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Quick Steak au Poivre

576 Quick Steak au Poivre
You're only 25 minutes away from this amazing steak with cream peppercorn sauce!
skill level
Easy
time
1-30min
servings
4
cost
$
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You're only 25 minutes away from this amazing steak with cream peppercorn sauce!
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ingredients
  • 2 12 oz. Boneless Strip Steaks
  • Olive Oil
  • Kosher Salt and Freshly Ground Pepper
  • 1 Shallot (chopped)
  • 1/3 cup Brandy
  • 2 tablespoons Brined Green Peppercorns
  • 3 tablespoons Demi-glace or 1 cup Stock reduced to 3 tablespoons
  • 1 cup Cream
  • 1 bunch Chives (sliced)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 12 oz. Boneless Strip Steaks
    Olive Oil
    Kosher Salt and Freshly Ground Pepper
    Heat a large cast iron skillet over medium-high heat. Season the Steaks generously with Salt and Freshly Ground Pepper. Drizzle with Olive Oil. Add the Steaks to the pan and sear, cooking about 3 minutes per side for medium rare.
  • 2
    Olive Oil
    1 Shallot (chopped)
    1/3 cup Brandy
    2 tablespoons Brined Green Peppercorns
    3 tablespoons Demi-glace or 1 cup Stock reduced to 3 tablespoons
    1 cup Cream
    Remove Steaks to a plate to rest, and reduce heat to medium. Add a tablespoon of Olive Oil and the Shallot to the pan, and cook until softened, about a minute, and then very carefully add the Brandy. Using a long stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Scrape the bottom of the pan with a wooden spoon, and then add the Green Peppercorns, Stock or Demi-Glace, and bring to a boil. Stir in the Cream, and check seasoning.
  • 3
    1 bunch Chives (sliced)
    Slice Steaks against the grain and divide among 4 plates. Stir the Chives into the sauce, and spoon over the Steaks to serve.

    Helpful Tips:
    1. Allow the steak to rest after heating
    2. As an alternative to the glaze, reduce chicken stock by 2/3  

 
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