Steak au Poivre

Steak au Poivre
Photo by Ben Fink

Ingredients

  • 3 Tbs. coarsely ground black peppercorns
  • Olive oil for the pan
  • 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
  • 4 to 6 Tbs. butter, sliced
  • 4 New York strip or sirloin steaks (6 to 8 oz. each), ¾ inch thick, patted dry
  • Salt

Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until...

View full recipe at Fine Cooking

Comments

Variations on Steak au Poivre

  • 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
    • 1/4 teaspoon salt
    • 2 (4-ounce) beef tenderloin steaks (1 inch thick)
    • 1/4 teaspoon "measures-like-sugar" calorie-free sweetener
    • Cooking spray
    • +11 other ingredients
  • Steak au Poivre
    • 1/3 cup shallots
    • 3/4 cup heavy cream
    • 4 3/4- to 1-inch-thick boneless beef top-loin (strip) steaks (8 to 10 oz each)
    • +4 other ingredients

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