This delicious dish is surely going to be a staple in your home!
Southern Steak Au Poivre, also known as Peppered Steak, is a classic dish featuring tender beef steaks encrusted in cracked peppercorns and served with a rich, creamy sauce. This dish combines the bold flavors of the South with the sophistication of French cuisine, making it a popular choice for special occasions and gourmet dinners.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Peppercorns, cracked | 4 tablespoons |
| Green Peppercorns, drained and finely chopped | 2 tablespoons |
| Cayenne Pepper | ½ teaspoon |
| Flaky Salt | To taste |
| Beef Tenderloin | 2 pounds, cut into six steaks |
| Neutral Oil (e.g., canola or vegetable oil) | 2 tablespoons |
| Butter | 1 tablespoon |
| Shallots, finely chopped | ¼ cup |
| Whiskey | ¼ cup |
| Beef Broth | 1 cup |
| Heavy Cream | ¼ cup |
Instructions:
Step 1: Prepare the Steaks
- Season the Steaks:
- In a small bowl, combine 4 tablespoons of cracked black peppercorns, 2 tablespoons of finely chopped green peppercorns, and ½ teaspoon of cayenne pepper.
- Press the pepper mixture onto both sides of each steak, ensuring they are well coated.
- Season with flaky salt to taste.
Step 2: Sear the Steaks
- Heat the Oil:
- In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat until it is shimmering.
- Sear the Steaks:
- Add the steaks to the skillet and sear for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
- Remove the steaks from the skillet and set them aside to rest.
Step 3: Make the Sauce
- Sauté the Shallots:
- In the same skillet, reduce the heat to medium and add 1 tablespoon of butter.
- Once melted, add ¼ cup of finely chopped shallots and sauté until they are softened and translucent, about 2-3 minutes.
- Deglaze with Whiskey:
- Carefully add ¼ cup of whiskey to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Let the whiskey simmer until it is mostly evaporated, about 1-2 minutes.
- Add Beef Broth and Cream:
- Pour in 1 cup of beef broth and bring the mixture to a simmer.
- Let it cook for about 5 minutes, or until it is slightly reduced.
- Stir in ¼ cup of heavy cream and continue to simmer for another 2-3 minutes, or until the sauce has thickened.
Step 4: Combine and Serve
- Return Steaks to Skillet:
- Return the seared steaks to the skillet, spooning the sauce over them to coat.
- Let the steaks simmer in the sauce for a minute or two to reheat and absorb the flavors.
- Serve Hot:
- Transfer the steaks to serving plates, spooning additional sauce over the top.
- Garnish with additional cracked pepper and fresh herbs if desired.
- Serve hot and enjoy!
