Ingredients

2 boneless beef strip steaks (about 1 lb. total)
Sel Gris
1.5 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

Steak au Poivre is a classic 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!

Instructions

1.Pat the steaks dry with a paper towel and season both sides lightly 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 to your desired doneness (2 to 3 minutes per side for medium rare).
3.Transfer the steaks to a cutting board and tent them 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.

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