Steak Au Poivre (Morton’s)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    tablespoons chopped shallots
  • 2
    tablespoons cracked mixed peppercorns (red, green, white and black peppercorns, See note above)
  • 12
    cup cognac
  • 3
    tablespoons undiluted store-bought veal demi-glace (See note above)
  • 34
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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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