Recipe: Steak Au Poivre
Ingredients:
1” Steak boneless ribeye - with fat cap if possible
Approx. 1 tbsp each of Black Peppercorn, Green and Pink if found
Coarse Salt
Butter - Unsalted
2 oz. Brandy or Cognac
2/3 Cups of 35% Cooking Cream
Steps:
With a sharp knife, score the fat cap-slice through the fat layer Salt Steak and set aside – about 10 – 15 mins. Look for beads of moisture forming on top of steak
Crush peppercorns in mortar and pestle
Sift peppercorns through sieve to separate dust
Brush off salt on steak and dab moisture away
Mix half amount of Salt and Crushed Peppercorns onto steak
Heat Pan Medium to High heat Fat Cap down first in pan to sear and melt a bit of the fat Sear rest of Steak
Cook Steak to about 125 degrees F, then remove from heat and set aside. It will continue to cook while resting, to reach a perfect Medium Rare.
Wipe pan lightly to remove any burnt peppercorns
Pour Brandy or Cognac into pan & ignite. A fireplace lighter works well
Let the alcohol burn off
Add 35% Cream medium heat
Add in remainder Crushed Peppercorns, salt and butter to taste
Cook cream till it gets thick enough to coat back of spoon. Run a finger through cream on spoon.. should leave a trail
Once thick enough then pour out of pan and into pitcher. Set aside Slice steak onto plate. Sautéd Asparagus is a perfect veg for this Drizzle sauce onto steak.... and enjoy!