Menu Enter a recipe name, ingredient, keyword...

Steaks Au Poivre


Google Ads
Rate this recipe 0/5 (0 Votes)
Steaks Au Poivre 0 Picture


  • 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


Servings 2


Step 1

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.

Review this recipe