STEAK AU POIVRE RECIPE!!! I so enjoyed making this recipe. It’s very quick. But you need to have all the ingredients in place(“Mis en place,” as the French say!), because everything cooks up fast! Here’s the recipe below: Steak au Poivre
1-2 tblsp Canola Oil
2 tblsp cracked black pepper Kosher Salt to taste
4 NY Strip Steaks
1 shallot chopped very thin
4- 5 tbls butter
1/4 cup Cognac
1 cup rich veal or beef stock
1/4 heavy cream
1 tblsp green peppercorns out of the brine, but buy the ones soaked in it!
2-4 tblsp sweet butter.
Pat steaks down with a paper towel. Season one side generously with salt and cracked black peppercorns. Press peppercorns in firmly so they get embedded into the steak. Season other side with just salt.
Heat oven to 500 degrees. Heat stove top to med-high. Add oil to pan. When pan begins to smoke, add steaks salt side face-down first. Sear for 2-3 mins depending on how rare you want it. Make sure side is brown and caramelized all over. Turn over to peppercorn side. Add 2 tbls butter and baste the steaks with the drippings. Cook, making sure that peppercorn side is also well carmelized. Another 2-3 mins. Sear all steak sides till caramelized. Place steaks on wire rack over sheet pan and place in oven to complete cooking. Another 3-5 mins depending. While steaks are cooking in oven, empty frying pan of the grease, but don’t rince. Add remaining butter and shallot and sautee till translucent. Check steaks and If done, place on plate to let steaks rest. Add beef or veal stock to saucepan and get it to a rolling boil. Then add cream. And simmer on low- med heat. Off the heat, add Cognac. Then flambé(cooking off the smell of the Cognac). Bring sauce to another boil then reduce until sauce thickens. Season with salt and pepper and serve with sautee green beans with shallot and pomme frites. Enjoy! ...