| Level: | Intermediate |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 1 steak and 4 servings of brown sauce |
Ingredients
- 1-ounce all-purpose flour
- 1-ounce butter
- 8 ounces beef stock
- 1 tablespoon crushed peppercorns
- 14 to 16-ounces New York strip steak, trimmed
- 1-ounce olive oil
- 1 tablespoon chopped shallots
- Pinch minced garlic
- 2 ounces brandy
- 2 ounces heavy cream
- Salt and freshly ground black pepper
- Freshly chopped parsley leaves
Instructions
- For the brown sauce:
- Make a roux: add the flour and butter to a small bowl and whisk until combined. Put beef stock in saucepan, over low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps!
- For the Steak au Poivre:
- With a meat mallet gently pound the peppercorns onto both sides of steak. Place a saucepan on medium heat, add olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness. Add shallots and garlic and stir. Do not allow to burn. Remove pan from heat and deglaze with brandy. Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove. Add brown sauce and whisk in the heavy cream. Season with salt and pepper, to taste. If desired, you may remove steak before final mixing. Place steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 488 |
| Total Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 122 mg |
| Sodium | 506 mg |
Reviews
I have always found that adding a light coating of Dijon mustard ( style a boost to flavors being applied. As for the pepper being used, there are hundreds of types out there. I would like to see more dynamics in the use of pepper rather than the standard black or five pepper blend.
The steak should have a heavy layer of brown mustard before the crushed peppercornc are pressed in.
Easy and crowd pleaser.