Steak Au Poivre
Steak au Poivre is a classic restaurant dish that is easy to make and only takes a few ingredients. Make this for your next date-night dinner or to turn any night into a special occasion.
Prep Time10 mins
Cook Time15 mins
- 2 10 ounce New York Strip Steaks
- 1 tbsp dijon mustard
- 2 tbsp cracked black pepper
- sea salt to taste
au Poivre sauce
- 1 tbsp olive oil
- 2 tbsp shallot minced
- 1 cup mushrooms sliced
- 1/4 cup brandy
- 1/4 cup heavy cream *may substitute light cream, half and half or plain greek yogurt
- 1/2 cup chicken stock *may substitute beef or vegetable stock
- 1 tbsp butter
- 1 tbsp flour
- 2 cups spinach
Remove steaks from the refrigerator and allow to come to room temperature (30-45 minutes).
Sprinkle salt to taste on the top and bottom of the steaks.
Spread dijon mustard to one side of steak
Press the mustard side of the steak into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.
Let the steak sit for 10-15 minutes to let the pepper flavor get into the steak.
Heat the oil in a saute pan over high heat. When the pan is quite hot, add the steaks, pepper side down. Saute the steaks for about 1 1/2 to 2 minutes, until well seared. Turn the steak and cook the other side for 1 to 2 minutes. Depending upon how you want your steak cooked it could be done at this point. If you want a well done or medium well steak transfer the steak to a 400 degree preheated oven until it reached the desired temperature.*Make sure to have the kitchen fan on! The pepper can be hard to breathe in as the steaks cook.
au Poivre Sauce
In a pan over medium heat add the olive oil and mushrooms. Saute until mushrooms are cooked then add the shallots. Stir to mix.
Remove the pan from the heat and carefully add the brandy. Place pan back on the stove and keep an arms distance away in case the brandy flames. If it flames it would stay on for long, just until the alcohol burns out.
Add the stock and heavy cream, bringing the liquid back to a boil, slightly reducing the sauce.
Push butter into the flour until well coated and place in the pan stirring to mix in completely. This is a beurre manie and will thicken your sauce.
In another pan, while the sauce is cooking, saute the spinach in a little olive oil.
Calories: 964kcal | Carbohydrates: 17g | Protein: 64g | Fat: 65g | Saturated Fat: 30g | Cholesterol: 231mg | Sodium: 408mg | Potassium: 1331mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3523IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 7mg