Steak au Poivre

Steak au Poivre

Steak au Poivre is a classic French dish, meaning steak with pepper. The steaks are crusted with cracked black peppercorns, as well as adding some to the sauce. The other classic flavors come from shallots, a rich beef stock and touch of red wine or cognac and usually some heavy cream to add some richness to the sauce. There are many variations of the dish. Our version is tweaked to give you the classic flavor of the peppercorns, with a rich, savory pepper sauce. Serve with some mashed potatoes, or thin French fries, like the frites you find in French bistros. Add a season vegetable like French green beans and your meal is complete. Enjoy!

Serves 2

Ingredients:
2 8-12oz Steaks, about ¾” Thick. New York Strip Steaks are traditionally used, but we like to use Boneless Rib Eyes. Trim off any excess fat.
2 to 3 Tablespoons Whole Black Peppercorns, either Cracked or Very Coarsely Ground.
2 Teaspoons Kosher Flake Salt
2 Teaspoons Canola Oil
½ Cup Fresh Shallots, Minced (about 2 large)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Red Wine. Cognac is traditionally used and flamed, but we prefer to just add red wine for the flavor.
½ Cup Beef Stock
1 Tablespoon Butter
¼ Cup Heavy Whipping Cream
½ Cup Chopped Parsley, for garnish

Directions:
Put the peppercorns in a plastic sandwich bag, and crush into large pieces using a meat mallet. You can also use a mortar and pestle, which takes longer, or use a spice grinder. Make sure they are cracked or very coarse.

Sprinkle the salt and 1 ½ tablespoons of the cracked pepper evenly on both side of the steaks. Rub into the steaks so it’s like a crust.

Heat the oil in a large, heavy skillet over medium-high heat. Don’t use a non-stick pan or the steaks won’t crust properly. When the oil starts to shimmer, add the steaks. Cook for about 1 ½ to 2 minutes, turn over and cook for another 1 ½ to 2 minutes until cooked to your preferred doneness. Transfer to a plate, lightly cover with foil and let rest about 5 to 10 minutes while you make the sauce.

Reduce the heat to medium. If there aren’t any pan juices, add another teaspoon of oil. Add the shallots, the remaining 1 ½ tablespoons of the cracked peppercorns, Worcestershire sauce, and red wine. Stir to combine and let cook for a minute. Scrape up any browned bits. Add the beef stock. Turn up the heat and bring to a boil. Let simmer for 4 to 5 minutes until it reduces and thickens some. Add the butter. Once it melts, add the heavy cream and stir to combine well. Let simmer a another minute or two. The sauce consistency should be spoonable. Add a bit more stock or water if too thick.

Plate the steaks, and spoon half of the sauce over each steak. Garnish with the parsley. Enjoy!