Quick and simple, but mightily impressive, steak au poivre.
What Is Peppercorn Steak?
The following recipe uses crushed black peppercorns, brandy, beef stock, and cream.
Elise Bauer
After searing, then a peppercorn sauce is made and served over the steak.
The ribeye was predictably more tender (more fat marbling), but the top sirloin was also excellent.
If you’re using whole peppercorns, measure them out first, then crack them.
Simply Recipes / Elise Bauer
If you’re using pre-cracked pepper, use 1 1/2 tablespoons.
Note that some peppercorns are hotter than others.
To crack peppercorns, use this easy technique.
Simply Recipes / Elise Bauer
Place the desired amount of peppercorns in a zipper bag to keep them from flying around while being cracked.
What to Serve With Peppercorn Steak
Peppercorn Steak
What kind of steak?
(Avoid chuck, that’s best left for pot roasts.)
Simply Recipes / Elise Bauer
Heat the oil in a large saute pan over high heat.
(Use a pan that can handle high heat.
Cast iron works well for this, or hard anodized aluminum.)
Simply Recipes / Elise Bauer
When the oil begins to smoke, take the pan off the heat.
Return the pan to the heat and turn the heat down to medium-high.
Sear, without moving the steaks, for at least 4 minutes.
Simply Recipes / Elise Bauer
If it sticks to the pan, let it cook for another minute or two on that side.
Use thefinger test for donenessor a meat thermometer.
Tent with aluminum foil and let the steak rest while you are preparing the sauce.
Simply Recipes / Elise Bauer
Add the shallots to the pan and saute for 2 minutes.
Once the brandy is almost cooked away, add the beef stock and turn the heat to high.
Pour in the heavy cream and resume boiling.
Again, boil down until it’s possible for you to make that telltale trail from the wooden spoon.
Taste for salt and add if needed.
Pour the sauce over the steaks right when you serve.
