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image description February 8, 2016

Steak Au Poivre

Steak Au Poivre
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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

By Andrew Zimmern

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.

Instructions

SERVINGS: 4
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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Sous Vide Beef Tenderloin
18 Seductive Seafood Recipes for Valentine’s Day

 

 

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Recipe Name
Steak Au Poivre



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