Steak au Poivre
Updated: Apr 27
4 boneless sirloin steaks, about 1 inch thick, size is your choice
1/3 cup peppercorns, ground to medium coarse
1 cup dry red wine
1/2 cup of beef stock
1 stick of unsalted butter
2 small shallots minced
1 small onion minced
4 cloves of garlic, minced
3 tablespoons Cognac
2 tablespoons of flour
Salt and pepper
Pour crushed peppercorns into a shallow bowl, then dredge the steaks in the peppercorn so that they are coated on each side. Place steaks on cutting and with the heel of your hand press the peppercorns into the steaks and set aside. Reserve the balance of the peppercorns
Preheat the broiler.
Place a skillet over medium-high heat and place 4 tablespoons of butter, followed by the onions and shallots, saute until soft. Next add the wine, stock, cognac, and a teaspoon of the reserved peppercorns. Reduce heat and simmer until reduced by half. Remove 1/4 cup of the liquid, whisk in the flour until smooth, then return to the skillet. Once the sauce thickens, remove from heat and cover.
Place steaks under the broiler and cook about 3 to 5 minutes on each side. On the last 1 minute dot each steak with a tablespoon of butter. Remove from broiler, ten, and let rest for 3 minutes.
To serving pour sauce over steaks and garnish with parsley.
Another great side with this is some blue cheese and a baguette.