Steaks Au Poivre

Steaks Au Poivre
Steaks Au Poivre

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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.

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