Quick Steak au Poivre

By drinkfairy

Ingredients

• 2 12 oz. Boneless Strip Steaks
• Olive Oil
• Kosher Salt and Freshly Ground Pepper
• 1 Shallot (chopped)
• 1/3 cup Brandy
• 2 tablespoons Brined Green Peppercorns
• 3 tablespoons Demi-glace or 1 cup Stock reduced to 3 tablespoons
• 1 cup Cream
• 1 bunch Chives (sliced)

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

2 12 oz. Boneless Strip Steaks
Olive Oil
Kosher Salt and Freshly Ground Pepper

Heat a large cast iron skillet over medium-high heat. Season the Steaks generously with Salt and Freshly Ground Pepper. Drizzle with Olive Oil. Add the Steaks to the pan and sear, cooking about 3 minutes per side for medium rare.

2

Olive Oil
1 Shallot (chopped)
1/3 cup Brandy
2 tablespoons Brined Green Peppercorns
3 tablespoons Demi-glace or 1 cup Stock reduced to 3 tablespoons
1 cup Cream

Remove Steaks to a plate to rest, and reduce heat to medium. Add a tablespoon of Olive Oil and the Shallot to the pan, and cook until softened, about a minute, and then very carefully add the Brandy. Using a long stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Scrape the bottom of the pan with a wooden spoon, and then add the Green Peppercorns, Stock or Demi-Glace, and bring to a boil. Stir in the Cream, and check seasoning.

3

1 bunch Chives (sliced)

Slice Steaks against the grain and divide among 4 plates. Stir the Chives into the sauce, and spoon over the Steaks to serve.

Helpful Tips:
1. Allow the steak to rest after heating
2. As an alternative to the glaze, reduce chicken stock by 2/3