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.
Steak Au Poivre
- 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
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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