| Julia and Jacques Cooking at Home | Alfred A. Knopf, 1999 | Makes two 6 to 7 ounce steaks
Steak au poivre is a classic preparation for sauteed steak. Here Julia Child and Jacques Pépin update the steak by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. A saute of mushrooms and a full-bodied red wine are a fine match.—Julia Child and Jacques Pépin
Prep time: 20 minutes Total time: 20 minutes
Steak au Poivre Recipe
Ingredients
- One 1-pound thick-cut, well-marbled strip steak
- 2 tablespoons mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice)
- Salt
- 1 teaspoon vegetable oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 2 tablespoons cognac (or bourbon or red wine)
- 1/2 cup flavorful dark stock
- 1 tablespoon unsalted butter, at room temperature
- Chopped parsley
- Watercress
Directions
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1. Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.
2. Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.
3. Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.
4. Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.
5. When blended, pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.
- Pepper Encrusted Steak from Bell’ Alimento
- Beef Tenderloin with Mushroom Brandy Cream Sauce from Home Cook Kirsten
- Grilled New York Strip Steaks with Roasted Garlic Butter from Leite’s Culinaria
- New York Strip Steaks with Black Pepper, Onions, and Garlic from Leite’s Culinaria
Steak au poivre recipe © 1999 Julia Child & Jacques Pépin. Photo © 1999 Sheldon Ledoux. All rights reserved.
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I was wondering at what point would I add mushrooms? Or should I do it completely seperately and add it at the end?
Hi Raven, the mushrooms are a serving suggestions, so make them separately and add them to the plate just before serving.
I love your website!!! I was wondering what recipe for dark stock would you recommend?
Thanks
Hi, Kristiina. Thanks for the kind words. Any good stock recipe is fine. The most important thing when making the stock is to roast the bones in order to make it dark and rich.