Steak Au Poivre
From BuonAppetito 8 years ago
- 1 Hour to make
- Serves 4
This is without a doubt my favorite steak recipe. This works with just about any steak.
Ingredients
- Steak of choice Rib Eye shopping list
- About 1/2 cup coarsely ground peppercorns shopping list
- 1 Large onion sliced thin shopping list
- 2 Lbs Sliced button or baby bella mushrooms shopping list
- 4 cloves Minced Garlic shopping list
- Extra Virgin Olive Oil shopping list
- Unsalted butter shopping list
- Heavy Cream about 2 ounces shopping list
- cognac about 2 ounces shopping list
- Salt shopping list
How to make it
- Salt the steaks and dredge the steaks in the cracked peppercorns press down to make the peppercorns stick well. Reserve the leftover peppercorns for later.
- Heat a large heavy skillet preferably cast iron with the oil and 1 tablespoon of butter. Sear the steaks on a high flame until you have a nice crisp coating about 2 minutes on each side. Try to avoid turning until you have a nice sear on the steak.
- After you finish the steaks saute the mushrooms until they begin to soften and cook down about 8 minutes. Then add the onions and allow the onions to become translucent and soften then add the garlic. After about 2 minutes add some salt and the remaining pepper corns there shouldn't be that much cracked peppercorns left. When you smell the garlic add the cognac be careful and step back and ignite the alcohol if you want. Continuously stir until all the alcohol burns off. Add the heavy cream stir to incorporate and add 1 tablespoon of butter allow to melt and remove from the heat. Cover to keep warm
- Put the steaks into a pan and broil for about 4 to 6 minutes until done watch careful not to burn. Remove allow to rest about 8 minutes before cutting into. Put the mushroom and onions on top and serve.
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