Steak Au Poivre

Name: Steak Au Poivre
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 people
Ingredients: 6 strip steak; coarse sea salt; ½ cup black peppercorns; 2 tablespoon butter; 1 tablespoon butter; ¾ cup shallot; 1 cup cognac; ½ cup red wine; 2 cups beef stock; 1 cup heavy cream; 1 tablespoon balsamic vinegar; 1 tablespoon black peppercorn; 1 teaspoon kosher salt

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
8 people
Calories
386 kcal
Cuisine
French

Steak Au Poivre

Kaitlin Leblanc

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Steak au Poivre is amazing. A bit of a kick with the fresh ground pepper, and the super luscious sauce makes this classic steak amazing. Break up the whole peppercorns with a heavy skillet between two pieces of wax paper or a spice grinder.

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Ingredients

Servings

FOR THE STEAKS

6 strip steak about 1 inch thick, each, i.e. New York strip
coarse sea salt or kosher salt
½ cup black peppercorns cracked, divided (save some for the sauce)
2 tablespoon butter unsalted

FOR THE SAUCE

1 tablespoon butter unsalted
¾ cup shallot finely diced, usually one large shallot will be enough
1 cup cognac or brandy
½ cup red wine Cabernet, Zinfandel
2 cups beef stock
1 cup heavy cream
1 tablespoon balsamic vinegar
1 tablespoon black peppercorn cracked
1 teaspoon kosher salt to taste

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Instructions

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PREPARE THE STEAKS

Liberally salt the steaks.
Spread ¼ cup of the cracked pepper on a clean surface. Dredge the steaks through the pepper, shaking off excess. Don't try to cover the entire steaks in the pepper. There should still be red visible from the steaks after they have been dredged.
Melt butter in a large saute pan over high heat. Working in batches, add the steaks and sear each side for 2 minutes. Lower the heat to medium and continue to cook the steaks for another 8 minutes, about 4 minutes per side for medium-rare (135°F) or 5 to 6 minutes per side for medium (155°F). Remove and tent under foil, or place on a baking rack and pan and keep warm in a low-temp oven (200°).

MAKE THE SAUCE

In the same skillet, melt the butter over medium-high heat.
Add the shallots and saute until the shallots are soft, about 2 minutes. Stirring frequently with a wooden sppon.
Add Cognac and wine (stand back - it may flame!). Bring to a strong simmer and cook until reduced to about ½ cup, about 6 to 7 minutes.
Add the stock and bring to a boil. Cook for 12 minutes until thickened and almost syrupy.
Turn off the heat and stir in the cream. Turn the heat back to medium, and cook until thickened again, about 8 minutes. Stirring frequently.
Add the reserved cracked pepper (about ¼ cup), balsamic vinegar, and salt, to taste.

ASSEMBLE THE DISH

Remove the steaks from the oven and place on warmed plates.
Spoon a layer of the sauce over the top of each steak and place the remaining sauce in a bowl for passing at the table. Serve at once!