- Special Pricing
Steak au Poivre
- Active Time 25m
- Total Time 25m
This dish is a classic in France and always wonderful with a frisée salad, french fries and a bottle of red wine. For sear-roasting steak, a cast-iron pan works best.
- 4 New York strip or sirloin steaks (6 to 8 ounces each), 3/4 inch thick, patted dry
- 3 tablespoons coarsely ground black peppercorns
- Olive oil for the pan
- 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
- 4 to 6 tablespoons butter, sliced
Heat the oven to 500 degrees F.
Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 min. (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks. 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. Transfer the steaks to a warm plate and tent with foil.
With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it’s reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks and serve immediately with more sauce on the side.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
324 calories; 19g total fat; 100mg cholesterol; 72mg sodium; 4g carbohydrates; 1g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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