Prepare to embark on a culinary journey that’s sure to impress your taste buds and elevate your dinner game. Steak au Poivre, a classic French dish, combines perfectly seared steak with a rich and luscious red wine pan sauce. It’s a celebration of flavours, textures, and techniques that will make you feel like a gourmet chef in your own kitchen. Let’s dive into this delightful recipe together Steak au Poivre.

Ingredients:

For the Steak:

2 boneless New York strip steaks (about 1.5 inches thick)

2 tablespoons black peppercorns, coarsely crushed

1 tablespoon olive oil

Two tablespoons unsalted butter

Salt, to taste

For the Red Wine Pan Sauce:

1/2 cup dry red wine (such as Cabernet Sauvignon)

1/2 cup beef broth

2 shallots, finely chopped

2 cloves garlic, minced

Two sprigs fresh thyme

2 tablespoons heavy cream

2 tablespoons unsalted butter

Salt and black pepper, to taste

Instructions:

1. Prepare the Steak:

Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.

Season both sides of each steak generously with salt, and then press the crushed black peppercorns onto both sides of the steaks, creating a peppery crust.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter foams.

2. Sear the Steak:

Place the steaks in the hot skillet and cook for approximately 3-4 minutes per side for medium-rare, adjusting the time to your desired doneness.

Transfer the cooked steaks to a plate, cover them loosely with foil, and let them rest while you prepare the sauce.

3. Make the Red Wine Pan Sauce:

In the same skillet, add the chopped shallots and garlic. Sauté for about 2 minutes until they become fragrant and translucent.

Pour in the red wine and beef broth, and add the fresh thyme sprigs.

Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Let the sauce simmer and reduce by half, which should take approximately 5-7 minutes.

Remove the thyme sprigs and discard them.

Stir in the heavy cream and simmer for an additional 2 minutes.

Gradually whisk in 2 tablespoons of butter to thicken and enrich the sauce. Season with salt and black pepper to taste.

4. Plate and Serve:

Slice the rested steaks into thick strips.

Arrange the steak slices on serving plates and drizzle the luscious red wine pan sauce over the top.

Optionally, garnish with fresh thyme leaves for a touch of elegance.