Steak Au Poivre Recipe
New York Strip paired with a classic peppercorn sauce.
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Ingredients
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Steak
Peppercorn Sauce
Method
Preparation of Steak
- 1
Season the Steak
Pat the New York Strip steaks dry with paper towels. Season both sides generously with salt and crush the black peppercorns coarsely. Press the crushed peppercorns into both sides of the steaks.
- 2
Sear the Steak
In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add the seasoned steaks. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. During the last minute, add butter to the skillet, basting the steaks with the melted butter.
- 3
Preparation of Peppercorn Sauce
- 4
Sauté Shallots
In the same skillet used for the steaks, drain excess fat leaving about 1 tablespoon. Add shallots to the skillet over medium heat and sauté for about 2-3 minutes until soft.
- 5
Deglaze with Brandy
Carefully add the brandy to the skillet, scraping the bottom to deglaze and release the browned bits. Allow the brandy to reduce by half, about 3-4 minutes.
- 6
Add Cream and Broth
Stir in the heavy cream and beef broth. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes. Season with additional salt and pepper to taste.
- 7
Finish the Sauce
Remove the skillet from heat and stir in chopped fresh parsley. Serve the sauce over the rested steaks.