June 26, 2017

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Recipes > Beef Recipes > Steak au Poivre

Steak au Poivre

Steak au poivre is a classic French bistro dish often served with crispy fries, salad, and a glass of red wine -- a cabernet sauvignon or pinot noir. Choose whatever cut is available at your local butcher shop or supermarket. The New York strip or rib eye steak are favorite cuts for this dish. And you’ll find restaurants often prepare this dish with filet mignon.

Steak au Poivre

Ingredients

  • 4 sirloin steaks (8 ounces each), 3/4 inch thick, patted dry
  • Kosher Salt or sea salt to taste
  • 3 tablespoons very coarsely cracked black peppercorns
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1 tablespoon Cognac or brandy
  • ˝ cup veal stock or demi glace
  • 4 to 6 tablespoons butter
  • 2 tablespoons heavy cream

Preparation

  1. Heat your oven to 475°F.
  2. Press the steaks into the ground peppercorns coating both sides of the steak.
  3. Heat a large heavy skillet over medium-high heat and add just enough olive oil and butter to make a light film.
  4. When the oil is hot add the steaks. Sear until browned about 3 minutes a side. Put the skillet in the oven.
  5. For medium-rare steaks, roast for 3-5 minutes for an 8-ounce steak.
  6. Transfer the steaks to a warm plate. Place the skillet back on the flame. Add the wine, brandy, and stock and reduce to 1/4 cup. Scrape up the browned bits with a wooden spoon.
  7. Whisk in the butter a slice at a time, whisking until completely melted.
  8. Finish with heavy cream to smooth out the sauce.
  9. Taste and adjust seasoning, drizzle the sauce over the steaks, and serve.