Daniel Boulud's Steak Au Poivre

Daniel Boulud's Steak Au Poivre

from today.com
40 min
1 servings

Daniel Boulud's côte de boeuf au poivre is a perfect harmony of pepper and beef, and pairs beautifully with a nice red wine.

Ingredients

  • 1 (34-ounce) bone-in rib-eye beef steak, excess fat removed and set aside
  • salt, as needed
  • 2 tablespoon cracked black pepper (or any peppercorn of your liking)
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 4 sprigs thyme
  • 2 tablespoons butter
  • 2 medium shallots, finely diced
  • 2 tablespoon cognac (or brandy)
  • 1/2 cup demi-glace, or reduced beef stock/jus
  • 2/3 cup crème fraîche

Directions

  1. 1

    Prepare and cook the steak:

  2. 2

    Season the beef generously on all sides with salt and cracked black pepper.

  3. 3

    In a large sauté pan, heat the olive oil on medium-high heat, add the beef and reduce the heat to medium. Sear the beef undisturbed until you have a deep brown color evenly across one side of the steak. Flip the steak and add the garlic and thyme, and continue roasting until browned.

  4. 4

    Add the butter to the pan, reduce the heat and continue cooking, basting and turning every few minutes until you reach your desired doneness (130 F for medium-rare). Transfer the beef to a dish to let it rest for 10 minutes before slicing.

  5. 5

    Make the au poivre sauce:

  6. 6

    In the same sauté pan you seared the beef, set over medium heat, sweat the chopped shallots.

  7. 7

    When they are tender, deglaze with the cognac and flambé. Add the demi-glace (or beef jus) and crème fraîche, and reduce, adjusting the consistency with water as needed.