Steak au poivre is a classic French bistro dish that is perfect for a special occasion: the cream and brandy make the dish extremely rich, but also extremely delicious. Steak au poivre was part of my husband’s and my Valentine’s dinner, along with sauteed potatoes, an arugula salad, a great California wine (called “The Prisoner”) and blood orange sorbet with candied fennel and kumquats for dessert. My kind of food: fairly simple, not a terrible pain to make, but utterly delicious.
I used dry-aged organic boneless New York Strip steaks. (I wasn’t able to find grass-fed dry-aged steaks – in fact, I’m not sure if anyone is dry-aging grass fed steaks in my area. If you know of anyone, please let me know!). The steaks I used were *just* hormone- and antibiotic-free. Dry aging is a process where pieces of meat are hung in a low-humidity environment with circulating air. This special environment causes the meat to lose quite a bit of moisture, concentrating the beefy flavor of the cut. Natural enzymes also create a tenderizing effect in the meat. Dry aged beef is relatively expensive, owing to the fact that so much weight is lost during the aging process. It’s worth trying for a special occasion if you can get your hands on it. Otherwise, try this recipe with hangar steak, or fillet mignon; it would even be good with a couple of lean pork chops. Don’t be tempted to remove a great deal of fat on whatever cut you use, or you run the risk of ending up with a dry steak.
Take the steaks out of the refrigerator at least an hour before cooking to allow to come to room temperature. The instructions below are for medium-rare. Decrease cooking time if you prefer your steaks more rare, and increase if you prefer your steaks more well-done. If you can, start the steaks around the same time as you start your sauce. This way, the sauce can continue to reduce during the 15 minutes the steaks are resting. Don’t over reduce the sauce or you’ll end up with a gloppy mess that probably won’t taste very delicious.
Strip steak au poivre
Steak au poivre - I can't stop posting pictures of this dish
Strip steak: I actually prefer my steaks just a little bloodier
Ingredients:
1 tablespoon butter
2 shallots, finely minced
4 tablespoons brandy or cognac
2 tablespoons green peppercorns packed in brine, drained, rinsed, and half crushed with the back of a spoon
2 cups homemade or high-quality beef stock
1/2 cup whipping cream
2 tablespoons grapeseed or canola oil
1 1/2 pounds dry aged New York strip steaks (2 steaks, about 1 1/4-inch thick each), trimmed
Kosher salt and freshly ground black pepper
Special Equipment: A large saucepan with an oven-proof handle
Procedure:
- Preheat the oven to 400ºF.
- In a small saucepan, heat the butter over medium heat until melted. Add the shallots and saute until they have softened, 2-3 minutes. (Do not let brown.)
- Add the brandy or cognac, turn up the heat to high and reduce the brandy by half.
- Add the beef stock, the green peppercorns, and the whipping cream. Boil the sauce over high heat until it has reduced by at least 1/3, or until the sauce coats the back of a wooden spoon. When finished reducing, taste and correct for salt.
- Meanwhile, generously salt and pepper the steaks.
- In a large saucepan with an oven-proof handle, heat the canola or grapeseed oil until very hot, but not smoking. Add the steaks and saute (without moving) on one side for 2 minutes. Using tongs, flip the steaks and sear on the second side for another 2 minutes.
- Transfer the saute pan to the oven. Cook for another 3 1/2 – 4 minutes, flipping the steaks halfway through cooking. Remove immediately to a plate and tent with foil. Let rest for at least 15 minutes.
- Serve the steaks with the sauce on top.
17 comments
Joan Nova Feb 17, 2009 at 7:40 am
A classic dish I’ve forgotten about. This looks really delicious.
Sarah Feb 17, 2009 at 3:58 pm
Wow, this couldn’t look more delicious. You cooked that steak perfectly! Steak au poivre is definitely one of my favorites. Where did you get your green peppercorns in brine?
megan Feb 17, 2009 at 4:56 pm
I’m pretty sure I got the peppercorns at the Park Slope Food Co-op here in Brooklyn, but I’ve seen them online – they’re Moulin brand, packed in a tin. I’ve seen green peppercorns packed in brine in jars, too – they might taste even better.
