Mean Chef's Steak Au Poivre |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious. (IHHDRO). Ingredients:
4 (6 -8 ounce) new york strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry |
salt |
3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn |
olive oil, for the pan |
1 cup red wine (cabernet sauvignon or pinot noir) |
4 -6 tablespoons butter, sliced |
Directions:
1. Heat the oven to 500°F.
2. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
3. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
4. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
5. (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
6. For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
7. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
8. Transfer the steaks to a warm plate and tent with foil.
9. With a spoon, remove any fat from the skillet.
10. Put the skillet back on the burner and heat to medium high.
11. Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
12. Whisk in the butter a slice at a time, whisking until completely melted.
13. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
14. Variations: add shallots to the pan sauce, finish with chopped parsley.
15. substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
16. substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
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