Ingredient List Print Recipe
- Four 10-12 ounce New York strip steaks (1 pound ribeyes also work well)
- Salt and pepper
- 1 tablespoon canola oil
- 4 tablespoons minced shallots
- 1 teaspoon dried thyme
- 1/4 cup green peppercorns in brine, drained
- 2 tablespoons sherry
- 1/4 cup brandy
- 1 cup beef or veal stock
- 1/2 cup heavy cream
Bistro-Style Steak Au Poivre
Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy pan sauce is an easy yet elegant way to impress your guests. Use New York strips, ribeyes or flat iron steaks if you can find them.
TOTAL TIME: 40 MINUTES
Preheat oven to 500 degrees F.
Season steaks with salt and pepper on all sides.
Place a large cast iron pan over high heat. Preheat for 5 minutes, then add the oil.
Add the steaks. Brown very well, about 4 minutes per side.
Once browned, place the pan into a 500 degree oven for 7 minutes (they will be medium rare). Reserve steaks to a platter.
Return pan to high heat. Add the shallots, thyme, and peppercorns.
Swirl pan and add the brandy and sherry. Stir, and add the stock.
Reduce by half, about 3 or 4 minutes. Add the cream. Simmer briefly and pour sauce over the steaks, serve.
Photograph by Madeleine Hill.
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