Steak au Poivre

Steak au Poivre

from africanbites.com
25 min

Steak au Poivre - a classic French dish that features perfectly seared steak coated with coarsely crushed peppercorn and served in a rich, creamy and flavorful sauce. Fancy restaurant-quality meal made at home. Perfect for Father's Day and on special occasions!

Ingredients

  • 2 (3/4-1 inch thick) boneless beef top-loin steaks (, (8-10 ounce each))
  • ½ tablespoon (8.5 g) salt
  • 1 tablespoon (10 g) whole black peppercorns
  • 1 tablespoon (14 ml) vegetable oil
  • 2 tablespoons (28 g) unsalted butter
  • ¼ cup (29 g) finely chopped shallots
  • 1 teaspoon (5 g) minced garlic
  • ¼ cup (55 ml) cognac or brandy
  • ½ cup (120 g) heavy cream
  • ¼ cup (60 ml) beef stock
  • Salt and pepper to taste

Directions

  1. 1

    Pat dry steaks and season both sides with salt. 

  2. 2

    Coarsely crush peppercorns with a mortar and pestle (or bottom of a heavy skillet). Spread the peppercorns evenly on a plate then press the steaks into pepper on both sides until it coats the surface evenly. 

  3. 3

    Heat a 12-inch cast iron over medium high heat, about a minute or two, and then add in the oil. Gently place the steaks in the pan and sear turning over once, about 4 minutes on each side for medium rare.

  4. 4

    Remove steaks to a plate, pour off the excess fat but do not wipe down the pan. Set aside then make the sauce. 

  5. 5

    Melt butter in the cast iron over medium heat then add shallots and garlic. Sauté for about 2-3 minutes stirring and scraping up brown bits until shallots are brown.

  6. 6

    Take pan off the heat, add cognac and carefully ignite the alcohol using a long match or fire stick. Gentle shake pan until the flame dies.

  7. 7

    Return the pan to heat, add cream and beef stock. Bring the mixture to a boil, stirring occasionally until the sauce is thickened (sauce coats the back of a spoon), for 3 to 5 minutes. Season with salt and pepper to taste.

  8. 8

    Add the steaks back to the pan including meat juice accumulated on the plate. Cook over low heat for 1-2 more minutes, swirling skillet until steak juice is fully incorporated.

  9. 9

    Serve steak with sauce.