The French term Steak Au Poivre literally translates as “steak with peppercorns.” This recipe lives up to its name. It really is steak with peppercorns with a sauce to accompany it. The classic French recipe consists of a strip steak, coated on one side with a mixture of crushed black, white, green, Szechuan and Jamaican peppercorns. The beef is then left to marinade before being seared quickly on either side in a skillet of clarified butter. The searing process locks in the juices and insures a rare to medium-rare interior. It's served with a pan reduction of a cognac (brandy, red wine, sherry) and meat stock with or without cream.Sautéed shallots are traditionally added, although mushrooms or onions are equallycompatible with the earthy flavor of this dish.
This recipe in its most traditional form consists of the following ingredients: a thick, well-marbled strip steak; mixed peppercorns; butter or vegetable oil; minced shallots (onions or mushrooms); cognac (brandy or red-wine); a garnish, such as parsley or watercress. To prepare begin by crushing peppercorns with the back of a skillet, or heavy mallet. To encrust steak, press crushed peppercorns into one side of steak. Allow steak to marinade at least 30 minutes. Heat oil/butter in skillet. Sear steak on both sides on high. Remove steak from skillet and set aside. tauté shallots (mushrooms or onions) in skillet Add additional oil/butter, and saute shallots (mushrooms or onions. Gently scrape drippings from skillet. Add cognac (brandy, red wine) and allow the mixture to flame and burn-off alcohol. Add meat-stock and bring the mixture to a gentle boil. If adding heavy cream, reduce the heat. Plate steak pouring reduction sauce over top. To garnish,sprinkle with chopped parsley of watercress.
It's that simple!
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