Description
Experience the irresistible flavor of Steak au Poivre. This tasty dish combines tender, well-marbled steak and a rich peppercorn sauce, making it perfect for a quick yet elegant dinner.
Ingredients
Scale
- 1 tablespoon whole peppercorns including black, white, and green, if possible
- 1 (1-pound) new york strip steak or other well-marbled steak, about 1 inch thick, trimmed
- salt
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/4 cup butter cut into 1 tablespoon-sized pieces, divided
- 2 tablespoons minced shallots or minced green onions
- 1/2 cup beef broth
- 1/3 cup cognac bourbon, or red wine
- minced flat-leaf parsley for garnish
Instructions
- Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.
- Generously season the top and bottom of the steak with salt. Press the ground peppercorns evenly onto both sides of the beef.
- In a large skillet over high heat, melt 1 tablespoon oil and 1 tablespoon butter and swirl to combine. Add the steak and cook, without disturbing, until a deep crust forms, about 2 minutes.
- Flip steak and continue to cook until desired doneness, about 2 to 4 minutes more (130 to 135 degrees for medium-rare, 140 to 145 degrees for medium, or 150 degrees for medium well). Remove steak from pan, tent with foil, and allow to rest.
Notes
For best results, let the steak rest for a few minutes after cooking to allow the juices to redistribute.
Serve with a side of vegetables or potatoes for a complete meal.
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 1g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg