Description
Steak Au Poivre with New York Strip Steak is a luxurious yet approachable dish that brings the flavors of classic French cuisine right to your home. This recipe features a tender, perfectly seared New York strip steak coated in a robust peppercorn crust and drenched in a creamy cognac sauce. Ideal for date nights or special occasions, this meal promises to impress without requiring culinary expertise.
Ingredients
Scale
- 2 New York Strip Steaks (1 inch thick)
- 2 tbsp whole black peppercorns (cracked)
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 cup shallots (finely chopped)
- 1/2 cup low-sodium beef broth
Instructions
- Crush black peppercorns into coarse crumbs.
- Generously season both sides of the steaks with salt and press the crushed peppercorns into the meat.
- In a large skillet over medium-high heat, melt butter and sear the steaks for 4-5 minutes per side until desired doneness.
- Remove steaks and cover loosely with foil to rest. In the same skillet, add shallots and cook until translucent; deglaze with beef broth.
- Lower heat, stir in heavy cream, and simmer for about 5 minutes until slightly thickened; adjust seasoning if necessary.
- Slice steaks against the grain, plate, drizzle with sauce, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak (approx. 225g)
- Calories: 460
- Sugar: 1g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg