Steak au Poivre is a classic French dish featuring a pepper-crusted steak with a rich, flavorful red wine pan sauce. Perfect for a special dinner!
Ingredients:
For the Steak:
- 2 New York strip steaks or filet mignon (about 1-inch thick)
- 2 tablespoons black peppercorns, crushed
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Red Wine Pan Sauce:
- 2 tablespoons shallots, finely minced
- ½ cup red wine (Cabernet Sauvignon or Pinot Noir)
- ½ cup beef broth
- ¼ cup heavy cream (optional, for a creamy sauce)
- 1 teaspoon Dijon mustard
- 1 teaspoon butter (for finishing)
Instructions:
1. Prepare the Steaks:
- Pat the steaks dry and season with salt.
- Press crushed black peppercorns onto both sides of the steak.
2. Cook the Steaks:
- Heat olive oil and butter in a heavy skillet over medium-high heat.
- Sear the steaks for 3-4 minutes per side (for medium-rare) or longer for desired doneness.
- Transfer to a plate and let rest.
3. Make the Red Wine Sauce:
- In the same skillet, sauté shallots for 1 minute.
- Deglaze with red wine, scraping up browned bits.
- Add beef broth and simmer for 3-4 minutes.
- Stir in Dijon mustard and heavy cream (if using).
- Finish with butter for a glossy texture.
4. Serve:
- Slice the steak and drizzle with the red wine sauce.
- Serve with mashed potatoes or roasted vegetables.
Tips:
- For extra depth, add a splash of brandy or Cognac before the wine.
- Use freshly crushed peppercorns for the best flavor.
- Let steaks rest for at least 5 minutes before slicing.
