STEAK AU POIVRE

By: NATHAN MICHAEL + JULIA FLOWERS

If there are 2 things the French get, food and romance would be at the top of the list. That’s why the Steak Au Poivre is date night approved. No need to go out for a stale baguette when you can quickly sear up this juicy, mouth-watering filet and impress the most discerning of eaters. Personally, if I’m going to cook a sauce with a filet – this is my absolute favorite. A creamy, slightly briny, pepper-forward marvel. Who needs take-out when you can travel around the world with SRFs?

Ingredients

STEAK AU POIVRE

  • 2 (6-8oz) Snake River Farm Manhattan Steaks Buy Now
  • Kosher salt
  • 1/4 cup of black peppercorns (crushed)
  • 3 tablespoons of neutral cooking oil
  • 2 tablespoons of butter (unsalted)
  • 1/4 cup of shallots (minced)
  • 4 sprigs of thyme
  • 1/2 cup of Brandy or Cognac
  • 1 1/4 cups of heavy cream
  • 2 teaspoons of dijon mustard
  • 4 tablespoons of brined green peppercorns
  • *Green peppercorns can be found online for purchase and offer a unique slightly briny, mild peppercorn flavor to the sauce.

OPTIONAL SIDE: HERICOTS VERTS ALMONDINE

  • 1 pound of green beans (trimmed)
  • Kosher salt
  • 3 tablespoons of butter
  • 3 ounces of slivered almonds
  • 2 garlic cloves (sliced)
  • 1 medium shallot (sliced)
  • Juice from one lemon

STEAK AU POIVRE

Preheat the oven to 450°
Season steaks with kosher salt on all sides.
On a plate place the coarsely crushed black peppercorns and press both the top and bottom of the steaks in the peppercorns.
Place a large oven-proof skillet over high heat and add oil. When the oil is hot sear the steaks for three minutes per side.
Transfer the skillet to the oven for 6-8 minutes (depending on size) or until the temperature reaches between 120°-125° for medium rare (as the temperature should increase as it is taken out of the oven).
Remove the skillet from the oven and place the steaks on a cutting board to rest as you make the peppercorn cream sauce.
In the same skillet used to cook the steaks, heat the butter over medium to medium-high heat. Once melted add the shallots and cook until translucent. Add sprigs of thyme and pour in the brandy scraping up any brown bits from the bottom of the pan for about 2 minutes. Add the cream, dijon, and green peppercorns and continue to stir, and bring to a simmer until thickened about 5 minutes
Pour over rested steaks and reserve the rest in a dish to add as desired at the table.

OPTIONAL SIDE: HERICOTS VERTS ALMONDINE

Blanch the green beans in salted boiling water for 3 minutes. Transfer to an ice bath to stop the cooking. Drain green beans on a towel and set aside.
In a medium skillet heat butter and almonds over medium heat and stir until almonds are a lightly toasted brown.
Add garlic and shallots to the pan and cook stirring for 2 minutes.
Add lemon juice and a tablespoon of water stirring the sauce to emulsify.
Add the beans and stir until well coated with the almond butter sauce another 1-2 minutes.
Serve immediately.