Au Poivre Deux Recipe

Prepare steaks

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides lightly with 1 tsp kosher salt.

Crush peppercorns

Coarsely crush the mixed peppercorns using a mortar and pestle or by placing in a zip-top bag and pounding with a heavy skillet until roughly broken but not powdered. Spread the crushed peppercorns on a plate.

Coat steaks

Press both sides of each steak into the crushed peppercorns so a dense crust adheres. Set steaks aside on a plate.

Cook bacon

In a large heavy skillet (cast-iron preferred) over medium heat, add the finely chopped bacon. Cook, stirring occasionally, until the bacon is crisp and the fat is rendered, about 6–8 minutes. Using a slotted spoon, transfer the crisp bacon pieces to a paper-towel-lined plate and reserve the bacon fat in the pan.

Sear steaks

Increase heat to medium-high and add 2 tbsp olive oil and 1 tbsp butter to the bacon-fat-lined pan. When the fat is shimmering and hot, add the pepper-crusted steaks. Sear without moving until a deep brown crust forms, about 3–4 minutes. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness. During the last 30–60 seconds of cooking, top each steak with an equal portion of the reserved crisp bacon and about 3/4 oz (roughly 1 heaping tbsp) crumbled bleu cheese so it begins to melt. Transfer steaks to a warm plate and loosely tent with foil to rest for 6–8 minutes; internal temp will rise slightly.

Sauté shallots

While steaks rest, wipe excess fat from the skillet leaving browned bits (fond) and about 1 tbsp bacon fat/butter mixture. Add 1 tbsp unsalted butter over medium heat. Add the minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Deglaze with wine

Pour in the 1 cup dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce until the liquid is reduced by about half, approximately 6–8 minutes.

Finish sauce

Add 1 cup beef stock, Dijon mustard, Worcestershire sauce, and chopped thyme. Continue to simmer until sauce thickens slightly and reduces to a glossy consistency, about 6–8 minutes. Lower heat to low and stir in 2 tbsp heavy cream. Taste and season with up to 1 tsp salt and 1 tsp freshly ground black pepper. Off heat, whisk in the 4 tsp cold butter pieces one at a time to mount (enrich and slightly thicken) the sauce, whisking until incorporated and glossy.

Fold in bacon and bleu (optional)

If you want more bacon/cheese in the sauce, stir in half of the reserved crisp bacon and 1/2 oz crumbled bleu cheese now so it softens into the sauce (the steaks already have bacon and cheese). Keep the rest of the bacon/cheese for topping or garnish.

Place each rested steak on a warmed plate. Spoon a generous ladle of the burgundy onion sauce alongside and over the top of each steak, letting the bleu cheese and bacon on the steak melt further into the sauce.

Scatter remaining crisp bacon over the steaks and sprinkle with chopped fresh parsley. Serve immediately with lemon wedges on the side if desired.