Why You’ll Love This Steak Au Poivre Recipe
Whether you’re a steak lover or just looking to impress at your next dinner party, you’ll absolutely adore this Steak Au Poivre recipe. The bold flavors of crushed black and green peppercorns create a delightful crust that enhances the juicy tenderness of the steak.
I love how the rich cognac sauce elevates the dish, delivering a perfect balance of savory and slightly sweet notes. Plus, it’s surprisingly easy to prepare, making it a go-to for both casual nights and special occasions.
Trust me, serving this dish will leave your guests raving and asking for seconds!
Ingredients of Steak Au Poivre
When it comes to making a delicious Steak Au Poivre, the right ingredients can make all the difference. This dish is all about bold flavors and rich textures, so you’ll want to gather some quality ingredients to guarantee you’re set up for success.
Don’t worry, though; you won’t need to trek to some fancy specialty store to find everything. Most of these ingredients are probably already in your kitchen or can be found at your local grocery store. Let’s plunge into what you’ll need to whip up this mouthwatering dish that’s sure to impress.
Ingredients for Steak Au Poivre:
- 4 cups unsalted beef stock
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 bay leaf
- 1 sprig thyme
- 1 teaspoon whole black peppercorn
- 1 tablespoon coarsely crushed black peppercorns
- 1 tablespoon coarsely crushed green peppercorns (make sure they’re dried!)
- 4 New York strip steaks (8-10 ounces each, cut 1 inch thick, trimmed of excess fat)
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons very finely minced shallots
- 4 tablespoons cognac or brandy
- 1/2 cup dry white wine
- 2 teaspoons finely chopped parsley
Now, let’s chat a bit about those ingredients. First off, if you can, go for the unsalted beef stock; it gives you more control over the saltiness of the dish.
Also, the quality of your steaks matters; choose well-marbled New York strip steaks for that juicy, tender bite.
And while dried green peppercorns are essential for that unique flavor, if you can’t find them, just double up on the black peppercorns. Trust me, you’ll still end up with a fantastic dish.
How to Make Steak Au Poivre
Making Steak Au Poivre is a delightful culinary adventure that promises to impress anyone who sits at your dinner table. To kick things off, you’ll want to begin by preparing a rich beef stock reduction. So, grab 4 cups of unsalted beef stock, and toss in 1 small chopped onion, 1 small chopped carrot, a bay leaf, a sprig of thyme, and 1 teaspoon of whole black peppercorns.
Bring everything to a boil in a medium saucepan over high heat, then lower the heat to medium and let it simmer away until it reduces down to about ½ cup. It’s like letting a good story unfold; just let it simmer, and soon enough, you’ll have a flavorful base. After about 30 minutes, strain the mixture through a fine mesh strainer, pressing lightly on the vegetables to extract that tasty liquid. Set the sauce aside—this will be the star of the show.
Now, let’s turn our attention to those lovely steaks. You’ll need 4 New York strip steaks, each weighing in at about 8 to 10 ounces and cut a good inch thick. This is where the fun really begins. Take 1 tablespoon of coarsely crushed black peppercorns and 1 tablespoon of coarsely crushed dried green peppercorns (don’t accidentally grab the brined ones, or you’ll be in for a surprise).
Firmly press this pepper mixture into both sides of the steaks, ensuring they’re nicely coated. Let them rest at room temperature for about 30 minutes while you preheat your oven to 200°F. Meanwhile, heat a cast iron skillet over medium-high heat for about 4 minutes. Once it’s hot, add 1 tablespoon of vegetable oil and then place the steaks in, salt side down. Cook them for about 3 minutes on each side for that perfect medium-rare finish—don’t forget to salt the second side before flipping.
Once done, transfer the steaks to a platter and pop them into the warm oven. Now, it’s time to create that luscious sauce. Pour off all but 1 tablespoon of fat from the skillet and return it to medium heat. Add 1 tablespoon of butter along with 2 tablespoons of finely minced shallots and sauté until they soften—this should take about a minute.
Then it’s showtime: add in 4 tablespoons of cognac or brandy (who doesn’t love a little drama in the kitchen?), and ½ cup of dry white wine. Scrape up any delicious bits stuck to the bottom of the skillet. Bring the liquid to a high heat and reduce it by half before adding your strained beef broth. Let it reduce once more until it thickens slightly.
Don’t forget to whisk in the remaining 3 tablespoons of butter, a sprinkle of parsley, and salt to taste. Serve those beautiful steaks on plates, generously spoon the shallots and sauce over them, and brace yourself for the compliments. Enjoy!
Steak Au Poivre Substitutions & Variations
Now that you’ve mastered the classic Steak Au Poivre, you might want to explore some substitutions and variations to tailor the dish to your taste or what you have on hand.
Instead of New York strip steaks, try ribeye or filet mignon for a different texture. You can swap cognac for brandy or even whiskey for a unique flavor twist.
If you’re out of green peppercorns, just double the black peppercorns. For a lighter sauce, consider using chicken stock instead of beef.
Feel free to experiment with herbs—rosemary or tarragon can add an interesting depth to the dish!
Additional Tips & Notes
While preparing Steak Au Poivre, I’ve found that a few extra tips can really elevate the dish. First, let the steaks sit at room temperature for about 30 minutes before cooking; this guarantees even cooking.
When pressing the peppercorns into the meat, don’t be shy—really coat them well for that bold flavor. Use a cast iron skillet for perfect searing, and remember to adjust cooking times based on your preference for doneness.
Finally, don’t skip the resting phase after cooking; it allows juices to redistribute, guaranteeing a tender, juicy steak. Enjoy your meal with a nice glass of wine!