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F0fc7e29 5839 40d7 8b4d 3330c82d9d92  2017 01 18 19 34 04
Jonathan Jones
Jonathan Jones

I used a ribeye, but the au poivre sauce works well with strip and sirloin too. I rubbed a coat of EVOO on both sides of my steak, and then rubbed cracked peppercorns (a 5 peppercorn Blend) onto that. Seared on both sides, then finished in the oven for just a few minutes, because I like my steak rare.

Okay, au poivre sauce.

There is fire involved, so do this at your own risk.

Put a large skillet over high heat. Melt 2-3 tablespoons butter. Throw in half a cup minced shallot and stir for a few minutes. Add a handful (literally a handful) of crushed black peppercorns (crush with a mortar & pestle, or throw in a bag and beat the shit out of them with a rolling pin or frying pan). Stir to combine. Add 2-3 minced garlic cloves, and stir until fragrant (about 30 seconds). Add half a cup of cognac or brandy, and flambé.

Yes, fire.

If you don't have a gas stove, let the brandy come to a simmer and use a lighter to ignite the alcohol vapors. Once the flame has extinguished, add half a cup beef stock and reduce by half. Then add a cup of heavy cream. Continue to reduce, tasting for seasoning. Once the sauce has thickened enough to coat the back of a spoon, add another tablespoon or two of butter, and stir to combine. Spoon sauce over steak of your choice. Or eat it like soup; it's that fucking good.

Jaclyn
Jaclyn
I adore your work!
Jonathan Jones
Jonathan Jones
Thanks!