STEAK AU POIVRE

A FRENCH BISTRO CLASSIC.

Developed by James Beard Award-winning chef Kevin Nashan, this Steak Au Poivre recipe swaps out a traditional cognac for EVERCLEAR^® Grain Alcohol to achieve a lighter sauce and brighter flavor profile.

Au Poivre Sauce Ingredients:

1 c. EVERCLEAR^® Grain Alcohol
4 Garlic Cloves, Sliced
2 tbsp. Butter
3 Sprigs, Thyme
Salt, to Taste
4 tbsp. Shallots, Minced
4 tbsp. Green Peppercorns, Chopped
1 qt. Heavy Cream
¼ c. Grain Mustard
Salt, to Taste

Steak Ingredients:

6-8 oz. Ribeye Steak
½ c. Black Peppercorns
1 Garlic Clove, Mashed
¼ c. Grapeseed Oil (Or Another Neutral Oil)
Salt, to Taste

Instructions:

1. Begin by making the au poivre sauce. Sweat garlic in butter briefly over medium heat, season with salt and deglaze with ½ cup Everclear. Then add cream, salt and thyme. Cook until reduced by half and strain.
2. In a separate pan, sweat shallot in butter over medium heat until translucent. Season with salt and add chopped green peppercorns. Cook until toasted, then deglaze with the remaining ½ cup of EVERCLEAR Grain Alcohol. Then add reduced cream.
3. In another pan, toast black peppercorns until warm and fragrant. Remove from heat and mash them by using the bottom of a pan or mason jar. Then mix with 2 tablespoons of neutral oil to make a paste.
4. Season steak with salt and coat both sides with black peppercorn paste. Sear over medium heat for 2 minutes and flip once a nice brown crust has formed.
5. Add butter and baste steak. Then add thyme and smashed garlic. Once butter is foamy, remove from pan and rest for 5 minutes.
6. Cook steak in a clean pan over medium heat with au poivre sauce, spooning sauce over steak.
7. Remove steak from pan, plate and serve.

Please Enjoy Responsibly.