Spicy Steak Au Poivre
Spicy Steak Au Poivre
Steak au Poivre is one of those dishes that can feel sophisticated and homey at the same time. Simple to prepare, this flavorful steak can be ready to serve in less than 30 minutes with just a cast iron skillet. So whether you’re hosting guests or just want to step away from the grill, we think you’ll like the spiciness we achieve in our recipe with the addition The Original seasoning and dijon mustard.
(2) 6-8 oz boneless strip or filet mignon steaks ¾-1” thick, roughly 4” in diameter, room temperature
2 Teaspoons Crushed Whole Peppercorns
1 Teaspoon Your favorite Sleepers Seasoning
1 Tablespoon Dijon Mustard
1 Tablespoon Olive Oil
4 oz unsalted butter
1 shallot, minced*
1 Cup Beef Bouillon or Broth
¼ Cup Heavy Cream
⅛ Cup Brandy, Bourbon, Sherry, Cognac or Port plus 1 Tablespoon
½ Teaspoon Fresh Lemon Juice or Balsamic Vinegar
- Pat the steaks dry with paper towels.
- Crush together the peppercorns with seasoning.
- With your fingers, massage a little olive oil into one side of the steak and a dash of salt. Turn over and smear the dijon mustard over the steak surface then press the peppercorn mixture into the steak flesh. Set aside 15-30 minutes.
- Melt 1 tablespoon of butter in the skillet on medium heat. Add shallot and cook about 3 minutes. Add the beef bouillon. Increase heat to high and bring to a boil. Cook until it reduces by about half. About 7-10 minutes. Then pour off liquid and set aside.
- Return the skillet to heat and add about a tablespoon of oil. Heat to moderately high--you'll know it's hot enough when the butter foams.
- Place steaks in pan, peppered side up. Put the cake pan on top of steak for weight and press down while cooking steak on one side without moving, about 6 minutes.
- Using tongs flip steaks to cook the peppered side. Here's where your preferred temperature comes into play: If you like steak medium rare to medium it take another 4-6 minutes. You'll know it's rare to medium rare in about 3-4 minutes when you see little droplets of red juice start to ooze...For medium you can use the finger test, and look for springiness or grab your meat thermometer.
- When at your preferred doneness, remove steaks from pan and set aside on a warm platter and let rest.
- Pour reserved broth back into pan with cream and spirit. Increase heat in pan to high and scrape the bits into the liquid. Simmer until deep brown and thick enough to coat your spoon. About 5 minutes.
- Remove pan from heat and add in the remaining butter, 1 more splash of spirit and the lemon. Taste and season with salt if needed. 11. Arrange the steaks on your plate and add any preferred sides...for brunch you could do eggs or fried potatoes or even a crisp salad rounds out the richness very well.
Fried or baked potatoes or classic pomme frites
Sautéed spinach or another seasonal vegetable
Or just a light, fresh tossed salad or in the summer, a few slices of juicy heirloom tomatoes
Cast Iron Skillet
Another smaller skillet or round cake pan
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