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Steak au Poivre

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Secret Recipe Club

It’s been a while since I participated in the Secret Recipe Club, since I opted out for the busy month of December and the club was closed for renovations during January, so I was so eager to finally participate again!  I absolutely love the anticipation of waiting to find out who my blog assignment is, then stealthily stalking their blog and picking the perfect recipe to make and share for reveal day.  That’s my favorite part, but it’s also a lot of fun to hunt down who was assigned to me after the big reveal and see what recipe they chose.  Fun, fun, fun! :)

This month I was assigned to Cupcake Muffin, which is the most expansive blog I’ve been assigned to so far.  There are so many delicious recipes in every category that it took quite a while to mark all the ones I liked and finally decide on “the one.”

I’m sure you are shocked that I didn’t pick a sweet treat, right?  So am I! :)  I figured since it’s getting close to Valentine’s Day, and I already have plenty of chocolatey recipes for you to choose from for dessert, I’d offer this fancy steak up as a consideration for your main course if you plan to have a romantic meal at home.   Also, I have ZERO steak recipes on my blog so I guess it’s about time I bit the bullet and added one.  Plus, the husband loves steak and usually if he wants it, I force him to make it himself (I’m sort of anti-steak), but I knew he would appreciate one that wasn’t rubbery and overcooked (his specialty) so I decided to be nice to every one and give you what you want. Aren’t I such a trooper? ;)

The steak is rich and so flavorful–peppery, but not overly so, despite the stunning amount of it in the recipe, and the cream sauce just brings it together so very nicely.  Despite my personal distaste for steak, I thought this was delicious and the best steak I’ve ever had in my life.

I usually covertly watch my husband while he eats, trying to see his reaction and judge whether I made a winner or a loser in his estimation.  Well, he had no reaction to this steak, except to shovel it into his mouth steadily without pausing to look up.  He knows how important it is to me to know if he likes what I’ve made, so I was a little uncertain, despite the proof of his enjoyment staring me in the face, until he was almost finished and finally remembered to look up and give his verdict.  He said it was the best steak he’s ever had!!  Coming from such a carnivore as he, this is a great compliment and a testament to the wonderful recipe.  Thank you, Sara, for sharing it–my husband is eternally grateful! This will be my go-to recipe for when I need to butter him up. :)

*Side note: Steak “au poivre” is French and translates to pepper steak. It is pronounced steak “oh pwav” or steak “oh pwavrah,” depending on which French chef you listen to.  (You can hear it pronounced from a French chef the first way on this video if you skip to :16, and the second way on this video if you skip to :42.)  I looked this up just so I wouldn’t sound a fool when I told Dennis what I was serving, and I thought I’d share for those who know as little French as I do.  I prefer to say steak oh pwav because it’s easier. :)

Steak au Poivre

Printable recipe
Printable recipe with picture

2 boneless beef strip steaks (about 1 pound total)
Kosher salt
1 1/2 tablespoons freshly ground black peppercorns
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup brandy (or cognac if you’re feeling extra-fancy)
1/3 cup heavy cream
1 tablespoon chopped fresh parsley

Remove the steaks from the fridge and allow to sit at room temperature for 30 minutes to an hour before cooking.  (A cold steak will contract when it hits the heat, causing the meat to become tough during cooking.)  Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare), turning the heat down to medium after both sides are seared if you wish to cook it beyond medium rare. Transfer the steaks to a plate and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When the butter is melted, add the shallots and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the brandy*. Return the skillet to medium heat and cook, whisking, until the brandy reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt. Transfer the steaks to dinner plates and top with the sauce.

Serves 2

*Note: Sara cautions to be careful when adding the alcohol if you have a gas stove because the alcohol will most likely ignite, as it did on hers (mine is electric and did not). Be sure to stand back and keep your hair out of the way just in case!

Recipe source: Cupcake Muffin

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

29 responses »

  1. Looks delicious!! Are those mashed potatoes on the side? How do you keep yours so white? Mine always end up yellowish (I’m guessing from the butter).

  2. YUM! Yes, these may have to be on our Valentine’s week menu. Thanks for making the sacrifice for us and putting up a great steak recipe even though your natural inclinations may have led you elsewhere. I love a good steak but have never learned how to cook one really well, so now’s the time!

