Steak Au Poivre With Red Wine Sauce
Ready In: 45 mins
Serves: 4
Ingredients
- 4 (6 ounce) natural steaks (New York Strip, Tenderloin, or Rib-eye)
- 4 tablespoons black peppercorns, crushed
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon thyme
- 4 tablespoons butter
- salt, to taste
- pepper, to taste
Directions
- Heat skillet over high heat.
- Season steaks w salt and press 1 T peppercorns on each steak.
- Place steaks unpeppered side down in skillet.
- Turn heat to medium-high.
- Sear for 6 minutes, then turn and cook 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium.
- Remove steaks, cover and allow to rest.
- Use same pan to make sauce. Turn heat to medium. Add shallots and garlic and cook until soft.
- Add wine and broth, simmer until reduced by half.
- Stir in butter and thyme, until thickened.
- Salt and pepper to taste. Spoon over sliced steaks.
- Serve with french fries!
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