Steak au Poivre Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 1-inch thick strip, filet (my fav) or rib eye steaks
2 teaspoons kosher salt
1 teaspoon coarse cracked black pepper
1 tablespoon light olive oil
1/3 cup shallots, chopped
¼ cup butter, cut into 2 pieces
½ cup Cognac
¾ cup heavy cream
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Directions: |
Directions:Season both sides of each steak with the salt and cracked pepper. Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a cast iron skillet or other oven proof skillet and keep them warm in a 175-degree oven while you prep the sauce.
Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked. Carefully add Cognac or other expensive whiskey (careful, it may flame even if you aren't trying to be dashing!) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately. Serves 4 |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1/2 hour |
Personal
Notes: |
Personal
Notes: This is so easy and so French classic. Have a great Pinot or Cabernet ready. I ate this in Europe quite a bit and had it with other liquors as well. You can experiment with the alcohols, I use Hennessey, but you can use Jack Daniels, sherry, Sambuca, etc. for different flavor. Whatever you have on hand. Just make sure it's something drink quality and not grocery store junk.
Serve with roasted potatoes that cook themselves and simple steamed green beans with butter and slivered almonds. You can't go wrong and it's great for a couple's night or a romantic evening You won't be a kitchen slave and this could lead to something else so make sure the other two people leave early!
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