Steak Au Poivre with Flamed Brandy and Mustard Sauce
By Tested and Perfected in the Sur La Table Kitchen
Steak Au Poivre with Flamed Brandy and Mustard Sauce
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
4 servings
4 (6-ounce) steaks such as filet mignon or New York strip steaks
2 tablespoon black peppercorns
Kosher salt
2 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
2 large shallots, minced
1/4 cup brandy
1 cup low-sodium beef broth
1 teaspoon chopped fresh thyme leaves
1/4 cup heavy whipping cream
1 tablespoon Dijon mustard
2 tablespoon black peppercorns
Kosher salt
2 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
2 large shallots, minced
1/4 cup brandy
1 cup low-sodium beef broth
1 teaspoon chopped fresh thyme leaves
1/4 cup heavy whipping cream
1 tablespoon Dijon mustard
Preheat oven to 400°F.
1. Allow steaks to rest at room temperature for 30 minutes. Coarsely grind the peppercorns in a spice grinder or mortar and pestle. Pat steaks dry and season generously on all sides with salt and ground peppercorns.
2. To cook the steaks: To a large skillet set over medium-high heat, add 1 tablespoon butter and oil. When butter melts and foam subsides, add steaks and sear until deep brown, about 5 minutes. Using tongs, turn steaks over and transfer the skillet to the preheated oven. Finish cooking the steaks to your desired doneness or until an instant-read thermometer inserted in the thickest part registers 128°F, about 4 minutes for medium-rare. Remove steak from oven and place on a cutting board with a well. Loosely cover with aluminum foil and rest for 10 minutes.
3. To prepare sauce: Return skillet to medium heat and add the shallots; sauté, stirring constantly until softened, 2 to 3 minutes. Remove skillet from heat and carefully pour in Brandy. Using a long-stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Add broth and thyme, stirring the bottom of the skillet with a wooden spoon to release browned bits and simmer until liquid is reduced by half, 8 to 10 minutes. Taste and adjust seasoning with salt and pepper. Stir in the cream and mustard. Taste and adjust seasoning with salt and pepper. Stir in remaining 1 tablespoon butter and keep warm.
4. To serve: Thinly slice the steaks against the grain and divide slices among 4 warmed dinner plates. Top sliced steak with sauce and serve immediately.
1. Allow steaks to rest at room temperature for 30 minutes. Coarsely grind the peppercorns in a spice grinder or mortar and pestle. Pat steaks dry and season generously on all sides with salt and ground peppercorns.
2. To cook the steaks: To a large skillet set over medium-high heat, add 1 tablespoon butter and oil. When butter melts and foam subsides, add steaks and sear until deep brown, about 5 minutes. Using tongs, turn steaks over and transfer the skillet to the preheated oven. Finish cooking the steaks to your desired doneness or until an instant-read thermometer inserted in the thickest part registers 128°F, about 4 minutes for medium-rare. Remove steak from oven and place on a cutting board with a well. Loosely cover with aluminum foil and rest for 10 minutes.
3. To prepare sauce: Return skillet to medium heat and add the shallots; sauté, stirring constantly until softened, 2 to 3 minutes. Remove skillet from heat and carefully pour in Brandy. Using a long-stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Add broth and thyme, stirring the bottom of the skillet with a wooden spoon to release browned bits and simmer until liquid is reduced by half, 8 to 10 minutes. Taste and adjust seasoning with salt and pepper. Stir in the cream and mustard. Taste and adjust seasoning with salt and pepper. Stir in remaining 1 tablespoon butter and keep warm.
4. To serve: Thinly slice the steaks against the grain and divide slices among 4 warmed dinner plates. Top sliced steak with sauce and serve immediately.