Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 03/20/2009 I didn't use the demi-glace or the cognac and it was still great. the vegetable are a must have!
Back to Steak Aux Poivres All Reviews for Steak Aux Poivres - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 2 4085_021009_steakwide.jpg
Ingredients Ingredient Checklist 2 tablespoons olive oil 2 (10-ounce) boneless strip loin steaks, each about 1-inch thick Crushed black peppercorns Coarse salt 1 tablespoon unsalted butter 2 tablespoons chopped shallots 1 tablespoon fresh green peppercorns in brine, drained and chopped 3 tablespoons Cognac, plus more as desired 1/4 cup dry white wine 1/4 cup demi-glace 1 tablespoon heavy cream
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 4085_021009_steakwide.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
4085_021009_steakwide.jpg
4085_021009_steakwide.jpg
Ingredients
Ingredients
- 2 tablespoons olive oil 2 (10-ounce) boneless strip loin steaks, each about 1-inch thick Crushed black peppercorns Coarse salt 1 tablespoon unsalted butter 2 tablespoons chopped shallots 1 tablespoon fresh green peppercorns in brine, drained and chopped 3 tablespoons Cognac, plus more as desired 1/4 cup dry white wine 1/4 cup demi-glace 1 tablespoon heavy cream
Directions
Heat olive oil in a medium heavy-bottomed skillet over high until very hot. Season both sides of the steaks with peppercorns, pressing them into the surface of the steaks. Season steaks with salt and add to pan. Let cook, turning once, about 2 1/2 minutes per side for medium rare. Transfer steaks to a platter and let stand while you make the sauce.
Pour off fat from skillet and add butter, swirling skillet, until butter is melted. Place skillet over medium-high heat and add shallots and green peppercorns; cook until shallots are translucent, about 1 minute. Remove from heat and carefully add cognac; return to heat and cook until skillet is almost dry, about 1 minute. Add wine and reduce until skillet is almost dry, about 1 minute.
Add demi-glace and cook until reduced by half, about 2 minutes. Stir in cream and a dash of cognac, if desired. Place each steak on a plate; spoon sauce over steak and serve immediately.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/20/2009 I didn't use the demi-glace or the cognac and it was still great. the vegetable are a must have!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/20/2009 I didn't use the demi-glace or the cognac and it was still great. the vegetable are a must have!
Martha Stewart Member
Rating: Unrated 03/20/2009
I didn’t use the demi-glace or the cognac and it was still great. the vegetable are a must have!
Rating: Unrated
All Reviews for Steak Aux Poivres
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steak Aux Poivres
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
