Steak au Poivre

Ingredients

  • 1/3 cup shallots
  • ¾ cup heavy cream
  • 4 3/4- to 1-inch-thick boneless beef top-loin (strip) steaks (8 to 10 oz each)
  • 4 tablespoons unsalted butter
  • ½ cup Cognac or other brandy
  • 1 tablespoon kosher salt
  • 1 tablespoon vegetable oil
  • + 1 more ingredients
    • 2 tablespoons whole black peppercorns

Preheat oven to 200°F. Pat steaks dry and season both sides with kosher salt. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks. Heat a 12-inch heavy skillet (preferably cast-iron) over moderatel...

View full recipe at Epicurious

Comments

Variations on Steak au Poivre

  • Steak au Poivre
    • 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
    • 3 Tbs. coarsely ground black peppercorns
    • +3 other ingredients
  • Steak au Poivre
    • Cooking spray
    • 1/2 teaspoon garlic powder
    • 1/4 cup dry red wine
    • 1 pound lean boneless top sirloin steak
    • 1/4 cup no-salt-added beef broth
    • +2 other ingredients
  • Steak au Poivre
    • 1 teaspoon fennel seeds
    • 2 boneless shell steaks
    • 1 teaspoon white peppercorns
    • 1 tablespoon vegetable oil
    • 2 tablespoons Cognac or brandy
    • +3 other ingredients
  • Steak au Poivre
    • 2 (4-ounce) beef tenderloin steaks (1 inch thick)
    • 1/2 cup beef broth
    • 1/4 cup brandy
    • 1 tablespoon cracked black pepper
    • 1/4 teaspoon salt
    • +10 other ingredients


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