Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 11 2015
Easy Gourmet - Steak au Poivre
2 12 oz. Boneless Strip Steaks
Olive Oil
Kosher Salt and Freshly Ground Pepper
1 Shallot (chopped)
1/3 cup Brandy
2 tablespoons Brined Green Peppercorns
3 tablespoons Demi-glace or 1 cup Stock reduced to 3 tablespoons
1 cup Cream
1 bunch Chives (sliced)
Heat a large cast iron skillet over medium-high heat. Season the Steaks generously with Salt and Freshly Ground Pepper. Drizzle with Olive Oil. Add the Steaks to the pan and sear, cooking about 3 minutes per side for medium rare.
Remove Steaks to a plate to rest, and reduce heat to medium. Add a tablespoon of Olive Oil and the Shallot to the pan, and cook until softened, about a minute, and then very carefully add the Brandy. Using a long stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Scrape the bottom of the pan with a wooden spoon, and then add the Green Peppercorns, Stock or Demi-Glace, and bring to a boil. Stir in the Cream, and check seasoning.
Slice Steaks against the grain and divide among 4 plates. Stir the Chives into the sauce, and spoon over the Steaks to serve.
Note - Demi-Glace is a VERY difficult thing to make. Not to mention, the only recipes I could find for it came in 2-gallon batches! For a GREAT homemade no-salt beef stock (which I've used when I've made this recpie...and it turns out great), go here.