Steak au Poivre

By tooth

Our steak au poivre paste streamlines preparation of this classic bistro dish. Accompany with pommes frites for a true taste of France.

Ingredients

• Ingredients:
• 2 rib-eye steaks, each 1 lb. and 2 inches thick
• 4 Tbs. steak au poivre paste
• 2 Tbs. unsalted butter
• 6 shallots, peeled and sliced 1/8 inch thick
• 2/3 cup red wine
• 1 Tbs. beef demi-glace
• 2/3 cup chicken broth
• Kosher salt and freshly ground pepper, to taste
• 1 Tbs. minced fresh flat-leaf parsley
• Pommes frites for serving (see related recipe at left)

Preparation

Step 1

Directions:
Rub the steaks with the steak au poivre paste according to the package instructions.

Preheat an oven to 375ºF.

Heat a large skillet over medium-high heat. Add the steaks and sear, turning once, until browned, about 7 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the steaks registers 130°F for medium-rare, 3 to 5 minutes. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.

Wipe out the skillet. Set the skillet over medium heat and melt the butter. Add the shallots and cook until caramelized, about 10 minutes. Add the wine and simmer for 4 minutes. Stir in the demi-glace and broth and simmer for 5 minutes. Season with salt and pepper and stir in the parsley.

Thinly slice the steaks and serve immediately with the sauce and pommes frites. Serves 4.