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Steak au Poivre
An easy way to add a rich, beefy flavor to your steaks with a slight sweetness. Ingredients
- NY Strip steak or Ribeye (any marbled steak)
- 2 Tbs butter
- 1 Tbs oil
- 1 shallot, diced
- 1 cup sherry or cognac
- 1/2 cup cream
- 2 sprigs fresh thyme (optional)
- Salt
- Pepper
Directions
- Preheat oven to 375 degrees.
- Season steaks with salt, pepper, thyme, and oil. Let the steak reach room temperature over 15-30 minutes.
- On a warm skillet over med-high heat, melt 1 Tbs butter and sear the steaks until just brown on both sides.
- Quickly place the steaks in the oven and remove when cooked to taste.
- While steaks are cooking, remove most of the cooking liquid from the pan and lower the heat of the skillet to medium.
- Cook shallots until just transparent.
- Add sherry and scrape up brown bits from pan. Cook until sherry reduced by 1/2 and add remaining butter.
- Add cream and continue simmering until sauce just coats the spoon.
- Add additional pepper to taste and place poivre sauce in bowl.
- Remove steaks from oven and set to rest for 5-10 min while loosely covered with foil.
- Transfer steak to plate and stir in jus from oven cooking to poivre sauce.
- Serve poivre sauce over steaks.
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Reviews
This was really good; the poivre sauce was excellent without overpowering the meat. Did not add the additional 1Tbs butter for the sauce and was still a total hit. Served on mixed greens with Yukon Gold potatoes on the side. Thanks!
I was kind of skeptical on how this dish was going to turn out for me, mainly because I am starting to explore different types of cooking. I made this for some family members I got nothing but complements from it (although I felt it was a disaster) looking back I find that the steak is perfectly seasoned as is but slightly cover the steak with the left over sauce, serve with a side of mash potatoes and asparagus I guarantee you it will be a hit.
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