Diary of a Chef · Just Chefn Around

Steak au Poivre

Name: Steak au Poivre
Total time: 30 min
Yield: 1 portion
Ingredients: 1 strip-loin steak, 3–4 oz; kosher or coarse sea salt; 3 tbsp black peppercorns, cracked and sifted; 2 tbsp clarified butter; 1 tbsp whole butter, with the steak; 1 tbsp whole butter, for the sauce; 2 tbsp shallot, minced; 2 tbsp green peppercorns, rinsed, lightly smashed; 2 oz cognac; 2 tbsp veal reduction / demi-glace; 2 oz heavy cream; 2 tbsp whole butter, monter au beurre

30 minutes · 1 portion

By Diary of a Chef · from French Classics

Ingredients

1 strip-loin steak, 3–4 oz
kosher or coarse sea salt
3 tbsp black peppercorns, cracked and sifted
2 tbsp clarified butter
1 tbsp whole butter, with the steak
1 tbsp whole butter, for the sauce
2 tbsp shallot, minced
2 tbsp green peppercorns, rinsed, lightly smashed
2 oz cognac
2 tbsp veal reduction / demi-glace
2 oz heavy cream
2 tbsp whole butter, monter au beurre

Get it in your kitchen

Drop your email — recipes like this, plus the app that cooks them with you, timers and all.

Instructions

1Crust the steak

Salt the steak, then press both sides into the cracked, sifted peppercorns for a light, even coat.
2Sear and rest

Sear in shimmering clarified butter 2–3 minutes per side, basting. Rest tented on a platter.
3Flambé the sauce

Drain excess fat (F.O.G.), wipe if needed. Sweat shallots in whole butter; add green peppercorns and flambé with cognac. Add veal reduction and cream; reduce slightly; season.
4Plate

Plate the steak warm with the sauce over. Serve immediately.

Get it in your kitchen

Drop your email — recipes like this, plus the app that cooks them with you, timers and all.