Steak au Poivre...

A classic French dish for which no two recipes are the same. Steak au Poivre ~ steak, coated with loosely cracked peppercorns and then cooked ~ uses peppercorns to form a crust on the steak when cooked and to provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. I use flavorful New York strip streaks, because their juices mingle so well with the coarse spicy pepper. The steak is then left to rest for several minutes and then served.
Steak au poivre is accompanied by a pan sauce consisting of reduced cognac, heavy cream, and the charded peppercorn bits from the bottom of the pan. I like to serve this steak with a salad and various types of potatoes, like Jason Cooks’ Oven Fries or Deb’s fingerling potatoes at Kahakai Kitchen. However you decided to serve it, Steak au Poivre will be a memorable and delicious dinner.

Steak au Poivre

Ingredients:
2 teaspoons black peppercorns, crushed
2 teaspoons white peppercorns, crushed
4 New York strip or sirloin steaks (6 to 8 oz. each), ¾ inch thick
Kosher salt
2 tablespoons vegetable oil
2 tablespoons butter
⅓ cup minced shallots
1 tablespoon flour
¼ cup cognac or brandy
1 cup beef stock or canned broth
2 tablespoons minced fresh parsley

Press peppercorns into both sides of the fillets; let stand at room temperature for 30 minutes. Season with salt.

Using a heavy large skillet over medium-high heat, warm the oil until hot. Add steaks and cook on each side for 4 minutes. Transfer to a plate and keep warm. Discard the fat wiping the skillet clean.

Add 1 tablespoon butter and shallots to skillet and cook for 2 minutes over medium-high heat. Add flour and cook for 1 minute. Add the cognac and reduce, stirring for 1 minute.

Add stock, bring to a boil. Reduce heat and simmer for 3 minutes. Swirl in remaining butter and parsley.

Serve immediately with the sauce poured over the steak.