Eric from Simply Elegant Home Cooking demonstrates his recipe for Steak Au Poivre! This delicious peppercorn sauce can be used to accompany any cut of steak, such as filet mignon or NY strip steak, however Eric is cooking with a ribeye steak today. This delicious is easy and can be replicated by home cooks, however it is elegant and can rival the food you might find at a high end steak house. Just be sure to make your own homemade beef stock for best results and use a whiskey that is high enough quality to sip straight!

Ingredients:

-1 lb. steak (NY strip, ribeye, filet mignon all work well)

-1/4 cup reduced (highly concentrated) homemade beef stock

-1/4 cup good quality whiskey (cognac or brandy can be
substituted)

-1/4 cup heavy cream

-2 TB green peppercorns in brine

-1 small shallot diced

-1 TB butter

-Salt and freshly cracked black pepper

Recipe:

-Set steak out at room temperature a full hour before cooking time (very important).

-Season steak generously on all surfaces with coarsely ground black pepper and salt.

-Set a large cast iron or stainless steel pan on medium high heat and allow 10 minutes to come up to full temperature.

-Once pan is smoking hot, sear the steak on both sides for 3 minutes each, and sear the fat cap an additional 1 minute.

-Place steak on a cold skillet or roasting pan and place in a 400 degree f oven for 5 minutes or until desired doneness is achieved.

-Dump out excess oil from steak pan but do not wipe. On medium heat add the diced shallot and cook for 1 minute.

-Add in the whiskey or other deglazing liquor. Cook until reduced in volume and syrupy.

-Add in the concentrated beef stock and reduce further for several minutes.

-Add in the heavy cream and reduce for another few minutes.

-Remove steak from oven after 5 minutes and set aside to rest. Dump any drippings into the sauce.

-Turn off the heat on the sauce and add the cold butter, moving it around constantly until fully emulsified.

-Serve and enjoy!

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