Classic Steak au Poivre
If you love and can appreciate a good piece of steak… MAKE THIS NOW!! I saw this recipe in one of my cooking magazines, and I had to make it right away. The sauce tasted so special. It makes you feel like you’re dining in one of those top notch restaurants where all of the side dishes are ala carte :). I recently fell in love with this mustard-shallot sauce, but this sauce was even more special. I do want to caution you to whisk, whisk, and whisk the sauce. Watch the flame to make sure it doesn’t overheat and burn the shallots. I had to make the sauce twice, because I burnt the first one and had to start over. But Red and I really loved this sauce; so it was worth it. I personally may try to use different piece of meat next time, this one was too fatty for my liking. But I could easily just get a crusty baguette to soak up all of the sauces and be happy. Oh, don’t forget the big glass of bold red wine to go with it. Fantastic!
Adapted from Fine Cooking, July/August 2011
2 boneless beef strip steaks (about 1 lb. total)
1-1/2 Tbs. black peppercorns, very coarsely crushed
1 Tbs. olive oil
1 oz. (2 Tbs.) unsalted butter
1 small shallot, minced
1/4 cup Cognac
1/3 cup heavy cream
1 Tbs. chopped fresh flat-leaf parsley
Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.
Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.
Transfer the steaks to dinner plates and top with the sauce.