Steak au Poivre
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 691
- Total Fat
- 42
- Saturated Fat
- 19
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 50
- Cholesterol
- 213
- Sodium
- 994
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 tablespoon black peppercorns
2 blade (aka flat iron) steaks, gristle removed
Salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 medium shallots, thinly sliced
1/2 cup beef broth
1/4 cup brandy
1/4 cup heavy cream
1/2 teaspoon white wine vinegar
Directions
- Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
- Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
- Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board, tent with foil, and let rest at least 5 minutes.
- Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.
- Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt. Transfer the steaks to serving plates and drizzle with the sauce.