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Steak au Poivre

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Serves four.

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 oz. each), 3/4 inch thick, patted dry
  • Salt
  • 3 Tbs. coarsely ground black peppercorns
  • Olive oil for the pan
  • 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
  • 4 to 6 Tbs. butter, sliced

Heat the oven to 500°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 minutes (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-oz. steaks; 4 minutes for 8-oz. 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.

nutrition information (per serving):
Calories (kcal): 440; Fat (g): fat g 27; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 12; Protein (g): protein g 39; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 790; Cholesterol (mg): cholesterol mg 145; Fiber (g): fiber g 1;

Photo: Ben Fink

I've prepared this recipe several times, the last time I added shallots to the pan cooked them for a couple of minutes before adding the wine, and cut the button down by about half, it was delicious, it his recipe is a real winner either way.

Excellent!

Excellent! Fast, easy, delicious... Will be making this again!

If I were to try it again I'd use less pepper corns, very over bearing flavor.

An easy, simple, method to make a perfect steak with great flavor. Definitely a keeper.

This method prepares the steak perfectly! It is a staple of our family. The method is simple and elegant. One of the first recipes I used from Fine Cooking and it became one of the main reasons I started a subscription!

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