Gourmet Steak au Poivre with Creamy Green Peppercorn Sauce
Indulge in the ultimate French dining experience with this decadent Steak au Poivre. Luxuriously crafted with NY strip steaks, smothered in a rich and creamy green peppercorn sauce, this dish brings a classic bistro favorite to your home kitchen. Perfect for a special occasion or when you decide to treat yourself to the finest steak recipe, this dish is all about savoring every bite. Don't let the calorie count deter you; let this remarkable dish be a once-a-year indulgence that delivers pure culinary joy.
2
Servings
900
Calories
9
Ingredients
Ingredients
NY Strip Steak, bone-in
2 (12-16 ounce) steaks (High quality, seasoned with salt and coarsely crushed black peppercorns)
Kosher Salt
To taste (Season steaks)
Black Peppercorns
2 teaspoons (Coarsely crushed)
Butter
3 tablespoons (Clarified and unsalted)
Shallots
2 (Minced)
Beef Stock or Broth
3/4 cup (I recommend Better Than Bouillon)
Brandy or Cognac
1/4 cup (Quality brandy or cognac)
Heavy Cream
3/4 cup (Room temperature)
Green Peppercorn
1 tablespoon (In brine, drained and slightly crushed)
Instructions
1
Preheat your oven to 375°F (190°C). Allow all of your ingredients to reach room temperature to ensure even cooking.
2
Generously season the NY strip steaks with kosher salt and coarsely crushed black peppercorns on both sides.
3
In a 12-inch heavy-bottomed sauté pan, heat clarified butter over medium heat. Once hot, add the steaks and brown them for approximately 3 minutes on each side.
4
Remove the steaks from the pan and place them on a rack in a roasting pan. Transfer them to the preheated oven and roast for 20 minutes to achieve medium-rare to medium doneness. Remember, this recipe is best served medium rare. Avoid overcooking!
5
While the steaks roast, utilize the steak drippings in the sauté pan to cook the minced shallots over medium heat until translucent.
6
Add the beef stock to the pan, whisking it into the shallots and steak drippings. Let the mixture reduce for 3 to 4 minutes over medium-high heat.
7
Introduce the brandy, heavy cream, and green peppercorns to the pan. Raise the heat to high and continue whisking constantly until the sauce achieves a slightly thickened consistency that can coat the back of a spoon. This should take approximately 5 to 8 minutes.
8
Once the sauce has achieved the desired thickness, reduce the heat to just below a simmer while you allow the steaks to rest briefly out of the oven.
9
Transfer the steaks to individual plates, ensuring they are allowed to rest for a few moments before serving to retain juiciness.
10
Generously ladle the creamy green peppercorn sauce over the steaks and serve immediately. For a complete meal, consider pairing with twice-baked potatoes, duchess potatoes, puffed potatoes, and a selection of green vegetables.
Nutrition Information
60g
Fat
7.5g
Carbs
70g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Steak au Poivre?
Steak au Poivre is a classic French dish consisting of a steak, typically a filet or strip, coated with loosely cracked peppercorns and served with a rich, creamy sauce.
What specific cut of meat is used in this recipe?
This recipe utilizes two 12-16 ounce bone-in NY strip steaks for a flavorful and substantial meal.
Why should I allow ingredients to reach room temperature?
Allowing ingredients to reach room temperature ensures even cooking throughout the steak and prevents the sauce from breaking or curdling.
How do I prepare the black peppercorns for the steak?
The black peppercorns should be coarsely crushed to provide a textured, spicy crust on the steaks.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for roasting the steaks.
What type of butter is recommended for searing?
Clarified and unsalted butter is recommended because it has a higher smoke point, which is better for searing meat at high temperatures.
How long should I sear the NY strip steaks?
Sear the steaks for approximately 3 minutes on each side in a heavy-bottomed pan to develop a brown crust.
What is the recommended roasting time for medium-rare?
Roast the steaks for 20 minutes in the oven to achieve a medium-rare to medium doneness.
Why is it important not to overcook the steak?
This recipe is specifically designed to be enjoyed medium-rare; overcooking can lead to a tougher texture and less flavorful experience.
What should I do with the steak drippings in the pan?
Utilize the steak drippings to cook the minced shallots, which adds deep flavor to the foundation of your sauce.
How long should I cook the shallots?
Cook the minced shallots over medium heat until they become translucent before adding other liquid ingredients.
What type of beef stock is suggested?
The recipe suggests using high-quality beef stock or broth, specifically mentioning Better Than Bouillon for superior flavor.
How much brandy or cognac is needed for the sauce?
You will need 1/4 cup of quality brandy or cognac to deglaze the pan and flavor the sauce.
What is the role of green peppercorns in this dish?
Green peppercorns in brine provide a unique, milder heat and briny complexity to the creamy sauce.
How long does the sauce need to reduce?
The sauce should be whisked over high heat for approximately 5 to 8 minutes until it achieves a thickened consistency.
How can I tell if the sauce is the right thickness?
The sauce is ready when it is thick enough to coat the back of a spoon.
Why must the steaks rest after cooking?
Resting allows the juices to redistribute throughout the meat, ensuring the steak remains moist and juicy when served.
What are some suggested side dishes for Steak au Poivre?
This dish pairs well with twice-baked potatoes, duchess potatoes, puffed potatoes, and various green vegetables.
How many calories are in one serving?
Each serving contains approximately 900 calories, making it a decadent, once-a-year indulgence.
What is the fat content per serving?
There are 60 grams of fat per serving in this gourmet recipe.
How many grams of protein does this recipe provide?
This recipe provides a high protein content of 70 grams per serving.
Are there many carbohydrates in this dish?
No, this dish is relatively low in carbohydrates, containing only 7.5 grams per serving.
How many people does this recipe serve?
This recipe is perfectly portioned to serve 2 people.
Do I need to crush the green peppercorns?
Yes, the green peppercorns should be drained and slightly crushed before being added to the sauce.
What size pan is best for this recipe?
A 12-inch heavy-bottomed saute pan is recommended to ensure there is enough room to brown the steaks effectively.
Can I use table salt instead of kosher salt?
Kosher salt is preferred for its texture and ability to adhere to the meat, but table salt can be used in smaller quantities if necessary.
Should the heavy cream be cold when added?
The heavy cream should be at room temperature to help it integrate more smoothly into the hot sauce.
What kind of occasion is this recipe suitable for?
This is an ideal dish for special occasions, date nights, or a luxury dining experience at home.
Is the brandy alcohol cooked off?
Most of the alcohol content evaporates during the high-heat reduction process, leaving behind its concentrated flavor.
How should the steak be served?
The steaks should be placed on individual plates and generously ladled with the warm creamy peppercorn sauce immediately after resting.