Steak Au Poivre (Morton’s)
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
The Steaks
- 3 (18 ounce) New York strip steaks, about 2-inches thick (or 3 Kansas City steaks) or (18 ounce) shell steaks (or 3 Kansas City steaks)
- vegetable oil cooking spray
- seasoning salt, to taste
-
The Peppercorn Sauce
- 1 tablespoon unsalted butter
- 1 1⁄2 tablespoons chopped shallots
- 2 tablespoons cracked mixed peppercorns (red, green, white and black peppercorns, See note above)
- 1⁄2 cup cognac
- 3 tablespoons undiluted store-bought veal demi-glace (See note above)
- 3⁄4 cup heavy cream
- salt
directions
- If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
- In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.
- Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely.
- Add ¾ cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.
- Set aside to cool When cool, cover and refrigerate for up to 3 days.
- Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
- Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness.
- Meanwhile, heat the peppercorn sauce if it’s not already warm.
- To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California