    • You’re welcome! The lack of knowledge about cooking steak correctly is actually the main reason why I didn’t like to cook them and should have included some info on it here that I’ve learned, namely: 1) let the steak rest at room temperature for an hour or more before cooking, 2) turn the heat on your skillet to medium high to get a good sear on the outside of the meat before turning it down to medium to cook the rest of the way, and 3) let your steak rest after cooking for 10 minutes to allow the juices to reincorporate themselves throughout the steak before you cut into it. Makes for a very nice, tender, and juicy steak!

  3. I’d bet that if I made this my husband would also declare it the best steak ever, looks delish.

  4. Hi there, I’m so glad you liked the recipes! This is definitely one of my favorite ways to prepare steak, and totally perfect for a romantic meal. So glad you guys both enjoyed it! :)

  5. This sounds awesome! I’m not a big red meat eater but I do like a steak now and then. I’m pretty sure I couldn’t handle something THIS big but I’ll do it with something smaller. My husband would love it, I know he would!

  6. That looks delicious, I am a big fan but haven’t made this in years…bookmarked another recipe! SRC day does that!

  7. Mmm, dinner at your house sounds like a real treat.

  8. Steak au poivre is an all-time classic, rarely it fails to satisfy us carnivores :D I happened to have done a similar recipe for this round of SRC but mine had a peanut-butter and pomegranate molasses sauce… You think hubby will shovel that too? I sure did lol

  9. Beautiful steak! I could use one right now :-). Love the presentation too

  10. Great choice for SRC and it sounds like you got a good assignment. I absolutely adore SRC and have met some of my best cyber friends that way. :)

  11. I’m not sure how I missed this today! I’m glad I can see it on my email. I love steak and pretty much only grill it or broil if I have to. This recipe is on my MUST try list. The steak, the sauce, the pepper it all sounds so wonderful!! Starting the grill up this week (again) for this recipe! :)

  12. Steak looks wonderful! We love a good steak here! Great pick for SRC

  13. I’ve been trying to decide what to make my husband for our Valentine’s dinner, i think this may be the winner! Looks fantastic!

  14. Now this is the kind of dish my Hubby would appreciate. He’s not such a fan of all the desserts I make. Will be saving this one for sure.

  15. so you are posting again! really lovely meal you prepared here. I usually do it with green pepper and fillet mignon, in Italian “filetto al pepe verde”. your variation looks yummie as well, will have to give it a try.

  16. I’ve been meaning to try Steak Au Poivre for a while now. Great recipe for the SRC!

  17. Oh wow this looks so good! I’ve had this out at restaurants but haven’t yet tried making it myself. The recipe looks simple though so I’ll have to give it go!

  18. I haven’t made this in years and now I can’t wait. Looks very good.

    What a great idea the secret recipe club is.

  19. What a great choice. Red meat is my weakness in the kitchen but sounds like this is a winner, may give it a shot.

  20. I love steak au poivre and this rendition looks absolutely amazing! I know my husband would love it as well. Great SRC pick!

  21. Several years ago when my hubby and I lived in Vegas, there was a restaurant we used to frequent that made an amazing Steak au Poivre! I love it! This looks fabulous :)

  22. My husband would love that steak! I’m like you, not my favorite thing, but once or twice a year, I don’t mind a really good steak. Looks like such a great meal you made there!

  23. This sounds so good. I have always shied away from cooking with alcohol because of my husband but I would LOVE to try this recipe!

    Thanks for sharing.

    • My husband deplores alcohol and actually shudders even thinking about it, so I was a little hesitant on this one as well. However, the alcohol completely cooks out so you can’t even tell it’s there. I’m sure people who drink could tell there is a nice flavor from the brandy, but I couldn’t tell. All we knew was that it tasted good.

      That said, you could probably substitute chicken broth for the brandy…or maybe leave it out.

  24. This looks mighty tasty. I laughed at the alcohol comment. I just had that happen to me. I made a glaze with whiskey and I have a dual fuel oven. I’ll be darned if I didn’t do a messy pour and had the whole pan on fire. Luckily the lid was nearby. But scary as heck when you know there is a gas line attached for sure.

  25. Loving this. I am such a steak and sauce girl. I’m always hesitant about the peppercorns but it looks so good and your steaks are nicely charred. YUM!

  26. Pingback: Coming soon to a blog near you… « Veronica's Cornucopia

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