Steak Au Poivre

Categories: Beef, French
Yield: 4 Servings

4 New york strip or sirloin
-steaks; 3/4 inch thick
Salt
3 tb Black peppercorns; coarsely
-ground
1 Olive oil for the pan
1 c Red wine (cabernet or pinot
-noir)
4-6 tb butter

Heat the oven to 500 degrees F. Sprinkle the steaks with salt on both
sides, and then press the ground peppercorns into the steak 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 for 6 ounce
steaks. (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 minutes, 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.

Contributor: Fine Cooking

Posted to MM-Recipes Digest V4 #4 by Jack Elvis on
Jan 30, 1999

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