Dining and Cooking
In Original Collections

Steak au Poivre

Ingredients

  • 2 tablespoons mixed peppercorns (long pepper, Pondicherry, cubeb and Tasmanian black pepper)
  • 4 strip steaks, 1 1/2 inches thick, 10 to 12 ounces each
  • Kosher salt
  • 1 to 2 tablespoons vegetable oil
  • 1 large shallot, finely sliced
  • ⅓ cup Cognac or brandy, plus additional for finishing sauce
  • 2 cups good-quality brown veal or beef stock
  • ⅓ cup heavy cream
  • 2 tablespoons green peppercorns in brine, rinsed and drained
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      944 calories; 66 grams fat; 26 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 64 grams protein; 282 milligrams cholesterol; 982 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

SERVES 4

Preparation

  1. Preheat the oven to 400 degrees. Crush the peppercorns between two layers of a kitchen towel with a rolling pin. Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
  2. Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side. Transfer to a rack set in a shallow roasting pan. Repeat with the remaining steaks, adding more oil to the pan if necessary. Put in the oven to finish cooking. For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes). Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
  3. While the steaks are in the oven, reduce heat under the pan to low and add the shallot. Cook, stirring frequently, until lightly browned, about 3 minutes. Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes. Add the stock and increase heat to medium. Simmer until thickened and reduced by about half, 8 to 10 minutes. Remove from heat and stir in the cream and green peppercorns. Season with salt if desired. Cover and keep warm.
  4. When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac. Spoon the sauce evenly over the steaks and serve immediately.

45 minutes

Dining and Cooking