Photo: Steak au Poivre Recipe
Ingredients
- 2 6-ounce rib eye steaks
- Salt and 1 cup coarse-cracked black peppercorns
- 1/2 cup Dijon mustard
- Vegetable oil, for sauteing
- 1/4 cup minced shallots
- 2 tablespoons good-quality brandy
- 1 tablespoon chopped garlic
- 2 cups veal stock
- 1/4 cup heavy cream
- 3 tablespoons butter
- Chopped parsley, for garnish
- Fried shoestring potatoes, for serving
Directions
Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes
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By cas0307_11072306
XX, MA
on November 02, 2011
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This was very tasty. I sauteed some mushrooms along with the onions for a little extra flavor. I also made a little roux with flour & "I Can't Believe Its Not Butter Light"...just to thicken it a bit. I used beef stock and Fat-free creamer instead, and it was perfect....loved it!!
By chefwinebargirl
New York, NY
on March 12, 2011
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This recipe shouldn't be called, "Steak au Poivre", it ought to be called, "Steak Dijon au Poivre". My traditional steak au poivre recipe does not require dijon mustard. Perhaps, if one is going to add dijon mustard, brush it on both sides of the rib-eye steaks before placing in hot oil pan. However, do not add more dijon mustard for the sauce, heavy cream will do just fine. Overall, Balthazar's Steak au Poivre is simply the best in Manhattan. And my sweetheart loves it when I cook it for him (and me at home!
By rickncb_11625828
SIMI VALLEY, CA
on July 24, 2009
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No rubs on this steak. Can hadly go wrong, it's easy and delicious. The issue I've found was the sauce was extremely thin. Not sure the wet measurements were corerct. Though the sauce was flavorful it was runny, maybe less stock? Didn't have veal stock, used beef; fine it hard to believe that to be causitive. The brandy on the other hand should have been drunk, might have been what was required!
Richard Nimms
Simi Valley,Ca
Read all 9 reviews