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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 2 Steak au Poivre recipe
Ingredients Ingredient Checklist 1 boneless NY strip steak, 1 1/2 inches thick (about 1 pound) 1 tablespoon black peppercorns 1 tablespoon vegetable oil Kosher salt 2 tablespoons unsalted butter 1 shallot, finely chopped 1/3 cup cognac 1 tablespoon Worcestershire sauce 3/4 cup low sodium chicken broth 2 tablespoons heavy cream Watercress or arugula, for serving
Cook’s Notes Nicely marbled New York strip is the traditional choice for this dish, but you can swap in filet mignon, or feed crowd with a large boneless rib eye—just make sure the meat is about 1 1/2 inches thick.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 2 Steak au Poivre recipe
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 2
Recipe Summary
prep: 30 mins total: 1 hr 15 mins
Servings: 2
prep: 30 mins
total: 1 hr 15 mins
prep:
30 mins
total:
1 hr 15 mins
Servings: 2
2
Steak au Poivre recipe
Steak au Poivre recipe
Ingredients
Ingredients
- 1 boneless NY strip steak, 1 1/2 inches thick (about 1 pound) 1 tablespoon black peppercorns 1 tablespoon vegetable oil Kosher salt 2 tablespoons unsalted butter 1 shallot, finely chopped 1/3 cup cognac 1 tablespoon Worcestershire sauce 3/4 cup low sodium chicken broth 2 tablespoons heavy cream Watercress or arugula, for serving
Directions
Let steak sit at room temperature 30 minutes. Place peppercorns in a plastic bag and lightly crush with a rolling pin or meat mallet. Lightly brush steak with oil and season generously with kosher salt. Coat both sides with peppercorns, pressing to adhere. Let stand 15 minutes.
Heat a cast-iron skillet over medium-high until very hot, 3 to 4 minutes. Swirl in oil. Add steak and cook, flipping once, until a thermometer reads 130°F (for medium-rare), 10 to 12 minutes total. Sear fat cap to finish, 1 to 2 minutes more. Transfer to a plate; tent with foil. Let rest 15 minutes before slicing so the juices redistribute. Remove skillet from heat and let cool slightly.
While steak is resting, wipe skillet clean. Add butter and shallot to skillet and cook over medium, stirring often, until shallot softens, 1 to 2 minutes. Carefully add cognac and cook, scraping browned bits from pan, until almost evaporated, 2 to 3 minutes.
Add Worcestershire, broth and any accumulated steak juices from plate. Reduce sauce to 1/2 cup, about 5 minutes. Stir in cream and cook, stirring, until thickened, about 1 minute more. Drizzle over sliced steak and serve with greens.
Cook’s Notes Nicely marbled New York strip is the traditional choice for this dish, but you can swap in filet mignon, or feed crowd with a large boneless rib eye—just make sure the meat is about 1 1/2 inches thick.
Cook’s Notes
Nicely marbled New York strip is the traditional choice for this dish, but you can swap in filet mignon, or feed crowd with a large boneless rib eye—just make sure the meat is about 1 1/2 inches thick.
Reviews
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 0 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 0 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 0 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 1
5 star values: 0 4 star values: 1 3 star values: 8 2 star values: 1 1 star values: 1
All Reviews for Steak au Poivre
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steak au Poivre
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
