Monday, December 15, 2014
Research & Development
I have been trying to post this recipe for Steaks au Poivre for a while now. This is the third time in a month that we've had these steaks. It's just that my husband and I weren't satisfied with the pictures. Or so he says. He also said that we will keep trying until we get it right. But I know he just wanted me to keep making this steak for him since he loves it so much.
Steak au Poivre means steak with pepper. It's traditionally a filet migon that has a peppercorn crust, and it's served in a simple cognac and cream sauce. It's seared in butter and oil in a really hot pan and then it's left to rest so it stays rare or medium rare. This works best in a cast iron skillet, so if you can invest in one, you'll be glad you did. It should work well in a stainless steel skillet, but your pan needs to be screaming hot and the butter and oil may spatter.
I did this particular steak in the picture with ribeyes, but I've also done it with New York strip steaks and filet mignons. They all tasted fabulous. I would suggest serving this steak with my Spinach Gratin and Cheesy Twice-Baked Potatoes or Potato Stacks. Once you try this steak method, you may never grill steaks again.
STEAKS AU POIVRE
2 steaks (filet mignon, strip steaks, or ribeye)
2 T whole peppercorns (I used a mix of black, pink, white and green peppercorns)
Salt, to taste
2 T butter
2 T olive oil
1/3 C red wine
1 C heavy cream
1 large shallot, minced
3 cloves garlic, minced
1 recipe Steak Butter
Season the steaks on both sides generously with salt. Put the peppercorns in a towel and crush them with a heavy pan. (Grinding them makes them too fine. The idea here is to have larger pieces of peppercorn.) Press one side of the steaks into the peppercorns (both sides if using filet mignon).
Put the butter and olive oil into a pan, preferrably cast iron, and heat it screaming hot. Be careful since this mixture may spatter. Put the steaks peppercorn side down in the pan first. Sear 4-6 minutes per side depending on how done you want them. Remove them from the skillet to a plate and tent them with foil.
Turn the pan down to medium high. Add in the shallots and cook a couple of minutes. Add the red wine and deglaze the pan, scraping up any browned bits. Add in the cream and garlic and cook until it starts to bubble. Remove from the heat and serve the sauce with the steaks and a pat of Steak Butter.