Description
Classic French Steak au Poivre features perfectly seared NY Strip steaks coated with cracked peppercorns and finished in the oven, served with a luxurious creamy peppercorn sauce enriched with brandy, demiglace, and butter for a rich, flavorful meal.
Ingredients
Scale
Steaks
- 2 NY Strip steaks, 1 to 1 1/4-inch thick (about 20 ounces each)
- Kosher salt, to taste
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
Sauce
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace (or rich beef or chicken stock)
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F. Heat a large, heavy skillet, preferably cast iron, over high heat to get it very hot for searing the steaks.
- Season the Steaks: Pat the steaks dry with paper towels. Season both sides generously with kosher salt. Press the coarsely cracked peppercorns evenly into each side of the steaks to form a crust.
- Sear the Steaks: Add the vegetable oil to the hot skillet. Place the steaks in the pan and sear the bottom side until a deep brown crust forms, about 4 minutes. Flip the steaks to sear the other side similarly.
- Finish Cooking in the Oven: Transfer the skillet with the steaks to the preheated oven. Bake for 5 to 7 minutes until the internal temperature reaches 125°F for medium-rare. Remove from oven and let steaks rest on a cutting board for at least 5 minutes.
- Make the Sauce: Using the same skillet with the steak juices, place over medium heat. Add chopped shallots and cook about 2 minutes until softened. Pour in the brandy or cognac carefully, allowing it to cook down and reduce by half, about 2 minutes. If the liquid ignites, let flames subside naturally.
- Finish the Sauce: Stir in the demiglace (or stock), heavy cream, and sherry vinegar. Simmer the sauce while stirring frequently for 3 to 5 minutes until thickened. Stir in the drained green peppercorns and unsalted butter until the sauce is rich and glossy.
- Serve: Slice the rested steaks if desired and generously spoon the warm peppercorn cream sauce over the top. Serve immediately for best flavor.
Notes
- Use a cast iron skillet or a heavy-bottom pan for the best sear on the steaks.
- Letting the steaks rest after cooking allows juices to redistribute, keeping them tender and juicy.
- If you do not have demiglace, use a rich beef stock or reduced chicken stock as a substitute.
- Be cautious when flambéing the brandy to avoid flare-ups – do not add brandy under a lit burner.
- Adjust cooking times if your steaks are thicker or thinner than the recommended size.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
