Steak Au Poivre

Steak Au Poivre

It is thought that Steak au Poivre descended from what is known as Steak Diane.  Some food historians believe that the origins can be traced to Leopold I of Germany in 1790.  There are quite a few chefs who claim to have created this dish in either Paris or Monte Carlo. This steak is covered with coarsely ground pepper before sautéing or broiling.  Steak au Poivre is usually finished either by topping it with a chunk of butter or by making a simple sauce from the pan drippings.  You can serve with mashed potatoes or pomme frites.  You most likely may find this dish in traditional French restaurants. 

INGREDIENTS

Four 1” Thick Strip Steaks

2 Teaspoons Kosher Salt

½ Teaspoon Black Pepper

1 Tablespoon Olive Oil

1/3 Cup Chopped Shallots

¼ Cup Butter That Is Cut Into 2 Pieces

½ Cup Cognac

¾ Cup Heavy Cream

Salt & pepper both sides of each steak.  Heat the olive oil in a large heavy skillet over a high heat and sauté the steaks (2 at a time) for 3 to 4 minutes on each side.  Transfer the steaks to a heatproof dish and keep them warm in the oven at 175° F. Pour out any leftover liquid from the skillet and lower the heat to medium.  Next add the shallots to the skillet along with 1 piece of butter and sauté for 5 minutes until cooked.  Very carefully add the Cognac and bring to a boil for 3 minutes until the sauce thickens.  The Cognac may flame so be careful.  Stir in the cream and the other piece of butter.  Heat through and stir constantly.  Serve the sauce over the steaks immediately.  Serves 4