French Bistro Classic: Steak au Poivre

There is something soul-satisfying about throwing a steak in a hot saute pan and frying it up for a few minutes on each side. Just keeping it on enough to form a golden brown crust, yet maintaining a pink interior. It's quick, easy and satisfies my carnivore desires. The only way to improve upon the simple pan-fry method of steak cooking is by creating a pan sauce with all the lovely bits of flavor left behind by the meat. Here is how the French do it.

Steak au Poivre adapted from Williams-Sonoma

Ingredients:

1 tbs. coarsely ground pepper

2 New York steaks, about 10 to 12 oz. each

Salt, to taste

2 tbs. extra virgin olive oil

2 tbs. minced shallot

1/4 cup cognac

1 cup low-sodium beef stock

4 Tbs. (1/2 stick) unsalted butter, cut into pieces

 

Method:

Let steaks reach room temperature. 

Season the steaks on both sides with a generous amount of salt. Season with pepper and press the pepper into the steaks, coating both sides. 

In a deep sauté pan over medium-high heat, warm the olive oil. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, a little longer for well done. Transfer the steaks to a platter and cover loosely with aluminum foil. 

Pour off the excess fat from the pan and set the pan over medium heat. Add the shallot and sauté until translucent. Add the cognac and cook, stirring to scrape up the browned bits from the pan, until most of the liquid has evaporated.

Add the beef stock and cook until reduced by half. Reduce the heat to low and add the butter one piece at a time, whisking constantly. 

Spoon the sauce over the steaks and serve immediately. 

I enjoyed these steaks au poivre with an onion and garlic rice and made sure to spoon some sauce over the rice.

Well, this wraps up this week's classic French recipes. Next week I'll be attempting to tackle a Mexican dish. Hopefully, the results will be better than the last time. 

Happy cooking!

Comments

[Lizzy]

Looks delicious!!! It would be a great entree for our Christmas dinner...thanks for sharing.

[Chef Dennis]

it has been years since I even thought about a steak au poivre, what a classic dish! Thanks for sharing this wonderful dish with us, and for stirring memories!
Cheers
Dennis

[eatgreek.net]

it looks well cooked and very tasty!!! (^_^)

[RavieNomNoms]

I haven't ever had this but I am sure I would love it.

[torviewtoronto]

looks good
lovely combination

[Ilke]

Love eating steaks! I will have this recipe handy next time! Never made it this way, thanks for sharing!