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Steak Au Poivre

  New york strip steak 24 Ounce (4 Shell Steaks, 6 Ounces Each)
  Coarsely ground black pepper 3 Tablespoon
  Salt To Taste
  Vegetable oil 5 Tablespoon
  Pink peppercorns 1 Teaspoon, crushed (Whole)
  Green peppercorns 1 Tablespoon, crushed (Whole)
  Chopped shallots 4 Tablespoon
  Cognac/Brandy 1 Cup (16 tbs), brandy
  Beef broth/Veal broth 1 2⁄3 Cup (26.67 tbs) (Canned / Homemade)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Freshly ground black pepper To Taste

Sprinkle both sides of each steak with black pepper.
With heel of hand, press pepper firmly into meat.
Salt to taste and set aside.
To prepare sauce, heat 2 tablespoons of oil in saucepan.
Cook pink and green peppercorns and shallots over low heat until shallots are wilted but not browned.
Remove pan well away from heat and add cognac or brandy.
Return pan to burner, ignite cognac with a match, and cook until the flame goes out.
Add broth and cook until mixture is reduced by half.
Add cream and continue cooking, stirring constantly, until mixture is thick enough to coat the back of a spoon.
Season to taste with salt and pepper and set aside to keep warm.
With burner on high, heat skillet or sautbir until very hot.
Add enough of remaining oil to cover bottom of pan.
Add 2 steaks, all 4 if pan is large enough, searing just until nicely browned.
Turn steaks and cook approximately 2 minutes longer for medium rare.
Remove from pan and keep warm while cooking remaining steaks.
Pour sauce over steaks and serve immediately.

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Steak Au Poivre Recipe