Steak Au Poivre
Get this elegant & delicious steak dinner on the table in just 20 minutes!
- step-by-step directions
Steak Au Poivre
- 2 flat iron steaks (6 to 8 ounces each)
- 3 tablespoons crushed black peppercorns
- 3 tablespoons olive oil (divided)
- 3 tablespoons whole green peppercorns (freeze-dried or brined)
- 1 shallot (peeled and minced)
- 1/3 cup whiskey
- 1/4 cup reduced beef stock (or chicken stock)
- 1/2 cup creme fraiche
- 3 tablespoons parsley (chopped)
- kosher salt and freshly ground black pepper (to taste)
- Heat a large cast iron skillet over medium-high heat. Season the steaks generously with kosher salt and crushed black peppercorns. Drizzle the steaks with enough oil to coat, about 1 tablespoon. Add the steaks to the hot skillet to sear for 3 minutes. Flip steaks and cook for 1 more minute for medium rare. Remove the steaks to a plate to rest for 8-10 minutes.
- Wipe out the skillet. Add 2 tablespoons olive oil, green peppercorns and shallot to the pan, cook until softened, about 1 minute. Standing away from the pan, add the whiskey. Bring to a simmer and let whiskey reduce for one minute. Add reduced beef stock and bring to a simmer. Add creme fraiche and stir to combine. Simmer just until thickened. Finish with parsley.
- Slice the steak against the grain. Spoon the finished sauce over the steaks. Serve with Michael's Duchess Potatoes, if desired.
- Cook the steak over high heat on a griddle or grill 80% of the way through on the first side. Flip and sear on the other side just to finish the last minute of cooking. This way the steak gets a beautiful char in a short amount of time.
- To get a more restaurant style plating technique, position food in the center of the plate and create height by stacking.
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