Steak au Poivre

Name: Steak au Poivre
Cuisine: French
Ingredients: 4 (3/4- to 1-inch-thick) boneless beef top-loin (strip) steaks (8 to 10 oz each); 1 tablespoon kosher salt; 2 tablespoons whole black peppercorns; 1 tablespoon vegetable oil; 1/3 cup finely chopped shallots; 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces; 1/2 cup Cognac or other brandy; 3/4 cup heavy cream

Instructions

We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 — and there's a reason why, even after we started adorning meat with chiles, salts, and dry rubs, we continue to return to this dish. Why? Because it's so darn good.

Updated at: Fri, 13 Dec 2024 00:54:56 GMT