Steak Au Poivre Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Servings
2
-
Calories
1051 kcal
-
Course
Main Course
-
Cuisine
French
Steak Au Poivre Recipe
Description
In this Steak Au Poivre recipe, New York strip steaks are seasoned and seared in hot oil with butter, garlic cloves, and fresh thyme to develop a flavorful crust and medium-rare interior. After resting the steaks, the pan is drained and used to create a sauce by sautéing minced shallots, garlic, and crushed peppercorns until lightly browned.
The pan is deglazed with cognac, which cooks down before heavy cream is added and simmered to thicken into a rich nappe consistency. The sauce is seasoned with salt and fresh chopped parsley, then served alongside the steaks. This method highlights a peppery, creamy sauce that balances the savory, tender steak.
This dish is best served immediately after cooking to enjoy the warm steak and smooth sauce. The recipe suggests that peppercorn encrusting of the steak is optional and specifies cognac as the preferred deglazing liquor though brandy can be a substitute.
Leftovers keep refrigerated for up to 3 days but do not freeze well. Reheating is not recommended but can be done by quickly re-searing steak in hot oil.
Ingredients
For the Steak:
- 2 12- ounce New York Strip Steaks
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon butter unsalted
- 5 garlic cloves
- 3 thyme sprigs, fresh
- sea salt cracked, to taste
- black pepper cracked, to taste
For the Sauce:
- 2 teaspoons butter unsalted
- 1 shallot peeled and finely minced
- 2 garlic finely minced cloves
- 1 ½ tablespoons crushed peppercorns
- ¼ cup cognac
- 1 ½ cups heavy whipping cream
- 1 tablespoon parsley chopped, fresh
- salt sea salt, to taste
Instructions
- Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
- Add the oil to a large frying pan over high heat and heat up until it begins to smoke lightly.
- Place in the steaks, turn the heat down to medium-high, add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
- Remove the steaks and let rest on a plate. Drain the oil from the pan.
- Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
- Deglaze with the cognac and cook until it is almost gone.
- Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.
- Season with salt and parsley, and serve the sauce with the steaks.
Notes
- Serve the Steak Au Poivre immediately after cooking for best flavor and texture.
- Reheat by quickly re-searing in a hot pan if necessary; this recipe does not reheat well in general.
- Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.
- If encrusting with peppercorns, apply them after salting the steaks and omit peppercorns in the cream sauce.
- Cognac is preferred for deglazing; brandy is an acceptable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Calories | 1051kcal | 53% |
| Carbohydrates | 14g | 5% |
| Protein | 45g | 90% |
| Fat | 88g | 135% |
| Saturated Fat | 44g | 220% |
| Trans Fat | 1g | 50% |
| Cholesterol | 340mg | 113% |
| Sodium | 156mg | 7% |
| Potassium | 916mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2244IU | 45% |
| Vitamin C | 10mg | 11% |
| Calcium | 191mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
