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Steak au poivre Recipe

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This recipe for Steak au poivre is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless beef strip steaks about 1 lb total
kosher salt
1 1/2 Tbs black peppercorns, very coarsley crushed
1 Tbs. olive oil
1 oz (2 tbs) unsalted butter
1 small shallot, minced
1/4 cup Cognac
1/3 cup heavy cream
1 Tbs. chopped fresh flat-leaf parsley
Directions:
Directions:
Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired donenness (2 to 3 minutes per side for medium rare). Transer 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.

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 the 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 miniutes. Stir in the palsey and season to taste with salt. Transfer the steaks to dinner plates and top wth the sauce.
Number Of Servings:
Number Of Servings:
2

 

 

 

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