Steak au Poivre with Red Wine Sauce: A Classic French Delight

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.