Steak Au Poivre Recipe

Steak Au Poivre

Impress your guests with the best! Elevate your dining experience with this Steak au Poivre recipe sure to satisfy any gourmand, featuring premium steaks from Harris Teeter! Seared to perfection with a decadent peppercorn crust and paired with a luxurious cognac cream sauce, this meal is a culinary masterpiece worth savoring.

Serves: 2Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Medium

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Serves: 2

Ingredients

  • 2 large Strip Steaks (1 ½ " thick or more)
  • 2 dashes Olive oil
  • Salt to taste
  • 4 tbsp. freshly cracked ground pepper
  • 3 tbsp. butter
  • 2 cloves garlic, minced
  • Optional Garnish
  • freshly chopped parsley

Directions

  • Prior to cooking the steaks, place at room temperature and allow them to set out for 30 minutes. Pat dry with a paper towel, then season with salt.
  • Preheat the oven to 375° F. Pour the olive oil into an ovenproof skillet and place in the oven to preheat.
  • Place cracked black pepper on a plate then press one side of the strip into the pepper until well coated. Repeat with the second steak.
  • Place the heated skillet on the stovetop over high heat. Once the pan begins to smoke, add the steaks to the pan and sear for 2-3 minutes per side. You may wish to use a splatter shield for easier clean up.
  • Place the pan with the steaks into the oven and cook to desired doneness using these approximate times: Rare (120° F to 130° F) for 7 minutes, medium rare (130° F to 140° F) for 8 minutes, and medium (140° F to 150° F) for 10 minutes.
  • Remove the steaks from the oven, add the butter to the skillet and allow it to melt around the steaks. Add the minced garlic to the skillet, and using a spoon, stir the garlic and butter and spoon it over the steaks.
  • Remove the steaks from the skillet (don’t wipe it out) and allow them to rest 5-10 minutes prior to slicing.
  • While the steaks rest, make the sauce.
  • Return the skillet with the butter and juices from the steak over medium heat and add the shallots. Cook until softened, making sure to scrape up the browned bits from the pan.
  • Remove the pan from heat and add the Cognac or Brandy. Place it back on the heat and allow the alcohol to evaporate. Add the heavy cream and simmer for 1-2 minutes, stirring while cooking. Add the butter and stir to incorporate. Remove from heat.
  • Slice the steak and spoon the sauce over the top or serve on the side. Garnish with parsley, if desired.

Serves: 2

Ingredients

  • 2 large Strip Steaks (1 ½ " thick or more)
  • 2 dashes Olive oil
  • Salt to taste
  • 4 tbsp. freshly cracked ground pepper
  • 3 tbsp. butter
  • 2 cloves garlic, minced
  • Optional Garnish
  • freshly chopped parsley

Directions

  • Prior to cooking the steaks, place at room temperature and allow them to set out for 30 minutes. Pat dry with a paper towel, then season with salt.
  • Preheat the oven to 375° F. Pour the olive oil into an ovenproof skillet and place in the oven to preheat.
  • Place cracked black pepper on a plate then press one side of the strip into the pepper until well coated. Repeat with the second steak.
  • Place the heated skillet on the stovetop over high heat. Once the pan begins to smoke, add the steaks to the pan and sear for 2-3 minutes per side. You may wish to use a splatter shield for easier clean up.
  • Place the pan with the steaks into the oven and cook to desired doneness using these approximate times: Rare (120° F to 130° F) for 7 minutes, medium rare (130° F to 140° F) for 8 minutes, and medium (140° F to 150° F) for 10 minutes.
  • Remove the steaks from the oven, add the butter to the skillet and allow it to melt around the steaks. Add the minced garlic to the skillet, and using a spoon, stir the garlic and butter and spoon it over the steaks.
  • Remove the steaks from the skillet (don’t wipe it out) and allow them to rest 5-10 minutes prior to slicing.
  • While the steaks rest, make the sauce.
  • Return the skillet with the butter and juices from the steak over medium heat and add the shallots. Cook until softened, making sure to scrape up the browned bits from the pan.
  • Remove the pan from heat and add the Cognac or Brandy. Place it back on the heat and allow the alcohol to evaporate. Add the heavy cream and simmer for 1-2 minutes, stirring while cooking. Add the butter and stir to incorporate. Remove from heat.
  • Slice the steak and spoon the sauce over the top or serve on the side. Garnish with parsley, if desired.