Steak au Poivre

Serving Size: 6
Total Time:

Ingredients

  • 3 1-pound, bone-in rib eye steaks, cut 3/4 inch thick
  • kosher salt
  • coarsely crushed black peppercorns
  • 4 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 2 shallots, minced
  • 0.33 cup brandy
  • 0.75 cup chicken stock
  • 0.25 cup heavy cream

Directions

  1. Season the steaks with salt and black peppercorns and let stand for 45 minutes.
  2. In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.
  3. Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.
  4. Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.

Image Credit: Fredrika Stjärne
Recipe Courtesy of: Clint Simonson

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