Steak au Poivre with a melange of peppy peppercorns. Green and black pepper along with cream and brandy make some strikingly flavored steaks with a luscious topping.
2 New York strip steaks at room temperature
1 tablespoon ground black peppercorns
3 tablespoons green peppercorns, crushed (divided)
salt
2 tablespoons olive oil
2 tablespoons butter
1 large shallot
1/2 cup brandy
1/2 cup beef broth
2 tablespoons heavy cream
2 large slices country bread, toasted
Mix black peppercorns and 2 Tablespoons of the crushed green peppercorns on a large plate. Season the steaks on both sides with salt and then press meat into the peppercorns on both sides to coat.
Heat oil in a heavy saute pan over a medium high heat. Place steaks in pan and sear over the high heat for about 3-4 minutes per side for medium rare.
While meat cooks, mince shallot. Move meat to a cutting board to rest and cover with a foil tent.
Meanwhile, pour off fat in the pan and return in to the stove over a medium flame. Melt butter in the pan and scrape up the meat stuck to the pan as the butter melts.
Add shallots and saute for 2-3 minutes until softened. Add brandy and cook down until only 3-4 tablespoons remain. Add broth, cream, and reserved 1 Tablespoon green peppercorns.
Cook for a few minutes until slightly thickened. Taste and add salt as necessary.
To serve, plate steak with toasted country bread and spoon sauce over both the meat and the bread.
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reviews & comments
Oh my, I gotta do this one.