Steaks Au Poivre
- 2 teaspoons coarsely-ground black pepper
- 2 New York steaks - (10 to 12 oz ea)
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons minced shallot
- 1/4 cup brandy
- 1 tablespoon veal or beef demi-glace
- 1 cup low-sodium beef stock
- 4 tablespoons unsalted butter - (1/2 stick) cut into 4 pieces
Spread the pepper out on a baking sheet. Season the steaks on both sides with salt, then press the steaks into the pepper, coating both sides.
In a deep sauté pan over medium-high heat, warm the olive oil until shimmering. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a warmed platter and cover loosely with aluminum foil.
Pour off the excess fat from the pan and set the pan over medium heat. Add the shallot and sauté until translucent, 2 to 3 minutes. Add the brandy and cook, stirring to scrape up the browned bits from the pan bottom, until most of the liquid has evaporated, about 1 minute. Add the demi-glace and stock and cook until reduced by half, 2 to 3 minutes. Reduce the heat to low and add the butter 1 piece at a time, whisking constantly.
Strain the sauce through a fine-mesh sieve into a bowl. Spoon the sauce over the steaks and serve immediately.
This recipe yields 2 servings.