Steak au Poivre

This past week I made a basic Steak au Poivre for Tom. Traditional Steak au Poivre has a cream based sauce. What I like to do is a little different.

Why I want to do this post today is because Tom did something wonderful to his steak that created the most sensational result. So this post is not only about my recipe for steak with peppercorns...it’s about a new technique Tom did for his steak that I want to share.

Ingredients:

2 - 8oz. NY Strip Steaks or 1 large thick Cowboy Steak

8 ounces wild mushrooms - sliced. Use any kind you like

1/4 cup beef stock

1 TBL butter

1 shallot - chopped

1/2 TBL cognac

2 -3 TBL Olive Oil

1 teaspoon coarse sea salt

1 teaspoon crushed black pepper

1 teaspoon crushed green peppercorn Optional - French Fleur de Sel Sea Salt

Directions:

Begin by crushing all the peppercorns - then spread them out onto a plate.

Dip the steaks into the peppercorns then press gently into the meat.

Allow the steaks to come up to room temperature for one hour.

When ready to cook, use a large cast iron skillet or a non stick skillet, heat the olive oil until it is very hot.

Add the sliced mushrooms and sauté for approx 7-8 minutes. Do not salt or pepper your mushrooms. Once the mushrooms begin to brown add the sliced shallots.

Sauté for 3-4 minutes more. When everything looks done add a pinch of salt and pepper then remove the mushrooms and place aside into a bowl.

Add a bit more olive oil into the skillet. Gently place the steaks into the hot oil and cook on each side for 4 minutes

When the steaks are done remove and plate. Pour the mushrooms back into the hot pan and bring up to temperature for 2 full minutes.

Add next the cognac and the beef stock. Allow everything to simmer for 3-4 minutes. Next add the butter into the pan and stir until full incorporated.

When the sauce appears to thicken pour the sauce over the steaks, keeping some sauce aside if you wish.

Tom’s technique: Let the steaks rest for another 5-8 minutes. Then reheat the skillet and place the steaks back into the skillet. Sear both sides for one minute on very high heat. (You want to hear a good sizzle).

Place each steak on a plate and top with the desired amount of mushrooms. You can quickly reheat the mushrooms in the pan if needed.

*I happen to like the mushrooms and sauce at room temperature.

The final touch is to add a pinch of course sea salt over the steaks - *French sea salt if you have it. Or use a good coarse sea salt.

ENJOY!