14oz Steak Au Poivre Recipe

Directions

1. 1

   Prepare crispy onions

   Heat oil in a deep skillet to 350°F (175°C). Toss sliced onions in flour seasoned with a pinch of salt until evenly coated. Fry in batches until deep golden brown and crisp, about 2-3 minutes. Drain on paper towels and season lightly with salt. Set aside.

2. 2

   Season and crust the steak

   Pat steak dry. Season generously on all sides with coarse kosher salt. Press crushed black peppercorns onto all surfaces to form a thick crust. Let rest while you preheat the pan.

3. 3

   Sear the steak

   Heat a heavy skillet over high heat with 1 tablespoon oil. When shimmering, add the steak and sear 2-3 minutes per side for medium-rare, or longer to desired doneness. Reduce heat if needed. During the last minute, add butter and baste the steak with melted butter. Remove steak and let rest on a warm plate.

4. 4

   Make peppercorn brandy sauce

   In the same pan, add minced shallot and minced garlic; sauté until translucent. Carefully pour in brandy and flambé (ignite briefly) to burn off alcohol. Stir in beef stock and crushed peppercorns; simmer until reduced by half. Stir in heavy cream and Dijon mustard; simmer until sauce thickens. If desired, finish with a small pat of butter for gloss. Adjust seasoning with salt.

5. 5

   Finish and plate

   Return the steak to the pan with the sauce for 1-2 minutes to rewarm and coat. Transfer to plates, spoon sauce over the steak, and top with crispy onions. Garnish with thyme leaves if using. Serve immediately.