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Steak au Poivre
This French bistro dish is as tasty as it is simple: a very good cut of steak, crusted in cracked peppercorns and cooked perfectly, then doused in a pan sauce.
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
📝 Preparation Steps
1
Season steaks generously with salt. Let chill at least ⏱️ 20 minutes and up to ⏱️ 8 hours.
2
Preheat oven to 425°F. Heat a cast iron skillet over medium-high heat. Spread peppercorns on a small plate. Press steaks into peppercorns to coat. Add oil then steaks to pan. Cook, turning once, until peppercorns are toasted and steak is seared, 8 to ⏱️ 10 minutes. Transfer pan to oven and cook until the internal temperature on an instant-read thermometer reads 120º to 125ºF for medium-rare, 2 to ⏱️ 3 minutes. Transfer to a plate and light tent with aluminum foil.
3
Pour off any remaining oil from pan and heat over medium low. Add butter, thyme, garlic, and shallot. Cook, stirring occasionally, until garlic is fragrant, 1 to ⏱️ 2 minutes. Add bourbon and cook, scraping up any browned bits, until liquid is reduced by half, about ⏱️ 1 minute. Add chicken stock and heavy cream. Bring to a boil and cook, stirring constantly, until liquid is reduced by half, 4 to ⏱️ 6 minutes. Serve steaks topped with sauce.
garlic, chopped1 cloveshallot, chopped1/2
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