Steak au Poivre
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
700 kcal
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Course
Main Course
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Cuisine
French
Steak au Poivre
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This steak au poivre from Julia Child is a French classic made with steak encrusted with black, green, white peppercorns, and allspice and drizzled with a Cognac pan sauce.
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Ingredients
For the steak
- 2 tablespoons mixed whole peppercorns including black, white, green, Szechuan and Jamaican (whole allspice)
- One (1-pound) thick-cut, well-marbled strip steak* about 1 inch (2 1/2 cm) thick, trimmed of fat
- salt
- 1 teaspoon vegetable oil
- 1 tablespoon (1/2 oz) unsalted butter
For the pan sauce
- 2 tablespoons minced shallots
- 2 tablespoons cognac (or bourbon or red wine)
- 1/2 cup beef stock or dark chicken stock
- 1 tablespoon (1/2 oz) unsalted butter at room temperature
For the garnish
- chopped flat-leaf parsley (optional)
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Instructions
Sear the steak
- Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.
- Generously season the top and bottom of the steak with salt. Press the peppercorns onto both sides of the beef, encrusting the meat as lightly or heavily as you prefer. Cut the steak into 2 pieces.
- Heat the oil and the butter in a large, heavy skillet over high heat. When the pan is hot but not smoking, add the steaks. Sear, without nudging them, for about 1 1/2 to 2 minutes, until deeply browned.
- Flip the steaks and cook until the desired doneness, about 1 1/2 minutes more for medium-rare, depending on the thickness of your steaks.
- Let the steaks rest on a warm platter for at least 10 minutes.
Make the pan sauce
- A few minutes before you intend to eat, return the pan with the drippings to medium heat. Add the shallots and saute briefly, stirring with a spoon to scrape the bottom of the skillet.
- Avert your face from the stove and pour the Cognac into the pan. If desired, tilt the edge of the pan slightly over the flame or use a match to ignite the alcohol. Immediately turn the heat down. The Cognac will flame for a few seconds as the alcohol burns off.
- Once the flames die down, cook for a few moments more, and then add the stock. Bring the liquid back to a boil and cook, stirring occasionally, until the sauce thickens, 2 to 5 minutes.
- Taste the pan sauce and adjust the seasoning as desired. Add the butter, and swirl the pan until the butter melts and is incorporated with the pan juices.
- Pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley. Serve immediately.
Notes
- Do your mise en place--This meal comes together very quickly, so I recommend having all of your ingredients prepped in advance before you begin cooking.
- Trim your steak--Trim the fat on your steak before cooking so that it doesn't spatter as it hits the pan.
- Storage and reheating--Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat and sauce in an ovenproof skillet and reheat in a 300°F oven until warmed through.
- Dietary--This recipe is suitable for gluten-free diets.
Nutrition Information
Show Details
Serving
8ounces of peppercorn steak
Calories
700kcal
(35%)
Carbohydrates
9g
(3%)
Protein
49g
(98%)
Fat
48g
(74%)
Saturated Fat
23g
(115%)
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
212mg
(71%)
Sodium
242mg
(10%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Serving | 8ounces of peppercorn steak | |
| Calories | 700kcal | 35% |
| Carbohydrates | 9g | 3% |
| Protein | 49g | 98% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 242mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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