Steak 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!
Time: 45 min
Serves 2Rating
/rating_off.png "1 Star")
Loading...| 2 boneless beef strip steaks (about 1 lb. total) | |
| Sel Gris | |
| 2 Tbl 7 Blend Peppercorns, roughly crushed | |
| 1 Tbl Caramelized Onion Avocado Oil | |
| 2 Tbl unsalted butter | |
| 1 small shallot, minced | |
| 1/4 cup Cognac or Brandy | |
| 1/3 cup heavy cream | |
| 1 Tbl chopped fresh parsley |
| 1. | 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. |
| 2. | 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). |
| 3. | 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. |
| 4. | 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. |
| 5. | Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt. |
| 6. | Transfer the steaks to dinner plates and top with the sauce. |
Leave a Reply