Steak au poivre is a traditional French dish of a steak coated with crushed peppercorns and traditionally served with a peppercorn sauce. Four chefs have claimed creating this steak dish, sometime between 1905 and 1930. More than one story suggests the meat was coated with peppercorns to create a strong flavor for diners who had ruined their taste buds with too many drinks. Some contend the sauce, usually made with Cognac, makes the dish. There are variations, including using just wine and no cream. Another variant calls for using green, white, or red peppercorns or a mixture of them as an alternative to the sharp taste of black pepper.
Recipe Servings: 4
Ingredients
Directions
- Preheat oven to 200°F.
- Pat steaks dry and season them with salt on both sides.
- Press crushed peppercorn pieces evenly onto both sides of steak.
- Place a heavy pan over medium high heat until hot, about 3 minutes, and then add the oil, swirling to coat the bottom.
- Place two steaks in the hot oil and cook for about 3 minutes before flipping them over and cooking for another 3 minutes.
- Transfer steaks to a heatproof dish and place them in the oven to keep warm.
- Repeat steps five and six with the remaining two steaks.
- Drain fat from the pan and combine the shallots and half the butter in it.
- Cook over medium-low heat, stirring to scrape browned bits, 3–5 minutes or until shallots are browned all over.
- Add Cognac or brandy carefully, as it may ignite, and bring to a boil.
- Stir and cook 2–3 minutes until liquid turns to a glaze.
- Add cream and any juices from dish with steaks and boil, stirring occasionally, until reduced by half, 3–5 minutes.
- Add remaining butter and cook over low heat, swirling pan, until butter is incorporated.
- Serve sauce over steaks or on the side.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.