Steak au Poivre

Now that everyone knows how to properly cook a steak on the stove by searing it then baking it we can add the next step to create Steak au Poivre.  Steak au Poivre is a traditional French dinner, which is very similar to the Chinese recipe of Pepper Steak....just a different sauce.  If you don't like pepper, and a fair amount of it,  you might not like this recipe since you coat the steak in it prior to cooking.  The peppercorns provide a nice contrast in taste and smell to the meatiness of the steak.  They also protect the steak and help keep the inside nice and moist even if the outside is well done.  The steak is perfectly cooked to medium-rare (130 degrees F in the center) in this recipe.

Steak au Poivre

Adapted from Alton Brown

Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• 2 Tsp Kosher Salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Directions

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.  Sprinkle all sides liberly with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan.  Spread the peppercorns evenly onto a plate.  Press the fillets, on both sides, into the pepper until it coats the surface.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.  Don't move them once they touch the pan.  For medium-rare steaks cook them for 4 minutes on each side.  Once done, remove the steaks to a plate, tent with foil and set aside.  Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick (Warn your wife first).  Gently shake pan until the flames die.  Return the pan to medium heat and add the cream.  Bring the mixture to a boil and whisk constantly until the sauce coats the back of a spoon, approximately 5 to 6 minutes.  Add the teaspoon of Cognac and a little more Kosher Salt. Add the steaks back to the pan, spoon the sauce over, and serve.

This is a great recipe that is easy and adds a little flair to the typical steak dinner with the addition of the cream sauce.  Traditional sides include mashed potatoes and asparagus but it being fall and almost winter a squash side dish works nicely.  When I made this for dinner Tara roasted a Delicata squash as the side, this was the first squash that I have really liked ever!  Maybe my taste buds are evolving lately or maybe it was because the Delicata squash has the knickname of Sweet Potato Squash.  Either way it went nicely with the steak for a fall dinner.

Enjoy

-Dan