Classic Steaks Au Poivre
This recipe for Pepper-Crusted New York Steak with Brandy Butter Sauce is a perfect balance of flavors and textures. The crust of coarsely ground pepper adds a bold kick to the juicy, tender steaks, while the rich brandy butter sauce elevates the dish to a whole new level of indulgence. With each bite, you'll savor the savory notes of shallots and the luxurious velvety texture of the sauce. This dish is sure to impress your dinner guests and make any meal feel like a special occasion. Enjoy!
— Constant Cookbook
Ingredients
- 2 tsp. coarsely ground pepper
- 2 New York steaks, each 10 to 12 oz.
- Salt, to taste
- 2 Tbs. olive oil
- 2 Tbs. minced shallot
- 1/4 cup brandy
- 1 Tbs. veal or beef demi-glace
- 1 cup low-sodium beef stock
- 4 Tbs. (1/2 stick) unsalted butter,
- cut into 4 pieces
Instructions
- Spread the pepper out on a baking sheet. Season the steaks on both sides with salt, then press the steaks into the pepper, coating both sides.
- In a deep sauté pan over medium-high heat, warm the olive oil until shimmering. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a warmed platter and cover loosely with aluminum foil.
- Pour off the excess fat from the pan and set the pan over medium heat. Add the shallot and sauté until translucent, 2 to 3 minutes. Add the brandy and cook, stirring to scrape up the browned bits from the pan bottom, until most of the liquid has evaporated, about 1 minute. Add the demi-glace and stock and cook until reduced by half, 2 to 3 minutes. Reduce the heat to low and add the butter 1 piece at a time, whisking constantly.
- Strain the sauce through a fine-mesh sieve into a bowl. Spoon the sauce over the steaks and serve immediately. Serves 2.
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