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!