ºF.
- In a small saucepan, heat the butter over medium heat until melted. Add the shallots and saute until they have softened, 2-3 minutes. (Do not let brown.)
- Add the brandy or cognac, turn up the heat to high and reduce the brandy by half.
- Add the beef stock, the green peppercorns, and the whipping cream. Boil the sauce over high heat until it has reduced by at least 1/3, or until the sauce coats the back of a wooden spoon. When finished reducing, taste and correct for salt.
- Meanwhile, generously salt and pepper the steaks.
- In a large saucepan with an oven-proof handle, heat the canola or grapeseed oil until very hot, but not smoking. Add the steaks and saute (without moving) on one side for 2 minutes. Using tongs, flip the steaks and sear on the second side for another 2 minutes.
- Transfer the saute pan to the oven. Cook for another 3 1/2 - 4 minutes, flipping the steaks halfway through cooking. Remove immediately to a plate and tent with foil. Let rest for at least 15 minutes.
- Serve the steaks with the sauce on top.
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