Steak Au Poivre (Morton’S) Recipe

Name: Steak Au Poivre (Morton’S)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Steaks; 3 (18 ounce) New York strip steaks, about 2-inches thick (or 3 Kansas City steaks) or (18 ounce) shell steaks (or 3 Kansas City steaks); vegetable oil cooking spray; seasoning salt, to taste; The Peppercorn Sauce; 1 tablespoon unsalted butter; 1 1/2 tablespoons chopped shallots; 2 tablespoons cracked mixed peppercorns (red, green, white and black peppercorns, See note above); 1/2 cup cognac; 3 tablespoons undiluted store-bought veal demi-glace (See note above); 3/4 cup heavy cream; salt

Servings: persons

The Steaks
3 (18 ounce) New York strip steaks, about 2-inches thick (or 3 Kansas City steaks) or (18 ounce) shell steaks (or 3 Kansas City steaks)
vegetable oil cooking spray
seasoning salt, to taste
The Peppercorn Sauce
1 tablespoon unsalted butter
1 1/2 tablespoons chopped shallots
2 tablespoons cracked mixed peppercorns (red, green, white and black peppercorns, See note above)
1/2 cup cognac
3 tablespoons undiluted store-bought veal demi-glace (See note above)
3/4 cup heavy cream
salt

1
If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
2
In a saute pan, melt the butter over low heat. Add the shallots and peppercorns and saute for about 5 minutes or until the shallots soften.
3
Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely.
4
Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.
5
Set aside to cool When cool, cover and refrigerate for up to 3 days.
6
Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
7
Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness.
8
Meanwhile, heat the peppercorn sauce if it's not already warm.
9
To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: The Steaks, 3 (18 ounce) New York strip steaks, about 2-inches thick (or 3 Kansas City steaks) or (18 ounce) shell steaks (or 3 Kansas City steaks), vegetable oil cooking spray, seasoning salt, to taste, and more.

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

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

That's it — enjoy your meal!

Steak Au Poivre (Morton’S)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions