American Wagyu Black™ Grade
Ribeye Filet
Regular Price
$46.00
As low as
$46.00
WAGYU STEAK AU POIVRE
BY: Sarah Kelly
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30 minutes
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2 SERVINGS
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oven
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beginner
Ingredients
WAGYU STEAK AU POIVRE
- 2 SRF filets mignons or eye of ribeye steaks. Buy Now
- 1 tablespoon beef tallow, clarified butter or a high temp oil
- 2 tablespoons shallot, diced super fine
- 3 garlic cloves, peeled and sliced thin
- 1 tablespoon green peppercorns in brine
- 1 tablespoon black peppercorns, crushed
- ⅓ cup sherry wine
- ½ cup heavy cream
- 4 tablespoons butter
- salt and pepper
Directions
1
Heat oven to 400°F
10 minutes
2
Season both sides of the steak with salt and a little bit of pepper a lots of pepper is added to the sauce.
1 minute
3
Fine dice about 2 shallots and thinly slice a few cloves of garlic.
1 minute
4
Drain the green peppercorns. Crush the black peppercorns roughly with a morter and pestal or place on a cutting board and carefully chop.
3 minutes
5
Heat a large sauté pan heat on high for about 1 minute. Add the beef tallow, oil or clarified butter to pan, turn down to medium high once the fat is hot.
1 minute
6
Add the steaks and let sear undisturbed for about 2 to 3 minutes. Flip steaks over and sear for another 2 to 3 minutes to developing a nice crust on each side
6 minutes
7
Turn the heat to low and add 1 tablespoon butter. Baste steaks with the melted butter, spooning it over the tops a few times.
2 minutes
8
Place the steaks and skillet in the oven and cook for another 3 to 4 minutes. Check the center of each steak with a good thermometer to determine when they are ready. 110°F for rare, 120°F for medium rare and 130°F for medium. When the steaks have reached the desired doneness, pull them from the oven.
4 minutes
9
Return the steaks and pan to the stovetop. Add 1 more tablespoon butter, allow to melt and baste again.
2 minutes
10
Place steaks on a tray to rest while you make the sauce. Note: this sauce works fast so make sure the rest of your dinner is finished and your table is set.
1 minute
11
In the same pan you cooked the steaks, pour off excess fat. The goal is to maintain the rich flavor, but remove any dark butter that will darken your pretty sauce. Add 1 tablespoon butter, garlic, shallots and both peppercorns to the pan. Turn heat to medium. Let all the ingredients sweat for about 1 minute, moving the pan around.
1 minute
12
In the same pan you cooked the steaks, pour off excess fat. The goal is to maintain the rich flavor, but remove any dark butter that will darken your pretty sauce. Add 1 tablespoon butter, garlic, shallots and both peppercorns to the pan. Turn heat to medium. Let all the ingredients sweat for about 1 minute, moving the pan around.
1 minute
13
Turn down heat and let simmer until about 50 percent of the liquid is cooked off. Add the cream and bring up to a simmer, season with a pinch of salt. Simmer about 30 seconds on low.
3 minutes
14
Turn off heat and add the last tablespoon of butter. Stir until butter is absorbed and the sauce is velvety. Do not heat again as your sauce may separate.
1 minute
15
Slice the rested steak and pour the au poivre sauce over the slices. Serve immediately so the sauce does not get too thick.
1 minute
