Steak au Poivre

SilverSage

Resident Crone
I used filets, but it will work with lean, well trimmed strip steaks as well.

Mise:
Crush a couple tablespoons of peppercorns - don't grind them, you want it coarse. Pat the meat dry and season with salt only. Set both sides of the meat in the pepper and pat in firmly.

Finely mince a tablespoon or 2 of shallots.

Combine in a cup a cup of beef stock and a couple teaspoons of glace de viande (if you have it).

Set out cognac, cream, lemon, butter.

Procedure:
Melt some butter over medium high heat. Saute steaks on both sides to desired doneness. Remove and set aside to keep warm.

Add a little more butter if needed. Saute shallots until lightly carmelized.

Deglaze pan with a couple tablespoons of cognac.

Add the stock and glace and reduce over high heat until it napps a spoon.

Stir in a couple tablespoons of heavy cream and reduce slightly.

Check seasoning and brighten it up with a small splash of cognac and a squeeze of lemon.

Spoon a little over the steaks and pass the rest on the side.
 

Attachments

  • 004.jpg
    004.jpg
    58.8 KB · Views: 135
  • 007.jpg
    007.jpg
    72.1 KB · Views: 135
  • 008.jpg
    008.jpg
    86.7 KB · Views: 136
  • 016.jpg
    016.jpg
    73.6 KB · Views: 136
  • 017.jpg
    017.jpg
    90 KB · Views: 137
  • 020.jpg
    020.jpg
    79.2 KB · Views: 132

SilverSage

Resident Crone
The finished plate and the last bite.
 

Attachments

  • 024.jpg
    024.jpg
    72.3 KB · Views: 137
  • 026.jpg
    026.jpg
    56.6 KB · Views: 141
  • 027.jpg
    027.jpg
    80.1 KB · Views: 137
  • 029.jpg
    029.jpg
    58.9 KB · Views: 136
  • 031.jpg
    031.jpg
    75.8 KB · Views: 131
  • 033.jpg
    033.jpg
    51.7 KB · Views: 134
Top