Steak Au Poivre
Steak Au Poivre
Steak Au Poivre is a French word for “pepper steak” and this steak is just that, with added flavor. It is normally made with a Filet Mignon, but I like a steak with a little more fat, such as a New York Strip. This recipe is cooked to my desired temperature of medium rare, which is a pink middle area, but you can cook the steak to your desired temperature. Just not well done, a steak should not be eaten well done, then its just beef jerky LOL. Im kidding, you can eat your steak however you like. My Mom would never eat a steak anything less than well done, even though I tried to make her eat it medium, she refused LOL. Anywho, start by adding 2 tbsp of whole peppercorns to a bowl and use a muddler to crush the peppercorns to make them coarse.
Season each steak with 1 tbsp of the ground peppercorns and 1 tsp of salt. Make sure each steak is fully seasoned.
In a cast iron skillet, add 1 tbsp of vegetable oil and 1 tbsp of butter. Using a wireless meat thermometer will assist in the perfect cook. Once the oil and pan is hot, add the steaks.
For medium rare, cook the steaks about 7 minutes on each side or until the internal temperature reaches 135 degrees. For medium, 140 degrees, for medium well 145 degrees and for well done, 155 degrees. Once your desired temperature has been reached, remove the steaks from the pan and set aside.
Allow the steaks to rest for at least 10 minutes before cutting. While the steaks are resting, remove any excess peppercorns that may have burned in the cast iron skillet and discard them. Allow the skillet to cool down some. Then add the skillet to a low-medium heat and add 2 tbsp of butter. Once the butter has melted, add 2 tbsp of diced shallots, 1 tsp minced garlic, 1 tsp of fresh thyme, 1 1/2 tbsp of dijon mustard, 1 1/2 oz of whiskey or cognac and 1 1/3 cup of heavy cream and stir well.
Cook about 3-5 minutes or until the sauce starts to thicken. Season with salt and pepper (to taste). Make sure it is seasoned to your liking.
Cut the steak into 1/2 inch or 1 inch thick strips and lay on a platter.
Pour the sauce on top of the sliced steak. Garnish with fresh thyme. Serve with potatoes and a vegetable for a complete meal. Serve and ENJOY!
Steak Au Poivre
Ingredients
- 2 8-10 oz New York Strip steaks
- 2 tbsp whole black peppercorns
- 2 tsp salt
- 1 tbsp vegetable oil
- 3 tbsp butter
- 2 tbsp diced shallots
- 1 tsp minced garlic
- 1 tsp fresh thyme
- 1 1/2 tbsp dijon mustard
- 1 1/2 oz whiskey or cognac
- 1 1/3 cup heavy cream
- salt & pepper (to taste)
Instructions
- Add the peppercorns to a bowl and use a muddler to crush the peppercorns and make them coarse.
- Season each steak with 1 tbsp of the ground peppercorn and 1 tsp of salt. Make sure each side of the steak is seasoned. Feel free to add more if you like your steak really seasoned.
- Add vegetable oil and 1 tbsp of butter to a cast iron skillet. Once the skillet is hot and the butter as melted, add the steaks.
- Cook on each side until you reach the desired temperature. For medium rare, cook until the internal temperature reaches 135 degrees which is about 7 minutes on each side. Once cooked, remove from the pan and set aside. Allow the steaks to rest for at least 10 minutes.
- In the same pan, discard any peppercorns that may have been burned and add 2 tbsp of butter.
- Once the butter has melted, add diced shallots, minced garlic, fresh thyme, dijon mustard, whiskey or cognac and heavy cream. Stir well.
- Cook about 3-5 minutes or until the sauce starts to thicken. Season with salt and pepper (to taste).
- Cut the steaks into 1/2 inch or 1 inch thick slices and lay on a platter.
- Pour the sauce on top of the steak. Garnish with fresh thyme. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
