Steak Au Poivre

An Authentic Steak Au Poivre Recipe

Steak Au Poivre or pepper steak is a French dish which is prepared with a generous amount of usually coarsely grounded peppercorns and adorned with a brandy and cream, but we have make some changes in it, in a way to make better suitable to American taste. I love it with garlic mashed potatoes. It's a simple, amazingly elegant three step recipe,perfect to ease your taste buds..

Note Down The Ingredients

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• 2 Bone-in Rib-eye Steaks, About 1 1/2 Pounds Each
• 1 Tablespoon Kosher Salt
• 2 Tablespoons Coarsely Cracked Black Pepper
• 1 Cup Heavy Cream
• 2 Tablespoons Sherry Vinegar
• 2 Tablespoons Butter
• 2 Tablespoons Whole Peppercorns
• 1 n 1/3 Cup Cognac, 1/2 Cup Brandy
• 1 Cup Beef Stock
• 1/3 Cup Finely Chopped Shallots

Method To Prepare

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1. Preheat oven to 200°F.
2. Pat steaks dry and season both sides with kosher salt.
3. Coarsely crush peppercorns then press pepper evenly onto both sides of steaks.
4. Heat a heavy skillet over high heat until hot, then melt the butter and olive oil, swirling skillet, and sauté steaks until brown on medium heat, turning over once.Once done, remove the steaks to a plate, tent with foil and set aside.
5. In another pan add cognac to hot pan. Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half. Add cream and cook, stirring occasionally, until thick, 3–5 minutes. Season with salt and pour over steaks

Serve with green salad, mashed potatoes and crispy french fries.