Steak au Poivre
The creamy sauce mellows the peppercorns on the steak in this quick and luscious version of this classic.
- 2 tablespoons whole black peppercorns
- 1 tablespoon whole white peppercorns
- 1 tablespoon dried green peppercorns
- 2 boneless shell steaks, about 12 ounces each
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large shallot, minced
- 1/2 cup cognac
- 1 cup Homemade Beef Stock Homemade Beef Stock
- 1 teaspoon green peppercorns, in brine, drained and coarsely chopped
- 1/2 cup heavy cream
- Salt, optional
Place black, white, and dried green peppercorns in a heavy resealable plastic bag; crush with smooth side of meat tenderizer or bottom of heavy skillet (or, pulse in spice grinder until coarsely ground). Pat steaks dry; coat both sides with peppercorn mixture. Heat 2 tablespoons butter and the vegetable oil in large skillet over medium-high heat until very hot but not smoking. Add steaks to pan; cook until seared on both sides, 4 to 5 minutes on each side for medium rare. Transfer to a platter; cover with foil.
Drain all fat from skillet; melt remaining 2 tablespoons butter over medium heat. Add shallot, and cook until it begins to soften but not brown, about 2 minutes. Add cognac; boil, scraping up browned bits from pan. Add stock, green peppercorns, and liquid from around steaks; boil until reduced slightly, about 2 minutes. Stir in cream, and boil until sauce thickens, about 3 minutes. Season with salt if desired. Pour sauce over steaks; serve immediately.
SourceMartha Stewart Living, February 2000