Steak Au Poivre The Right Way

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=hhIUISqDrz8

For the #Steak #recipe #aupoivre • 4 (6-8 oz) beef tenderloin steaks, about 1.5 inches thick • Kosher salt • 2 tablespoons mixed peppercorns (black, white, green, and pink), coarsely crushed • 2 tablespoons vegetable oil • 2 tablespoons unsalted butter • For the Sauce • 1 shallot, finely chopped • 2 cloves garlic, minced • 1 cup chicken stock • 1/2 cup beef demi-glace • 1 cup heavy cream • 2 tablespoons cognac or brandy (optional) • Salt and freshly ground black pepper, to taste • Instructions • Prepare the Steaks • Season the Steaks: Pat the steaks dry with paper towels. Season both sides generously with kosher salt. • Crust with Peppercorns: Press the crushed peppercorns into both sides of the steaks to create a crust. • Cook the Steaks • Heat the Pan: In a large, heavy skillet (preferably cast iron), heat the vegetable oil over medium-high heat until it begins to shimmer. • Sear the Steaks: Add the steaks to the skillet and sear for about 3-4 minutes per side for medium-rare, adjusting the time based on your preferred level of doneness. Use tongs to hold the steaks and sear the edges for about 1 minute on each side. • Rest the Steaks: Remove the steaks from the skillet and transfer them to a plate. Tent loosely with foil to keep warm while you prepare the sauce. • Prepare the Sauce • Sauté the Shallots and Garlic: In the same skillet, add the butter. Once melted, add the shallots and garlic. Sauté for about 2-3 minutes until softened and fragrant. • Deglaze the Pan: If using, carefully add the cognac or brandy. Allow it to cook off for about 1 minute. If not using alcohol, proceed to the next step. • Add the Stocks: Pour in the chicken stock and beef demi-glace. Stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to a simmer. • Add the Cream: Slowly stir in the heavy cream. Simmer the sauce for about 5-7 minutes until it thickens to your desired consistency. • Season the Sauce: Taste and adjust seasoning with salt and freshly ground black pepper if needed. • Serve • Plate the Steaks: Place the rested steaks on plates. • Top with Sauce: Spoon the peppercorn cream sauce over the steaks. • Garnish and Serve: Garnish with additional crushed peppercorns if desired and serve immediately. • Enjoy your Steak au Poivre with a side of your choice, such as roasted potatoes, green beans, or a fresh salad. Bon appétit!

#############################

New on site