STEAK AU POIVRE
The Chop Shop Way
This Steak Au Poivre is a culinary delight, tailor-made for those who revel in the robust flavors of peppercorns. The dish stars a beautifully seared flat iron steak, encrusted with a generous layer of cracked peppercorns, creating a rich tapestry of flavors that are both intense and intricately balanced. The steak is then drizzled with a sumptuous Cognac-infused sauce, adding layers of depth and sophistication. It's an embodiment of gourmet dining, designed to bring a touch of elegance and flair to your table. For those with a penchant for spice, this dish is a dream come true, though if you're a bit more sensitive to the bite of peppercorn, the recipe is forgiving and can be easily adjusted to suit a milder palate without diminishing its delightful essence.
By: The Chop Shop, 100 Charlotte Street, Asheville
SERVES 2
- 1 Flat Iron Steak (or your choice of steak)
- 2 TBSP mixed whole peppercorns (you can use black if you cannot find multicolored)
- Kosher Salt
- 1 tsp vegetable oil
- 1 TBSP unsalted butter
For the sauce:
- 2 TBSP minced shallots
- 2 TBSP Cognac (you can substitute bourbon or red wine)
- ½ Cup beef stock
- 3 TBSP Heavy Cream
- 1 TBSP unsalted butter at room temperature
- Chopped Parsley (optional)
- Cracked Peppercorn (optional)
* Prepthe Steak Au Poivre:
- Crush the Peppercorns: Place the peppercorns in a plastic bag and crush them with a rolling pin or the bottom of a pan. You want them cracked, not finely ground.
- Season the Steak:Season both sides of the flat iron steak generously with kosher salt and the cracked peppercorns, pressing them into the surface of the steak.
- Cook the Steak: Heat a heavy skillet over medium-high heat. Add vegetable oil. Once hot, add the steak. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove the steak from the skillet and let it rest.
- Sauce: In the same skillet lower the heat to medium, medium low. Add 1 TBSP unsalted butter and shallots. Sauté until shallots are translucent. Add Cognac (be careful if using a gas stove, as it may flame). Let it reduce for a minute. Add beef stock and let it simmer until reduced by half. Remove from heat and whisk in heavy cream and butter, Parsley, and Cracked Peppercorn until the sauce is glossy. Season with salt to taste
- Plate Your Dish: Serve the steak with the peppercorn sauce poured over the top. Accompany with a side of roasted red potatoes and a portion of the sautéed garlic greens.
- Enjoy your delicious meal of Steak Au Poivre!