Steak Au Poivre

 

A great steak…summer is on its way.

Serves 4

  • 3 black whole peppercorns
  • 2 tbsp white whole peppercorns
  • 2 tbsp green dried peppercorns
  • 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
  • 8 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 2 shallots, minced
  • 1 cup cognac
  • 2 cups beef stock
  • 2 tbsp green peppercorns in brine, drained and chopped
  • 1 cup heavy cream

Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.

Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking.  Add steaks to the pan and sear on both sides  (four-five minutes for medium rare). Transfer to a platter and cover with tin  foil.

Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,

 peppercorns and liquid from around the steaks; boil about two minutes so

 that it is reduced slightly. Stir in the cream and boil until sauce thickens.

 Pour over steaks and serve immediately.

This is sooooooo tasty!  Add garlic toast, nice cold, crisp salad and a bottle

 of…oh my! wine.

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