Steak Au Poivre Recipe

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, 15–20 minutes.

Drain potatoes thoroughly in a colander for 2–3 minutes to remove excess moisture. Return potatoes to the warm pot and place over low heat for 1 minute to evaporate remaining water.

Pass potatoes through a ricer or mash very finely. Add warm milk and butter a little at a time, stirring until fully incorporated and smooth. Season with white pepper (if using) and adjust salt to taste. Keep warm on very low heat or in a warm oven (90–100°C / 200–210°F) covered.

Preheat oven to 220°C (425°F). If your marrow bones are whole, split them lengthwise to expose the marrow. Place bones cut-side up on a rimmed baking sheet lined with foil.

Lightly sprinkle bones with coarse sea salt and press the coarsely crushed black peppercorns onto the exposed marrow so they adhere.

Roast in the preheated oven until marrow is bubbling and just starting to separate from the bone, about 12–15 minutes (timing depends on bone size). Remove from oven and sprinkle with chopped parsley and a squeeze of lemon. Keep warm until plating.

Pat steaks very dry with paper towels. Season both sides lightly with kosher salt. Press the coarsely crushed black peppercorns evenly onto both faces of each steak, pressing so they adhere.

Heat a heavy cast-iron skillet or frying pan over high heat until smoking. Add the neutral oil and swirl to coat.

Sear steaks: place steaks in the hot pan and cook without moving until a deep brown crust forms, about 3–4 minutes. Flip and add 1 tablespoon butter to the pan; baste the top of the steaks with the melted butter using a spoon while cooking the second side for 3–4 minutes for medium-rare (internal temp 52–55°C / 125–130°F). Adjust time for preferred doneness.

Transfer steaks to a warm plate and tent loosely with foil to rest for 6–8 minutes.

Pan Sauce

Reduce heat to medium. If the pan is very dry, add a splash (about 1 tbs) of oil. Add the minced shallot and sauté 30–45 seconds until softened but not browned. Carefully add the brandy or cognac and, standing back, ignite with a long lighter or let simmer to burn off alcohol and reduce by half (about 1 minute).

Add the beef stock and scrape up browned bits with a wooden spoon. Simmer until reduced by about half, 3–5 minutes. Stir in the heavy cream and the remaining 1 tablespoon butter, swirling until slightly thickened, about 2–3 minutes. Taste and season very lightly with salt (pepper already present from crust).

Return steaks to the pan briefly (30–60 seconds) to warm and coat with sauce, or spoon the sauce over when plating.

Spoon a generous portion of potato purée onto each plate, making a shallow well for the steak and marrow.

Place a rested steak on the purée. Spoon pan sauce over the steak.

Arrange a piece of roasted bone marrow next to the steak (or one half per person). Garnish marrow with a sprinkle of parsley and a lemon wedge on the side. Finish plate with microgreens or parsley.

Serve immediately. To eat the marrow: spread warm marrow on toast or mix with a little purée, and enjoy with the steak.