Steak Au Poivre

Here’s a steak dish that is not all about the sauce. The sauce is important, but it’s a minor player. This steak is all about the peppercorns. If you don’t like pepper, you won’t like this. And if you don’t like pepper, you’re an idiot. Seriously though, just look at this picture to see how much pepper this steak has.

Raw Steaks

Even after cooking all you see is pepper.

Cooking

The best thing to pair with this is sautéed potatoes. No recipe is needed. Just slice some potatoes, and sauté them in fat. I used duck fat. I don’t use any other kind. Try it and you’ll understand why.

Finished Meal

Steak Au Poivre

INGREDIENTS:

  • 4 8-ounce steaks
  • 2 ounces olive oil
  • 2 ounces peppercorns, freshly cracked (meaning crushed but not ground to powder!)
  • 4 ounces butter
  • 1 ounce Cognac
  • 4 ounces strong, dark veal stock, (right now, you really could use a tiny bit of the demi-glace I told you to keep in your freezer)
  • salt and pepper

METHOD:

  1. COOK THE STEAKS: Preheat the oven to 425 degrees F. Moisten the meat very slightly with oil, then dredge each of the steaks in the crushed peppercorns to thoroughly coat. Don’t be shy with the pepper. Heat the remaining oil in a skillet over high heat. Once the oil is hot, add 2 ounces of the butter. Place the steaks in the pan and brown on all sides, about 5 minutes per side. Transfer the pan to the oven and cook to desired doneness, about 5 to 7 minutes for rare, 10 minutes for medium rare, and so on. Remove the pan from the oven and remove the steaks from the pan to rest. Have I told you to always rest your meat after cooking? I’ve told you now.

  2. THE SAUCE: Return the skillet to the stovetop and carefully stir in the Cognac. As much fun as it is to create a column of flame as you add flammable material to an incredibly hot pan, it’s not really desirable or necessary – especially in a home kitchen. Unless you’re a pyromaniac, I recommend carefully adding the Cognac to the still-hot pan off the flame, stirring and scrapping with the wooden spoon to get every scrape, every peppercorn, every rumor of flavor clinging to the bottom of the pan. Now place the pan on the flame again and cook it down a bit, by about half. Stir in the veal stock (and demi-glace) and reduce over medium heat until thick enough to coat the back of a spoon. Whisk in the remaining butter and season with salt and pepper. Serve immediately with French fries or sauteed potatoes.

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