Steak au Poivre
Steak au Poivre requires about 45 minutes from start to finish. This gluten free recipe serves 4 and costs $3.27 per serving. This main course has 1023 calories, 33g of protein, and 96g of fat per serving. It can be enjoyed any time, but it is especially good for valentin day. This recipe is liked by 644 foodies and cooks. Head to the store and pick up shallot, vegetable oil, green peppercorns, and a few other things to make it today. It is brought to you by Epicurious. Overall, this recipe earns a rather bad spoonacular score of 23%. Steak Au Poivre: Pepper Steak With Brandy Sauce, Steak au Poivre, and Steak au Poivre are very similar to this recipe.
Servings: 4
Ingredients:
1/4 cup plus 2 tablespoons cognac
4 garlic cloves, crushed
1 tablespoon green peppercorns in brine
2 teaspoons coarsely ground black pepper
1 cup heavy cream
Kosher salt
2 (1 1/2-inch–thick) boneless rib eyes (about 14 ounces each)
4 small sprigs rosemary; plus more for serving (optional)
1 large shallot, finely chopped
3 tablespoons unsalted butter, divided
5 tablespoons grapeseed or vegetable oil, divided
Equipment:
sauce pan
immersion blender
blender
pot
frying pan
kitchen thermometer
cutting board
stove
Cooking instruction summary:
Preparation Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 1015 minutes. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly. Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside. Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125F for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet. Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesnt ignite, its okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes. While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through. Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.
Step by step:
1. Rub steaks all over with 1 Tbsp. oil and season generously with salt.
2. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 1015 minutes.
3. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
4. Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot).
5. Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.
6. Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high.
7. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125F for medium-rare, about 4 minutes.
8. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
9. Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat.
10. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesnt ignite, its okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds.
11. Transfer steaks back to cutting board and let rest 10 minutes.
12. While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
13. Slice steak and spoon pepper sauce over top.
14. Garnish with more rosemary sprigs if desired.
Nutrition Information:
covered percent of daily need
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