Pairs well with Pan-Seared and Oven-Roasted Steak Au Poivre
Sauce / Dressing / Flavoured Butter
Bruno Albouze
2.5K views • 17d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Pan-Seared and Oven-Roasted Steak Au Poivre
(5.0)
3.5M views • 4y ago
109.4K
6.4K
3.1% engagement
A classic French dish, Steak Au Poivre is a peppercorn-crusted steak, pan-seared and then finished in the oven. Served with a cognac cream sauce, gratin potatoes, and buttered green beans.
00:15:00 total
Serves 2
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- New York strip steak - watch the video to see (fat trimmed)
- Cracked black pepper - watch the video to see (heavy coating)
- Mediterranean sea salt - to taste
- Olive oil - watch the video to see
- Butter - watch the video to see (for sauce and green beans)
- Green peppercorn - watch the video to see (in brine, drained and soaked in cognac)
- Cognac - watch the video to see (for deglazing and soaking peppercorns)
- Beef stock - watch the video to see (homemade or store-bought)
- Heavy whipping cream - watch the video to see
- Green beans - watch the video to see (blanched)
- Shallots - watch the video to see (optional, for green beans)
- Gratin potatoes - watch the video to see (recipe linked separately)
Instructions
- Preheat Oven: Preheat oven to 500 degrees Fahrenheit.
- Prepare Steak: Coat the steak heavily with cracked black pepper and Mediterranean sea salt.
- Pan Sear Steak: Heat olive oil in a stainless steel pan over high heat until it reaches 350-375 degrees Fahrenheit. Add the steak to the pan without moving it for 2-3 minutes, then flip and sear the other side.
- Oven Roast: Transfer the pan to the preheated oven and roast for 4-5 minutes or until desired doneness is reached. Use a meat thermometer to check for doneness (130-135 degrees Fahrenheit for medium-rare).
- Make Sauce: Remove steak and let it rest. Deglaze the pan with cognac, add beef stock, and reduce slightly. Add a touch of cream and green peppercorns soaked in cognac. Finish the sauce by whisking in butter off the heat.
- Prepare Green Beans: Sauté blanched green beans in butter, season with salt and pepper.
- Serve: Serve the steak with the cognac cream sauce, gratin potatoes, and buttered green beans.
