Hello friends! In celebration of Bastille Day, I wanted to share with you what is undoubtedly the most popular French steak of all time, Steak Au Poivre! Not only is it the most popular French steak ever, but it is my favorite steak. And the great thing about Steak au Poivre is it's delicious no matter what day of the year it is.So come and celebrate with me and make some Steak Au Poivre. Your friends and family are going to love it! I promise.
1tablespoonClarified Butter (or cooking oil like Avocado or Vegetable Oil)
2teaspoonsCracked Black Peppercorn
2 8 to 10ouncesNY Strip (or your favorite steak)
2tablespoonsCognac (optional)
½cupRich Veal or Beef Stock
¼cupHeavy Whipping Cream
1tablespoonGreen Peppercorn without the brine soaked in Cognac (optional)
2tablespoonsat least Sweet Butter
For the Zucchini Julienne:
1tablespoonSweet Butter
1or 2 Zucchinis depending on their size cut into thick julienne
1tablespoonSundried Tomatoes chopped
1tablespoonShallots chopped
1teaspoonGarlic chopped
Salt and Pepper to taste
For the Potatoes:
12small Potatoes peeled
2tablespoonsButter
Salt and Pepper to taste
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Recipe Instructions
Prepare the Steaks:
If you have the time, salt your steaks on both sides and set in the fridge on a rack not covered and leave them for at least 4 hours up to 48 hours.
Preheat Oven to 500ºF / 260ºC
The next day or when ready to cook, cover the steak generously with cracked black pepper.
In a stainless steel or cast iron sauté pan, heat clarified butter. When hot (400ºF/205ºC) add the steak, and cook on the stove top until golden brown on one side at Least 3 to 4 minutes. DO NOT TOUCH THEM. Flip them on other side and for a couple minutes and transfer to the oven and cook for a few more minutes depending on how thick and how your like your meat cook.
Remove them from oven and let them rest on a plate for a few minutes while you make the sauce.
In the same pan, carefully deglaze the pan with the cognac, stock, cream and the peppercorns (if you have them) bring to boil and let it reduce for a few minutes until it has reached the right consistency. Turn off the heat and add as much butter as you wish!
Spoon sauce over steaks and serve immediately.
Prepare the Zucchini Julienne:
In a Non Stick Fry Pan, heat the butter, when hot add the zucchini and sauté for a couple minutes. Add the shallots and sundried tomatoes. When they are cooked (tender but not too soft) add the garlic and the last minute.
Prepare the Potatoes:
Poach the potatoes until they are fully cooked, drain them and place them on a paper towel to make sure they are dry.
In a small Non Stick Fry Pan, heat the butter and when hot add your potatoes and cook them until light golden brown on all sides.
You can find the items below used in making this dish at our online store!