Steak An Poivre
Here is a simplified but no less tasty rendition of this great French classic.
- 4 top-quality New York strip steaks, about 10 ounces each and 1 1/2 inches thick
- 5 tablespoons Coastal Goods Paris Pepper, very coarsely crushed with a mortar and pestle
- 1 1/2 teaspoons sea salt
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 cup rich veal or beef stock
- 1/2 cup red wine
- 3 tablespoons brandy
- 1/2 cup heavy cream
- 1 tablespoon imported Dijon mustard, preferably extra strong
- Preheat oven to 425 F. Season the steaks by rubbing then generously all over with the peppercorns and then sprinkling with the salt.
- 0 Heat the oil in a large skillet over high heat. Add the steaks and cook 3 minutes per side to form a crisp coating of the pepper. Transfer the steaks to the oven to finish cooking to desired degree of doneness, about 6 to 8 minutes for medium-rare meat or until a meat thermometer registers between 125 and 130 F. Let the steaks rest 5 to 10 minutes before serving.
- Meanwhile, make the sauce. Discard the oil from the skillet, but try to keep any browned bits clinging to the pan. Add the butter and melt it over medium-high heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the stock, red wine, and brandy and reduce until only about a third cup of liquid remains, 5 to 7 minutes. Add the cream and cook a few minutes more until lightly thickened. Just before serving, swirl in the mustard. Taste for seasoning and adjust to suit.
- Serve the steaks with the sauce spooned generously over them.
- SERVES 4