Steak au Poivre, mashed potatoes, beans & carrots… dinner for two…
A full bodied Rhone with velvety tannins and a long currant berry spice after taste. The peppercorn sauce does not dominate this French wine. Or, choose any full bodied California Cabernet.
Poivre is the French derivative of the Latin word for “pepper”. Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
The peppercorn crust itself is made by placing the steak in a bed of
cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is then left to rest for several minutes and then served.
2 tenderloin or filet steaks 6-8 ounces each and not more than 1 1/2
2 teaspoons Kosher salt
1 Tablespoon mixed whole peppercorns (black, white,red, green)
2 Tablespoons olive oil
1 1/2 Tablespoons unsalted butter, divided
2 Tablespoons shallots, minced
1/4 cup red wine
1/2 cup beef stock
1 Tablespoon capers, drained
Parsley, chopped finely as garnish
Pre heat oven to 400*
Remove steaks from refrigerator about 30 minutes before cooking. Trim off any surrounding fat and cartilage. Pat steaks dry and season both sides with Kosher salt. Crush pepper corns. Spread crushed peppercorns evenly on a plate then press into both sides of the steak.
Meanwhile, pour excess fat from skillet, use medium-high heat and add shallots. Saute’ briefly until barely softened, about 15 seconds.
Stir in capers and season to taste with salt. Add remaining 1 tablespoon butter to sauce and swirl in skillet to incorporate.
When ready to serve, drizzle sauce generously over steaks and sprinkle with parsley.