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Classic Steak Au Poivre recipe 

My Classic Steak Au Poivre recipe is a beautiful, delicious dinner recipe for a sophisticated meal. Perfectly cooked steak and a creamy, savory sauce are a combination that will delight your tastebuds. Save it now so you can make it later.
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Course: dinner
Cuisine: French
Keyword: au poivre, french au poivre, steak au poivre, steak au poivre recipe, strip steak au poivre
Prep Time: 15 minutes
Cook Time: 10 minutes
Author: Rachel

Equipment

  • 1 10.5 - 12 inch Cast iron skillet

Ingredients

  • 2 New York Strip Steaks
  • 2 tsp 1 tsp. sea salt
  • 2 tsp fresh cracked pepper (crushed peppercorns)
  • 2 Tbsp. extra virgin olive oil
  • 1 large diced shallot
  • 4 crushed cloves of garlic
  • 4 Tbsp. unsalted butter, divided
  • 4 sprigs of thyme, divided
  • 1 Tbsp peppercorns
  • 1/3 cup Cognac
  • 1/3 cup heavy cream
  • Additional sea salt and thyme for topping

Instructions

  • Pat steaks dry with paper towels and season with the sea salt and fresh cracked pepper on both sides. Gently massage the seasoning into the steaks and let this sit 20 minutes.
  • Meanwhile, crush the additional 1 Tbsp. peppercorns with a mortar and pestle. Crush the garlic, chop the shallot and divide the butter.
  • Heat a cast iron skillet over a medium to high flame and when warm, add the extra virgin olive oil. Once that is warm and shimmering add the steaks. Cook 3-4minutes per side. You want a nice crust to develop so don’t touch them once they’re in the pan.
  • Reduce the heat to low and add the garlic, 1 Tbsp. of butter and thyme sprigs.Carefully tilt the pan so the butter and juices collect and then use a spoon to spoon over the steaks a few times.
  • Transfer the steaks to a cutting board and let them rest for 10 minutes while you complete the sauce.
  • Add the shallots and stir for 1 minute until they’re lightly brown. Then add the crushed peppercorns and butter. Let simmer 2 minutes, stirring frequently.
  • Remove the pan from the heat and add the Cognac. This will catch fire if it is near the flame. I like to quickly turn the flame off and move the pan to another burner. Then I add the Cognac and give it a few seconds.
  • Once it has been added, move back to the burner and turn the heat back to low. Let the Cognac reduce to about half and then add the heavy cream. Bring the sauce to a simmer until it coats the spoon.
  • Finally, add any steak drippings from the cutting board to the sauce.
  • Slice the steak against the grain, plate them and liberally spoon the sauce over the steak.