Steak Au Poivre
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Rub steaks all over with 1 Tbsp
2
Oil and season generously with salt
3
Heat 2 Tbsp
4
Oil and 1 Tbsp
5
Butter in a medium saucepan over medium-low
6
Cook shallot, stirring often, until golden brown, 10–15 minutes
7
Remove from heat and carefully add 1/4 cup cognac
8
Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes
9
Stir in cream and black pepper and bring to a simmer
10
Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly
11
Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot)
12
Add green peppercorns and pulse just to break up (do not blend completely)
13
Return pepper sauce to saucepan; season with salt
14
Cover and set aside
15
Heat remaining 2 Tbsp
16
Oil in a large cast-iron skillet over high
17
Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes
18
Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes
19
Transfer steaks to a cutting board and let rest 10 minutes
20
Reserve skillet
21
Pour off all but 2 Tbsp
22
Fat from skillet and return to medium-high heat
23
Place steaks, garlic, rosemary, and remaining 2 Tbsp
24
Butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute
25
Increase heat to high
26
Lean safely away from pan, add remaining 2 Tbsp
27
Cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn’t ignite, it’s okay)
28
Cook, carefully shaking skillet, until flames die out, about 30 seconds
29
Transfer steaks back to cutting board and let rest 10 minutes
30
While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through
31
Slice steak and spoon pepper sauce over top
32
Garnish with more rosemary sprigs if desired
33
Rub steaks all over with 1 Tbsp
34
Oil and season generously with salt
35
Heat 2 Tbsp
36
Oil and 1 Tbsp
37
Butter in a medium saucepan over medium-low
38
Cook shallot, stirring often, until golden brown, 10–15 minutes
39
Remove from heat and carefully add 1/4 cup cognac
40
Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes
41
Stir in cream and black pepper and bring to a simmer
42
Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly
43
Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot)
44
Add green peppercorns and pulse just to break up (do not blend completely)
45
Return pepper sauce to saucepan; season with salt
46
Cover and set aside
47
Heat remaining 2 Tbsp
48
Oil in a large cast-iron skillet over high
49
Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes
50
Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes
51
Transfer steaks to a cutting board and let rest 10 minutes
52
Reserve skillet
53
Pour off all but 2 Tbsp
54
Fat from skillet and return to medium-high heat
55
Place steaks, garlic, rosemary, and remaining 2 Tbsp
56
Butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute
57
Increase heat to high
58
Lean safely away from pan, add remaining 2 Tbsp
59
Cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn’t ignite, it’s okay)
60
Cook, carefully shaking skillet, until flames die out, about 30 seconds
61
Transfer steaks back to cutting board and let rest 10 minutes
62
While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through
63
Slice steak and spoon pepper sauce over top
64
Garnish with more rosemary sprigs if desired