Steak au Poivre

Taking the family out for a good steak dinner is guaranteed to set you back a few hundred dollars! So I’m teaching you to make restaurant quality steaks at home!

My mother went to Paris for the first time & brought me back a dope apron for her #1 chef! So it’s only right that for Mother’s Day we make the French classic Steak au Poivre. Which is fancy for pepper steak with a #cognac cream sauce. And no…I did not use Hennessy! #LetsVibe

Ingredients

2 ny strip steaks, 3/4 lb each

3 tablespoons avocado oil

1 tablespoon butter

Seasoning Blend

1 tablespoon sea salt

1 tablespoon cracked black pepper

1/2 tablespoon granulated onion

1 teaspoon granulated garlic

1/2 teaspoon celery salt

Sautée Ingredients

1 tablespoon butter

1/2 shallot, peeled in layers

2 cloves garlic, smashed

2 slices lemon

2 sprigs thyme

2 sprigs rosemary

For Peppercorn Cream Sauce

1 tablespoon butter

1/2 tablespoon cracked black pepper

1/2 shallot, diced

1/2 cup cognac

1 cup heavy cream

1/2 tablespoon worchestershire sauce

salt to taste

Instructions

Generously season steaks on both sides with Seasoning Blend ingredients, pressing seasonings into steaks with hands

Set steaks aside 30 minutes, allowing them to come to room temperature

Preheat oven to 350 degrees

In a large enough skillet over high heat add avocado oil & butter until melted

Add steaks to skillet & sear for 2 minutes on each side, while pressing down on steaks to form an even crust

After searing on both sides, sear edge of steak with fat cap for up to 1 minute

Remove steaks to an oven safe dish and set aside

In same skillet, add Sautée ingredients until butter is melted, while stirring to infuse butter with aromatic flavors


Turn off heat & remove aromatics & herbs from melted butter, then pour butter over steaks in oven safe dish

Place steaks in 350 degree oven for 6-10 minutes depending on doneness preference

After 6-10 minutes remove steaks from oven & allow to rest, uncovered

For Peppercorn Cream sauce, add butter, cracked black pepper & diced shallots to same skillet over medium/high heat with a pinch of salt

Cook 2-3 minutes while stirring, not allowing shallots to brown

Turn heat off & add cognac to skillet, then turn heat heat back to medium/high (this avoids a fire flare up)

Cook while stirring until cognac is nearly evaporated, 3-5 minutes

Add heavy cream to skillet & continue to cook while stirring

Add worchestershire sauce, salt to taste & previously sautéed aromatics & herbs to skillet

Continue to cook until sauce thickens & coats the back of a spoon or rubber spatula

Pour sauce through a wire mesh strainer to remove solids

Slice rested steak against the grain, sprinkle with salt, spoon over with Peppercorn Cream Sauce & enjoy!