We
don’t eat a ton of red meat around here, but sometimes you just have a
hankering for a good steak.
My
in house taste tester LOVES pepper. He peppers everything, including his bread!
So
when I saw this recipe for Steak Au Poivre in the new America’s Test Kitchen
Magazine I knew I had to give it a try.
It
was really very easy and it tasted amazing!
What
you need,
Sauce
4
tbsp. butter
1
shallot, minced
1
cup beef broth
¾
cup low sodium chicken broth
¼
cup + 1 tbsp. brandy
¼
cup heavy cream
1
tsp. lemon juice
Salt
Steaks
2-4
(8-10oz) strip steaks, about 1 inch thick, trimmed
Salt
1
tbsp. black peppercorns, crushed
1
tbsp. vegetable oil
In
a pot over medium heat melt 1 tablespoon of butter. Add the shallot and cook,
stirring occasionally, until softened, about 2 minutes.
Add
the beef and chicken broths, increase the heat to high and boil until reduced
to about ½ cup. This will take 8-10 minutes. Set mixture aside once it has
reduced.
Pat
the steaks dry with a paper towel and season both sides with salt. Rub one side
of each steak with the cracked black pepper. Press the pepper with your fingers
to adhere it well.
Heat
the oil in a large skillet over medium heat until hot, about 4 minutes. Lay the
steaks, unpeppered side down into the hot skillet, immediately increase the
heat to medium high. Press firmly down on the steaks with the bottom of a cake
pan or flat pot lid. Cook without moving them until well browned, about 6 minutes.
Using
tongs flip the steaks over. Press firmly on the steaks again with the cake pan
or pot lid. Cook until desired doneness, another 3-5 minutes.
Transfer
steaks to a plate and tent loosely with foil.
Pour
the reduced stock mixture, ¼ cup brandy and the cream into the now empty
skillet. Increase the heat to high and bring to a boil, scraping up any brown
bits on the bottom of the pan. Simmer until the sauce is thick enough to
heavily coat the back of a spoon, about 5 minutes. Off the heat, whisk in the
remaining 3 tablespoons of butter, remaining 1 tablespoon of brandy and lemon
juice.
Season
the sauce with salt to taste.
Serve
the steaks with the sauce.
A
nice big scoop of fluffy buttermilk mashed potatoes on the side goes great.
The
sauce is to die for, and makes great gravy for the potatoes as well.
I
am very happy with how these steaks turned out! I will be making them again for
sure!
Jen
Recipe
from America’s Test Kitchen
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