How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Steak Au Poivre?

You need 15 ingredients. The key ingredients include: 4 cups unsalted beef stock, 1 small onion, chopped, 1 small carrot, chopped, 1 bay leaf, and more.

Is Steak Au Poivre suitable as meat & poultry?

Yes, Steak Au Poivre falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Steak Au Poivre?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Au Poivre Recipe

Name: Steak Au Poivre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 peppercorn; 4 (8 -10 ounce) New York strip steaks, cut 1 inch thick, trimmed of excess fat (8-10 oz. each); 1 tablespoon vegetable oil; 4 tablespoons unsalted butter, cut into 4 pieces; 2 tablespoons very finely minced shallots; 4 tablespoons cognac or 4 tablespoons brandy; ½ cup dry white wine; 2 teaspoons finely chopped parsley

1

Add beef stock, onion, carrot, bay leaf, thyme, and whole black peppercorns in a medium saucepan; bring to a boil over high heat.

2

Decrease heat to medium and, maintaining a lively simmer, let stock reduce in volume to about 1/2 cup.

3

Strain the reduction sauce through a fine mesh strainer into a small bowl, pressing lightly on the vegetables to extract any liquid.

4

Discard the solids and set sauce aside.

5

Meanwhile, combine the crushed black and green peppercorns; firmly press the mixture into the steaks, both the top and bottom sides, coating them evenly.

6

Let the pepper-studded steaks rest at room temperature for 30 minutes.

7

Preheat oven to 200.

8

Place a cast iron skillet (just large enough to hold the steaks) over med-high heat and let it warm for 4 minutes.

9

Generously salt the top of each steak.

10

Pour the oil into the skillet, coating it evenly; when the oil is hot, add the steaks, salt side down; move them slightly after 30 seconds to help browning.

11

Cook for 3 minutes per side for medium-rare; make sure to salt the second side of each steak before flipping.

12

When the steaks are done, put them in a pan or on a platter and hold them in the warmed oven (the steaks will continue to cook in the oven, so undercook them a bit).

13

Pour off all but 1 tablespoon of fat in the skillet; return skillet to medium heat, adding 1 tablespoon of the butter and shallots.

14

Stir until shallots are softened, about 1 minute.

15

Add in the cognac and white wine, scraping with a wooden spatula to loosen any browned bits.

16

Increase heat to high and reduce liquid by half; add the reduced beef broth and reduce liquid by half again; the sauce should begin to thicken slightly.

17

Add any juices that have accumulated beneath the steaks you are holding in the oven and whisk in the remaining 3 tablespoons butter, parsley, and salt to taste.

18

Place steak on dinner plates; spoon shallots and sauce evenly over and around each one; serve immediately.

19

*Note: Only use dried green peppercorns; do not use green peppercorns in brine; if dried green peppercorns are not available, double the amount of black peppercorns.

Steak Au Poivre

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