Peppery Perfection: Savoring the Flavor of Steak Au Poivre
WHAT YOU’LL NEED TO MAKE STEAK AU POIVRE
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To begin, seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat pounder, pound the peppercorns until they are coarsely crushed.
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Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches tall. Season the steaks all over with the crushed peppercorns and salt, pressing to make sure the seasoning adheres.
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In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 to 5 minutes on the first side, until nicely browned.
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Flip the steaks and cook for 4 to 5 minutes more. Transfer the steaks to a plate and tent with foil.
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Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots.
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Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes.
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Carefully add the Cognac (it may ignite) and bring to a boil stirring to to scrape up the brown bits from the bottom of the pan.
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Cook until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes.
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Add the cream and mustard and bring to a gently boil.
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Cook until thickened, about 3 minutes, and then stir in any meat juices that accumulated on the plate.
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Transfer the steaks to plates and spoon the sauce over top.