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Prep time
15 minutes
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Cook time
12 minutes
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Serves
2
Author Notes
Steak au poivre, meaning "pepper steak" in French, is a classic dish celebrated for its simplicity and bold flavors. Originating in the bistro culture of France, this dish is traditionally made with filet mignon, a tender and lean cut of beef. However, my version opts for New York strip steak, a flavorful and well-marbled cut that delivers, in my opinion, a richer, more robust flavor. The true star of this dish is the rainbow peppercorn crust. Unlike traditional steak au poivre, which relies solely on black peppercorns, this recipe incorporates a vibrant blend of pink, green, white, and black peppercorns. The result is a steak that's fiery, floral, and earthy, perfectly complemented by a rich and flavorful sauce. —César Pérez
Ingredients
- FOR THE STEAK
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2
New York strip steaks
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4 tablespoons
rainbow peppercorns, coarsely crushed
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2 teaspoons
flaky sea salt (such as Maldon)
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1 tablespoon
avocado oil
- FOR THE SAUCE
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1 tablespoon
butter
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1
shallot, finely minced
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2
garlic cloves, minced
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2
sprigs fresh thyme
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1
bay leaf
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½ cups
cognac
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½ cups
beef broth
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½ cups
heavy cream
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1 tablespoon
grainy Dijon mustard
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1 tablespoon
crème fraîche or sour cream
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Salt and freshly ground rainbow peppercorns to taste
Directions
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Prepare the steaks: Pat the steaks dry with paper towels. Generously coat both sides with the crushed rainbow peppercorns and flaky salt, pressing gently to adhere.
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Sear the steaks: Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes per side for medium-rare, adjusting for your preferred doneness. Transfer the steaks to a plate and tent with foil to rest.
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Make the sauce: In the same skillet, melt the butter over medium heat. Add the shallot, garlic, thyme, and bay leaf. Sauté for 2-3 minutes until softened.
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Deglaze the pan: Remove the pan from the heat and carefully pour in the cognac. Return the pan to the heat.
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Simmer the sauce: Let the cognac reduce by half, scraping up any browned bits from the bottom of the pan. Add the beef broth and heavy cream. Bring to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
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Finish the sauce: Remove the thyme sprigs and bay leaf. Stir in the Dijon mustard and crème fraîche. Season with salt and pepper to taste.
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Serve: Slice the steaks against the grain and add them back into the pan with the sauce or plate the steaks and generously spoon the sauce over. Serve immediately.
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