Google Amy's Cooking Adventures: Steak au Poivre {Peppercorn Steak}
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Sunday, March 23, 2014

Steak au Poivre {Peppercorn Steak}


Usually I see delicious recipes online or in magazines.  Then I tweak them to my preferences and share them.

This time was a little different.

Hubs and I were watching Archer and he make a joke about steak au poirve.

Not knowing what steak au poirve even was, I googled it.  And it looked pretty darn good!

So this time I made a recipe because I heard about it on an animated show.  There’s a first time for everything!



Recipe Notes:
*To crack the peppercorns, place the whole peppercorns into a zipper bag.  Place the bag onto a plastic cutting board and smash the peppercorns with a meat tenderizer.

Steak au Poivre  {Peppercorn Steak}
Slightly adapted from Simply Recipes

4 (1/2 lb each) New York Strip steaks (or your favorite steak)
Salt
2 tbsp salted butter
3 tbsp black peppercorns, cracked
¼ cup onion, finely diced
¼ cup brandy or whiskey
1 cup beef broth
¼ cup half and half
¼ cup fresh parsley, freshly chopped


Generously season the steaks with salt.  Let the steaks come to room temperature for 30 minutes.

Heat the butter in a cast iron skillet over medium-high heat.  Once the butter is melted and bubbly, place the steaks in the pan and sear for 4-5 minutes.

Turn the heat to medium-low and cook the steaks to desired doneness.

Move the steaks to a plate, sprinkle with 2 tablespoons of the cracked peppercorns, and tent loosely with foil.

Place the onions into the same skillet and cook for 2-3 minutes.  Add the whiskey and cook until mostly evaporated, scraping any browed bits as it cooks.

Add the beef stock.  Turn the heat back up to medium-high and reduce until a spoon leaves a trail as it’s pulled through the mixture.

Stir in the cream, and cook until thickened.  Remove from heat and stir in the parsley and remaining 1 tablespoon of peppercorns.

Pour the sauce over the steaks and serve.


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