Steak au Poivre, or pepper steak, is a classic French fashion steak. It really is coated in crushed peppercorns that, when seared, produces a beautiful and crisp crust. The steak is finished with a cream based pan sauce that balances out the pepper completely. It’s commonly produced with filet mignon, but you can always use a NY strip instead.
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full black peppercorns
cognac or brandy
clean thyme leaves
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- Spot peppercorns in a cleanse kitchen towel and smash with a meat mallet, the base of a hefty skillet, or use a mortar and pestle till typically halved or quartered. Transfer smashed peppercorns to a plate. Season steaks on both sides with salt, then press steaks into crushed peppercorns, turning to coat.
- In a large skillet, heat oil around medium heat. Include steak and cook dinner undisturbed right until deeply browned , about 5 minutes. Flip and include butter. Proceed cooking, spooning the butter above the steak, right until ideal doneness is achieved, another 5 minutes for medium. Transfer steak to a board to permit relaxation. Drain all but 1 tablespoon unwanted fat from skillet.
- Lower warmth to medium-lower and insert shallot. Cook, stirring typically with a wood spoon, till softened, about 2 minutes.
- Remove skillet from heat and insert cognac. Return to medium warmth and cook dinner, stirring until typically diminished, 1 minute. Add garlic and thyme and cook, stirring, right up until fragrant, 1 minute additional. Slowly stir in product, flavor, and year with salt. Simmer until sauce thickens somewhat and coats the again of a spoon, about 1 moment.
- Slice steaks and serve with sauce spooned over.
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