Steak au Poivre Recipe (Classic French Pepper Steak)
Classic steak au poivre with a multi-peppercorn crust, cognac pan sauce, cream, and green peppercorns. Seared on the stove, finished in the oven, restaurant quality at home.
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Ingredients
- 2 1 to 1 1/4-inch thick NY Strip steaks ((about 20 ounces each))
- Kosher salt
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace ((any kind; or rich beef or chicken stock))
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
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