Steak Au Poivre
Ingredients
The steak
-
2
10 ounce
New York Strip Steaks
-
1
tablespoon
dijon mustard
-
2
tablespoon
cracked black pepper
-
sea salt
to taste
The sauce
-
1
tablespoon
olive oil
-
2
tablespoon
shallot, minced
-
1
cup
mushrooms, sliced
-
¼
cup
brandy
-
¼
cup
heavy cream
-
½
cup
chicken stock
-
1
tablespoon
butter
-
1
tablespoon
flour
The sides
Instructions
- Allow the steaks to come to room temperature for 30-45 minutes.
- Sprinkle salt on both sides of the steaks.
- Spread dijon mustard on one side of each steak.
- Press the mustard side into the cracked peppercorns.
- Let the steak sit for 10-15 minutes.
- Heat olive oil in a sauté pan over high heat.
- Add the steaks, pepper side down, and sauté for 1½ to 2 minutes until well seared.
- Turn the steaks and cook the other side for 1 to 2 minutes.
- If desired, transfer to a 400°F oven to finish cooking.
- For the sauce, sauté mushrooms in olive oil, then add shallots.
- Remove from heat and carefully add brandy, then return to heat.
- Add stock and heavy cream, bringing to a boil and reducing slightly.
- Incorporate butter mixed with flour to thicken the sauce.
- Sauté spinach in a separate pan with olive oil.
- Plate the sautéed spinach, add the steak, and top with au Poivre sauce.
Nutrition Facts (estimated)
Servings
2
Calories
964
Total fat
65g
Total carbohydrates
17g
Total protein
64g
Sodium
408mg
Cholesterol
231mg
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