Jul 09 2026
Restaurants›Django›New York Strip Au Poivre* Recipe

New York Strip Au Poivre* Recipe

Inspired by Django
Time1h
Serves2

10 oz. peppercorn-encrusted New York strip, Django potatoes, haricots verts, sauce au poivre

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Ingredients

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For the New York Strip

For the Django Potatoes

For the Haricots Verts

For the Sauce Au Poivre

Method

For the New York Strip

  1. 1

    Prepare the Steak

    Remove the New York strip steak from the refrigerator and let it rest at room temperature for about 30 minutes. This allows the meat to cook more evenly.

  2. 2

    Crush the Peppercorns

    Using a mortar and pestle or a rolling pin, crush the black peppercorns until they are coarsely ground.

  3. 3

    Season the Steak

    Rub the steak with kosher salt and then press the crushed peppercorns onto both sides of the steak, ensuring it is well coated.

  4. 4

    Cook the Steak

    Heat olive oil in a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, adjusting time based on desired doneness.

  5. 5

    Rest the Steak

    Once cooked to your liking, remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing.

For the Django Potatoes

  1. 6

    Prepare the Potatoes

    Peel and chop the Yukon Gold potatoes into evenly sized chunks.

  2. 7

    Boil the Potatoes

    Place the chopped potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until fork-tender.

  3. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, and minced garlic. Mash until smooth and creamy. Season with salt to taste.

For the Haricots Verts

  1. 9

    Prepare the Beans

    Trim the ends of the haricots verts and rinse under cold water.

  2. 10

    Blanch the Beans

    Bring a pot of salted water to a boil. Add the haricots verts and cook for 2-3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking.

  3. 11

    Sauté the Beans

    In a skillet, melt butter over medium heat. Add the blanched haricots verts and sauté for 2-3 minutes. Drizzle with lemon juice and season with salt to taste.

For the Sauce Au Poivre

  1. 12

    Sauté the Shallots

    In the same skillet used for the steak, add butter and shallots. Sauté over medium heat until shallots are translucent.

  2. 13

    Add the Brandy

    Carefully add the brandy or cognac to the skillet, scraping the bottom to deglaze and add flavor.

  3. 14

    Make the Sauce

    Stir in the heavy cream and crushed black peppercorns. Simmer for 5-7 minutes until the sauce thickens slightly. Season with salt to taste.

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