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Strip Steak au Poivre

I now now not too long ago had textbook-perfect steak au poivre at Gjusta in Venice, CA. Whereas you haven’t had it sooner than, it’s a fundamental French dish of steak sopping wet in creamy pepper sauce. It’s ancient college, but I mediate it deserves a comeback, which is why it got a establish in my first cookbook, out this April. A nice decrease of steak is pan-fried (set off all of your vents and originate the house windows), and its juices, along with cognac, cream, and shadowy pepper change into a pan sauce of your 10 p.m. Parisian dinner dreams. Make sure that that to exercise freshly ground pepper, which has a brighter, more energizing taste than the preground stuff. Whether you employ a mortar and pestle or a pepper mill, grind or crack the peppercorns as coarsely as possible so that they add immense pops of taste and crunch. —Molly Baz

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Ingredients

4 Servings

2

1½”-thick Novel York strip steaks (about 1½ lb. full)

Kosher salt, freshly ground pepper

1

Tbsp. total shadowy peppercorns

2

Tbsp. vegetable oil

4

garlic cloves, 2 smashed, 2 thinly sliced

3

sprigs thyme

3

Tbsp. unsalted butter, divided

1

natty shallot, finely chopped

cup cognac, dry sherry, or brandy

½

cup heavy cream

Flaky sea salt

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