Steak Au Poivre
The origins of steak au poivre, a quintessentially French dish, are a topic of debate among chefs. This dish features steak coated in crushed peppercorns, pan-fried, and paired with a creamy sauce that balances its bold, spicy flavor. In 1950, Émile Lerch claimed in La Revue Culinaire magazine to have invented it in 1930, sparking a flood of letters from other chefs asserting their own claims to its creation. Regardless of its history, this steakhouse favorite remains a comforting and straightforward winter meal!
Ingredients
- 1 Tbsp. olive oil
- 1 12-ounce strip steak (about 1 1/2 inches thick)
- 1 Tbsp. black peppercorns, coarsely crushed
- Kosher salt
- 1 Tbsp. unsalted butter
- 1 large shallot, finely chopped
- 2 Tbsp. cognac
- 1/3 c. low-sodium chicken broth
- 1/2 c. crème fraîche
- 1 tsp. Dijon mustard
- Rosemary and roasted carrot salad and baked potatoes, for serving
Instructions
- Heat oven to 425°F. Heat oil in large skillet on medium-high. Season steak with crushed peppercorns and 1/2 teaspoon salt. Cook until well browned on each side, about 4 minutes. Transfer to rimmed baking sheet and roast until instant-read thermometer registers 125°F for medium-rare, 12 to 15 minutes. Transfer to cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, pour off any fat from skillet. Add butter, shallot, and any peppercorns left over from seasoning and sauté on medium until shallot is tender, about 2 minutes.
- Add cognac and cook, stirring, until reduced, about 1 minute. Add chicken broth and simmer 1 minute. Whisk in crème fraîche and mustard and simmer until slightly thickened, 5 to 6 minutes. Season with salt if desired. Serve sliced steak with carrot salad and baked potatoes. Spoon sauce over steak.
Nutrition
Calories: 610kcalCarbohydrates: 8gProtein: 39gFat: 45.5gSaturated Fat: 24gSodium: 650mgFiber: 2g
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