Steak au Poivre

Filed under: Recipes — Artflux at 2:40 pm on Wednesday, January 31, 2007

This dish is a classic in France and always delicious with salad and a baked potato, and of course a bottle of red wine. Western Beef located in the meet packing district of Manhattan has the best in the city. For sear-roasting, a cast-iron pan works best.

1 New York Boneless Beef Shell Steak (sliced & trimmed)
1 Tb. crushed ground black peppercorns
Olive Oil
1 cup red wine
3 Tbs. butter, sliced

Heat the oven to 500° F. Sprinkle the steak with salt and press the peppercorns into the steak on both sides. Set a cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 min. Flip the meat over and put the skillet in the oven. For a medium rare steak, roast for 3 min. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the straks will cook a bit more as they sit. Transfer the steak to a warm plate and tent with foil.

With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it’s reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steak, and serve immediately with more sause on the side.

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