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Steak au Poivre

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Inspired by a recent Ree post, this is a simple steak that is seared, finished in an oven, then served with an incredible brandy cream pan sauce.

Ingredients

  • 1-¾ pound Flat Iron Steak (USDA Choice)
  • ¼ cups Olive Oil
  • 3 Tablespoons Black Peppercorns, Cracked To A Medium Consistency
  • 8 Tablespoons Butter, Unsalted
  • 1 Tablespoon Beef Base (I Used Better Than Bouillon)
  • ½ cups Water, Hot
  • 1 Tablespoon Dijon Mustard
  • ¼ cups Cognac Or Brandy (I Used Brandy)
  • ½ cups Heavy Whipping Cream
  • Kosher Salt

Preparation

Season each side of the steak with about a teaspoon of salt. Lightly oil both sides of the steak and coat each side with half of the crushed peppercorns. Note: It will look like too much pepper, but just go with it. Let the steak sit at room temperature for about 30 minutes.

Preheat your oven to 425º.

Heat a large heavy oven-safe pan (I recommend cast iron) over medium-high heat. Add the remaining oil and half of the butter to the pan. Sear each side of the steak until it is browned nicely. Move the pan to the oven and cook for 10 minutes (for medium rare).

Mix the beef base and hot water well in a small bowl and set aside.

Remove the pan from the oven, move the steak to a platter, tent with foil, and let it rest.

Put the pan on a burner at medium heat. Add the beef base and water mixture and bring just to a boil while scraping the fond (brown bits) from the bottom of the pan.

Add the mustard and cognac/brandy and continue stirring until the mustard is well-incorporated. Add the remaining butter and heavy cream and stir to combine. Adjust the seasoning of the sauce with salt to taste. Reduce the heat and continue cooking the sauce until it coats the back of a spoon.

Slice the steak across the grain to about 1/4″ and serve drizzled with the sauce. I served mine with Yukon gold potatoes and yellow onion wedges that were roasted with olive oil, salt, and pepper.

9 Comments

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morrisokmom on 3.9.2011

We really liked this recipe!!! I will for sure be making this again in the future!!!!

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morrisokmom on 3.8.2011

Yum!!! We are having this for dinner tonight and I am so excited!!!

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patiodaddio on 1.28.2011

I’m not usually one to brag or to be ostentatious, but this is far beyond good. I say that not because of my particular take on it, it’s just that the entire concept is that good. -John

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CookBakeandDecorate on 1.27.2011

Wow this sure sounds good!

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CookBakeandDecorate on 1.27.2011

Yum this sounds super good!

4 Reviews

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polk2nd on 3.12.2011

Loved this! I tweaked it a bit and used Jack Daniels instead of cognac or brandy, sour cream rather than heavy cream, and smothered a T-bone with it. Next time I think I’ll add mushrooms.

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morrisokmom on 3.9.2011

Loved it!!!!

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sarcasticquilter on 2.28.2011

I have to rate this a 3 (and suspect I would rate Ree’s the same if I had tried her version) becuase of the pepper. The recipe says to coat both sides of the steak with pepper before searing and that it seemed like a lot but to go with it.

I went with it, I hated it. Husband, who likes the seared crust of seasoning on his steak even said it was too much.

So, here’s what I did, added oil, then sprinkled pepper on so that most of the meat was covered. It was not a thick layer. It was just too much.

We are normally a leftover eating family but this one goes into the trash bin. HOWEVER, if we reduced the pepper, I think we would have had a completely different opinion.

So, my advice, if you are a “I want a big black pepper heat/flavor”-type of person, then this is a great recipe.

Otherwise, I would suggest if you aren’t the kind of person mentioned above, I would suggest, sauteeing some shallots in the pan after the beef has cooked (and is resting) along with some mushrooms. This will help round out and cut the pepper flavor.
OR, just reduce the amount of pepper you put on the beef before searing and I think you will have a great flavor.

My thoughts… for whatever they are worth. (I suppose my disclaimer here should say that when at a steakhouse, I ask them to sear without seasoning b/c I like my meat without the extra “heat” of black or red peppers.

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girlcancook on 12.31.2010

Excellent taste! Made this for dinner tonite and how special for new years eve. I also made it with roasted potatoes. It’s a keeper! Thanks for sharing!

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