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Steak strip

Strip Steak au Poivre

I recently had textbook-perfect steak au poivre at Gjusta in Venice, CA. If you haven’t had it before, it’s a classic French dish of steak drenched in creamy pepper sauce. It’s old school, but I think it deserves a comeback, which is why it got a spot in my first cookbook, out this April. A…

I recently had textbook-perfect beef au poivre at Gjusta in Venice, CA. If you haven’t had it earlier, it is a classic French dish of steak drenched in creamy pepper sauce. It’s old school, but I think that it warrants a comeback, and that’s why it got a spot in my first job , out this April. A wonderful slice of steak is pan-fried (turn on most of your vents and start the windows), along with its juices, along with cognac, cream, and black pepper become a pan sauce of your 10 p.m. Parisian dinner dreams. Make sure to use freshly ground pepper, which has a brighter, fresher taste than the preground stuff. Whether you use a mortar and pestle or a pepper mill, spray or crack the peppercorns as coarsely as possible so they add big pops of crunch and flavor. –Molly Baz

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Ingredients

4 Servings

2

11/2″-thick New York strip steaks (about 11/2 lb. total)

Kosher salt, freshly ground pepper

1

Tbsp. Whole black peppercorns

two

Tbsp. Vegetable oil

4

garlic cloves, 2 smashed, two thinly sliced

3

sprigs thyme

3

Tbsp. Unsalted butter, divided

1

large shallot, finely chopped

1/3

cup cognac, dry sherry, or brandy

1/2

cup thick cream

Flaky se

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