Wednesday, February 13, 2013

Steak au Poivre

Valentine's Day is just around the corner and what do you know, I nearly missed it.  I've been in quite a tizzy for the past few weeks as I've been in the midst of moving across town. Little did I know how exhausting moving ten minutes away could be!

In case you also happen to have forgotten to make that crucial reservation, fear not- Steak au Poivre is impressive enough for the big day, and easy enough to whip-up on the fly! This is one of my favorite classic French dishes and it's bursting with flavor from the Cognac and cracked peppercorns.  Serve it up with your favorite steakhouse sides and a hearty bottle of red.
* 1(12 oz) sirloin, or two smaller filets
* 1 tbsp. butter
* 1 tbsp. olive oil
* Salt, pepper

Au Poivre Sauce:
* 1/3 c. Cognac
* 1/3 c. heavy cream
* 1 shallot, minced
* 2 tbsp. butter
* 1 tbsp. peppercorns, coarsely cracked

Allow the steak to come to room temperature for 30 minutes or so.  Pat the steak dry with paper towels and season liberally with salt and pepper.  Heat a sauté pan over medium high heat; add 1 tbsp. butter and 1 tbsp. olive oil to the pan.  When the pan is heated, add the steak and cook to desired temperature (about 4-6 minutes per side for medium rare, depending on thickness). Remove the steak from the pan, set aside, and wrap tightly with aluminum foil.  To prepare the sauce, first drain off any excess oil from the pan and reduce the heat to medium low.  Add butter to the pan.  Once the butter is melted, add the shallots to the pan and saute until tranlucent. Remove the pan from the heat, add the cognac, then return to the burner (be cautious if you're using a gas stove). Add cream and peppercourns to the pan and reduce for another 1-2 minutes.  Slice the sirloin and serve with au poivre sauce.  Enjoy!

*They key to the perfect steak is starting with a well heated pan-you want a sizzle when you add it.  Brown the steak well on all sides, avoid flipping too often, and always let it rest at least ten minutes before you slice it.

No comments:

Post a Comment