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Steak au Poivre |
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| Tom Colicchio - serves 4 |
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This recipe comes to us from Jackie, who was impressed with it's preparation on the "Today" show.
I have always wanted to make steak au poivre (steak encrusted with black pepper). But in the end, my mouth cannot really handle the heat that all those peppercorns bring. The good news, is that the quick sauté and delicious sauce, make a great steak even without the peppercorns.
Skirt steak is sometimes named "Flap" steak.
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2 tablespoons olive or canola oil, divided
2 large shallots, thinly sliced
24 oz. skirt steak, cut into 4 pieces
1/4 cup cracked peppercorns
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2 tablespoons Dijon mustard
3 tablespoons brandy
1/2 cup heavy cream
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Heat one tablespoon of oil in a heavy sauté pan or cast iron skillet. Sauté the shallots until they are soft and caramelized. Remove the shallots from the skillet and set them aside.
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1 |
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| 2 |
Coat the steak with the cracked peppercorns, and season with salt. Heat remaining tablespoon of oil in the skillet. When oil is hot, add the steaks and cook 3 minutes on each side. Remove from pan and keep warm.
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Return the shallots to the pan along with the mustard and brandy. Stir, scraping up any brown bits that have stuck to the bottom of the pan. Add the cream and cook until thickened. Season to taste with salt. Pour the sauce over the steaks to serve.
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