WRITTEN ON December 29th, 2009 BY Meredith AND STORED IN Beef, Dinner, Holiday

Spice up your New Year with a great Steak au Poivre recipe!  Click on my link below for a demo on how to do it.


Steak Au Poivre (for 2 steaks)
2 boneless rib-eye steaks, about 1/2 lb each, trimmed of excess fat
3 tbsp whole black peppercorns
4 tbsp butter
1 small shallot, diced
1/4 cup Brandy
1/2 cup half and half
Place peppercorns in a ziplock bag.  Using a heavy saute pan or meat mallet, smash the peppercorns into a course grind. Preheat oven to 200.  Place a cast-iron skillet over high heat.  Pay steaks dry.  Season well with salt.  Crust steaks with black pepper.  Add two tbsp butter into hot pan, then add steaks. Cook about 4 minutes per side.  Remove to plate, place in oven to keep warm.  Add remaining butter to pan.  Saute shallots until nicely golden.  Remove pan from heat, add brandy.  Return to heat, reduce by about 2/3. Add half and half, reduce again, about 4 minutes, until sauce coats the back of a spoon nicely. Season with salt, if needed. Pour steak juices into sauce, swirl.  Pour sauce over steaks.

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