A typical French meal consists of a starter, a main course and a dessert. But the main course is the most important part. So, if you want to cook a stylish and luxurious French main course meal right at your home, you can try to cook this simple dish.
Steak au Poivre is a French meal which literarily means steak cooked in pepper. This is a very simple recipe as it requires only a few ingredients and also gets prepared within a very short span of time. But in spite of being so simple, this is an absolutely elegant recipe.
Difficulty Level: Easy
Servings Per Recipe: 4
Preparation Time Required: 10-15 minutes
Cooking Tme Required: 20 minutes
1 large cast iron pan
1 large plate
1 stirring spoon
1 chopping knife
2 lb. of new york strip steak
2 tablespoons of unsalted butter
1/4th cup of heavy cream
2 large shallots, minced
5-6 sprigs of fresh thyme
1 cup of low sodium beef broth
3-4 tablespoons of vegetable oil
1/4th cup of brandy
½ cup of roughly ground black pepper
Salt, to taste
A handful of fresh chopped parsley
Method Of Cooking
1. Take out the meat from the refrigerator at least 1 hour before cooking it and let it sit at room temperature so that it can cook evenly. Once the time elapses, take a plate and crack some black pepper on it. You should grind enough black pepper to coat both the sides of the steaks equally. Then add 1 teaspoon of salt to the ground black pepper and give a little stir to combine.
Once combined, shake the plate a bit to evenly spread the black pepper and salt mixture and then place one of the steaks over the ground black pepper mixture. Press the steak a bit to help the pepper flakes adhere to it and then flip it to coat the other side.
2. Once done, transfer the coated steak to another plate and coat the other steak in the same way. Next, take a cast iron pan and place it on high heat. Add the oil to the pan and let it become piping hot. Once the oil starts smoking tremendously, place the steaks in the pan to sear them.
You may sear one steak at a time if your pan is not large enough. Let the steak sear undisturbed on one side for 5 minutes and then flip it after 5 minutes to sear the other side. Once done, pick up the steak with a tong and keep it aside on a plate. Fry the other steak in the same way and then keep it aside.
3. Once done, discard the excessive oil from the pan by retaining 1 tablespoon of oil in the pan for further cooking. Then place back the pan on the stove and reduce the flame to medium high. Next, put the cube of butter into the oil and wait for it to melt.
Once the butter melts completely, add in the chopped shallots and sauté them for 2-3 minutes or until they turn into a rich golden color. Next, turn off the flame and deglaze the pan with the brandy. Scrape off any bits of meat sticking to the pan and then light up the flame once again.
4. Next, add the beef stock and then let the mixture come to a boil. Once the mixture comes to a boil, put the thyme leaves in it and then season it with salt. Follow that by adding the cream. Stir the mixture a few times to combine the cream.
Now turn the heat up to medium and let the mixture simmer for 4-5 minutes. Once done, turn off the flame and remove the pan from the heat. Then transfer the steaks to serving plates and drizzle the prepared sauce on top of the steaks. Finally, sprinkle the chopped parsley on top to garnish.