Steak Au Poivre

An American-French restaurant classic.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  cups  unsalted beef stock
• 1  small onion, chopped
• 1  small carrot, chopped
• 1  bay leaf
• 1  sprig thyme
• 1  teaspoon whole black peppercorn
• 1  tablespoon  coarsely crushed black peppercorns
• 1  tablespoon  coarsely crushed green peppercorn
• 4 (8 -10 ounce)  New York strip steaks, cut 1 inch thick, trimmed of excess fat (8-10 oz. each)
• 1  tablespoon  vegetable oil
• 4  tablespoons unsalted butter, cut into 4 pieces
• 2  tablespoons  very finely minced shallots
• 4  tablespoons cognac or 4  tablespoons brandy
• 1⁄2 cup dry white wine
• 2  teaspoons  finely chopped parsley

Directions

1. Add beef stock, onion, carrot, bay leaf, thyme, and whole black peppercorns in a medium saucepan; bring to a boil over high heat.
2. Decrease heat to medium and, maintaining a lively simmer, let stock reduce in volume to about ½ cup.
3. Strain the reduction sauce through a fine mesh strainer into a small bowl, pressing lightly on the vegetables to extract any liquid.
4. Discard the solids and set sauce aside.
5. Meanwhile, combine the crushed black and green peppercorns; firmly press the mixture into the steaks, both the top and bottom sides, coating them evenly.
6. Let the pepper-studded steaks rest at room temperature for 30 minutes.
7. Preheat oven to 200°.
8. Place a cast iron skillet (just large enough to hold the steaks) over med-high heat and let it warm for 4 minutes.
9. Generously salt the top of each steak.
10. Pour the oil into the skillet, coating it evenly; when the oil is hot, add the steaks, salt side down; move them slightly after 30 seconds to help browning.
11. Cook for 3 minutes per side for medium-rare; make sure to salt the second side of each steak before flipping.
12. When the steaks are done, put them in a pan or on a platter and hold them in the warmed oven (the steaks will continue to cook in the oven, so undercook them a bit).
13. Pour off all but 1 tablespoon of fat in the skillet; return skillet to medium heat, adding 1 tablespoon of the butter and shallots.
14. Stir until shallots are softened, about 1 minute.
15. Add in the cognac and white wine, scraping with a wooden spatula to loosen any browned bits.
16. Increase heat to high and reduce liquid by half; add the reduced beef broth and reduce liquid by half again; the sauce should begin to thicken slightly.
17. Add any juices that have accumulated beneath the steaks you are holding in the oven and whisk in the remaining 3 tablespoons butter, parsley, and salt to taste.
18. Place steak on dinner plates; spoon shallots and sauce evenly over and around each one; serve immediately.
19. *Note: Only use dried green peppercorns; do not use green peppercorns in brine; if dried green peppercorns are not available, double the amount of black peppercorns.