Classic Steaks au Poivre
Steaks au poivre are traditionally served with French Fries (see related recipe at right).
- 2 tsp. coarsely ground pepper
- 2 New York steaks, each 10 to 12 oz.
- Salt, to taste
- 2 Tbs. olive oil
- 2 Tbs. minced shallot
- 1/4 cup brandy
- 1 Tbs. veal or beef demi-glace
- 1 cup low-sodium beef stock
- 4 Tbs. (1/2 stick) unsalted butter,
cut into 4 pieces
In a deep sauté pan over medium-high heat, warm the olive oil until shimmering. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a warmed platter and cover loosely with aluminum foil.
Pour off the excess fat from the pan and set the pan over medium heat. Add the shallot and sauté until translucent, 2 to 3 minutes. Add the brandy and cook, stirring to scrape up the browned bits from the pan bottom, until most of the liquid has evaporated, about 1 minute. Add the demi-glace and stock and cook until reduced by half, 2 to 3 minutes. Reduce the heat to low and add the butter 1 piece at a time, whisking constantly.
Strain the sauce through a fine-mesh sieve into a bowl. Spoon the sauce over the steaks and serve immediately. Serves 2.