Marc @ NoRecipes Feb 17, 2009 at 5:52 pm
Your sauce looks great, and those fingerlings are perfect. Did you fry them or roast them?
megan Feb 17, 2009 at 6:03 pm
They’re not actually fingerlings – they’re yukons – I busted out some culinary school *taillage* – that cut is called “cocotte” – each one is cut from a large potato and is supposed to be exactly 7 sides. They are a real pain to produce, but my husband loves them. To cook I use a technique where you briefly poach the potatoes, then pan fry in canola or grapeseed oil, then oven bake in a little butter. So they’re super soft on the inside but crispy and buttery on the outside.
gaga Feb 17, 2009 at 11:43 pm
That steak is perfectly cooked! Yum!
Abby @ mangerlaville Feb 18, 2009 at 1:42 am
This steak au poivre looks amazing. I just discovered your blog and love it.
katie Feb 18, 2009 at 2:44 am
the meat looks so nice executed… the moistness and texture that is.
Whenever i try and compliment somebody on how well done there steak is, it always comes out wrong… “well done”
Yum.
nina Feb 18, 2009 at 4:13 am
I think I have just died and gone to heaven….carnivore heaven!!! A beautiful post indeed!!
Marnie Feb 18, 2009 at 10:54 am
The steak au poivre looks wonderful and the potatoes sound especially good. I would like to try making them.
I wanted to stop by and thank you for visiting my site and leaving a comment. You asked about growing ground cherries in containers. I would guess they could be grown in any container you could grow a tomato in. Perhaps about 5-gal. deeper than wide. If you decide to try it, please post photos;)
Marnie
Sara Feb 18, 2009 at 10:19 pm
Great looking steaks! I will have to be on the look out for dry aged steaks.
The sauteed potatoes also look delicious.
megan Feb 19, 2009 at 3:18 pm
ha ha “Well Done”! funny!
I should probably post a recipe for the potatoes – they are the most delicious potatoes ever and you don’t have to go all French-old-school by carving them into little footballs. (You can just cut them into chunks or leave them whole if they’re little- they taste perfectly delicious that way.)
I have to say I’m really excited about the prospect of growing ground cherries in a container in Brooklyn.
Samantha from Maine Feb 19, 2009 at 3:46 pm
I am in loooove…mm mm mmm.
maggie (p&c) Feb 20, 2009 at 10:22 am
Wow, this looks great! Loving your blog.
R. Montgomery Sep 12, 2010 at 12:20 am
The sauce was very nice, however, the steak was well done and I always prefer a rare to medium rare steak. For anyone who wants a rare steak, I recommend cooking for about 2 minutes on one side and an additional minute on the other side. After allowing the beef to rest for 15 minutes I expect it will turn out about right. But the idea of cooking a steak for 2+2+3+ is nuts.
Deborah Sep 27, 2012 at 10:16 pm
ACTUALLY, THE POTATOES ARE YUKON, THE CUT IS FONDANT, AN 8 SIDED CUT(FOOTBALL SHAPED, SO TO SPEAK). AS SAID, THEY ARE USUALLY SAUTEED IN BUTTER, GARLIC, S&P AND A TOUCH OF CHICKEN SHOCK, THEN BACKED UNTIL GOLDEN AND CARAMELIZED @ LEAST 30 MINUTES. (START BEFORE THE AU-PORVIE) FINISH WITH FRESH CHOPPED PARSLEY. A FRESH SALAD, SUCH A SPINACH OR ENDIVE WILL LIGHTEN THINGS UP A BIT. A PINOR NIOR IS GRAND, IF YOU DON’T DRINK WINE, A REFRESHING ALTERNATIVE IS AS MIXTURE 0F 1/4 POMEGRANATE TO 3/4 PELLIGERNO, WITH A SLICE OF LIME. IT’S WONDERFUL.
Chef Deborah, CCE, CAF Sep 27, 2012 at 10:23 pm
Haven’t made this in a while…Lord, I have a date! Sincerely, “I love to cook and please those around me.” It’s communication and an art form for me!
Chef Deborah ~
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