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 to achieve a lighter sauce and brighter flavor profile.

Au Poivre Sauce Ingredients:
1 c. Everclear
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 Steaks
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. 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.