Forking: Steak Au Poivre

See this recipe in photos.
Jonathan McNamara

For this week's Forking, Colin Redding illustrates the joys of celebrating Valentine's Day with a tasty dish called Steak Au Poivre in addition to some other whacky holiday antics. Take a look at the recipe after the jump:

Ingredients:
2-4 filets or New York strips
1/4 cup coarse ground pepper
1/4 cup finely chopped green onions
2 tblsp finely chopped shallots
3/4 cup heavy cream
2 tblsp butter
salt to taste

Directions:
Take coarse ground peppercorns and soak in brandy, just enough to get peppercorns wet.

Apply the peppercorns using the back of the spoon to press pepper into the steaks on both sides and salt. Don't be afraid, apply pepper liberally.

In a pan add plenty 4 or 5 tblsp of oil and heat. Sear steaks for 2 minutes on each side or until nice and browned. They will splatter and smoke so have the fan on.

Remove steaks from pan and put in a 500 degree oven for 6-8 minutes depending on thickness. 1 1/2 thick steaks should come out medium rare at 6-8 minutes or use thermometer for 140 degrees in the center.

Using the pan that you seared the steaks in add butter and onions and stir to deglaze the pan by freeing the browned steak and peppercorns from the surface. Sautee onions until starting to brown then add shallots and continue stiring until translucent, 2-3 minutes.

Next Add cream and a pinch of salt and put to low heat and reduce slowly and continue stirring for 5-10 minutes or until cream thickens to create a thick coat on a spoon, the longer you simmer the thicker it will get, becareful not to burn the cream be patient.

Remove from heat and whisk in a teaspoon to tablspoon of brandy and spoon over steaks. If a creamy lump free sauce is desired then strain the sauce and serve.

The sauce is great over steaks, chicken, fish, tuna or the girl next door!


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