Description
Steak au Poivre is a classic French dish featuring seared New York strip steaks crusted with cracked peppercorns and finished in the oven. The rich and creamy peppercorn sauce is made with brandy, demiglace, shallots, and cream, making it a flavorful and elegant meal perfect for special occasions or a luxurious weeknight dinner.
Ingredients
Scale
Steak
- 2 NY Strip steaks, 1 to 1 1/4-inch thick (about 20 ounces each)
- Kosher salt, to taste
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
Sauce
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace (or rich beef or chicken stock)
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Heat a large, heavy skillet, preferably cast iron, over high heat to ensure it is smoking hot for proper searing.
- Season the Steaks: Pat the steaks dry with paper towels or a clean dish towel to remove excess moisture. Season both sides generously with kosher salt. Evenly coat each side of the steaks with the cracked peppercorns, pressing gently so they stick well to the meat.
- Sear the Steaks: Add the vegetable oil to the hot skillet. Place the steaks in the pan and sear without moving them until the bottom forms a deep brown crust, about 4 minutes. Flip the steaks to sear the other side similarly.
- Finish Cooking in the Oven: Transfer the entire skillet with the steaks to the preheated oven. Bake for 5 to 7 minutes until the internal temperature reads 125°F for medium-rare. Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes to allow juices to redistribute.
- Make the Sauce: Place the skillet back on medium heat with the pan juices and browned bits. Add the finely chopped shallots and cook for about 2 minutes until softened, stirring occasionally to avoid burning.
- Add Brandy and Reduce: Carefully pour in the brandy or cognac. Let it cook down and reduce by half, about 2 minutes. If the alcohol ignites, allow the flames to subside naturally, which enhances the flavor.
- Finish the Sauce: Stir in the demiglace or stock, heavy cream, and sherry vinegar. Simmer the mixture, stirring often, until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes. Fold in the drained green peppercorns and unsalted butter until the sauce is glossy and rich.
- Serve: Slice the rested steaks if desired, and spoon the warm peppercorn-cream sauce generously over the top. Serve immediately for best flavor and texture.
Notes
- Use a cast iron skillet for best searing results and even heat distribution.
- For a stronger pepper crust, crush peppercorns coarsely right before cooking.
- The resting step is crucial; it ensures the steak juices redistribute, making the meat succulent.
- When flambéing the brandy, be cautious and keep a lid nearby to smother flames if needed.
- Demiglace can be substituted with a rich beef or chicken stock if unavailable, but demiglace provides deeper flavor.
- Adjust cooking time depending on steak thickness and preferred doneness.
