Steak au Poivre with Brandy Butter Sauce
Servings
2
Total time
45
minutesSteak au Poivre is a classic French dish of steak encrusted with peppercorns. We took a slight detour and used our 7 Blend Peppercorns which include coriander, Szechuan Peppercorns and Allspice. It’s an interesting combination that makes for a beautifully-seared steak. The brandy butter sauce takes it over the top. Make it a very special steak night with this recipe!
Ingredients
2 boneless beef strip steaks (about 1 lb. total)
2 Tbl 7 Blend Peppercorns, roughly crushed
2 Tbl unsalted butter
1 small shallot, minced
1/4 cup Cognac or Brandy
1/3 cup heavy cream
1 Tbl chopped fresh parsley
Instructions
- Pat the steaks dry with a paper towel and season both sides with Sel Gris. Coat both sides with the peppercorns, pressing so they adhere. Allow to sit on the counter for 15-20 mins to bring to room temperature.
- Heat Caramelized Onion Avocado Oil in a cast iron skillet over medium-high heat until shimmering hot. Add the steaks and cook 2 to 3 minutes per side for medium rare).
- Transfer the steaks to a cutting board and tent with foil. Pour off and discard any fat left in the pan, but not the brown bits.
- Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes.
- Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.
- Transfer the steaks to dinner plates and top with the sauce.
