Steak Au Poivre
February 09, 2015
Categories: Dinner, Main Dish, Beef, Steak, Sirloin Steak, Filet Mignon Steak, Alcohol, French, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Mother's Day, New Years, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Spring more
"Also known as Peppercorn Steak, this steak is over the top with its fabulous creamy peppercorn sauce! Filet Mignon is often used in this French dish, but New York Strip steaks are substituted with great results in this recipe. I love this steak and serve it when company comes. Impressive and delicious! PLEASE NOTE: To crack the peppercorns, place the whole peppercorns into a zipper bag. Place the bag onto a plastic cutting board, and smash the peppercorns with a meat tenderizer. From Amy's Cooking Adventures Blog"
- Serving Size: 1 (329.9 g)
- Calories 312
- Total Fat - 7 g
- Saturated Fat - 2.9 g
- Cholesterol - 184.8 mg
- Sodium - 3812.7 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.6 g
- Sugars - 0.6 g
- Protein - 54.3 g
- Calcium - 62.2 mg
- Iron - 9.2 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.5 mg
Generously season the steaks with salt. Let the steaks come to room temperature for 30 minutes.
Heat the butter in a cast iron skillet over medium-high heat. Once the butter is melted and bubbly, place the steaks in the pan and sear for 4-5 minutes.
Turn the heat to medium-low and cook the steaks to desired doneness.
Move the steaks to a plate, sprinkle with 2 tablespoons of the cracked peppercorns, and tent loosely with foil.
Place the onions into the same skillet, and cook for 2-3 minutes. Add the Whiskey, and cook until mostly evaporated, scraping any browned bits as it cooks.
Add the beef stock. Turn the heat back up to medium-high, and reduce until a spoon leaves a trail as it’s pulled through the mixture.
Stir in the cream, and cook until thickened.
Remove from heat and stir in the parsley and remaining 1 tablespoon of peppercorns.
Pour the sauce over the steaks, and serve.
Tips & Variations
No special items needed.