Best Ny Strip Au Poivre Recipes

NY STRIP AU POIVRE

Steps:

• Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.
• Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.
• Drizzle steaks with sauce and garnish with parsley.

STEAK AU POIVRE WITH COURVOISIER SAUCE RECIPE - (3.6/5)

Steps:

• SAUCE: Place the butter blend*, shallots and ground black pepper in a saucepan over moderate heat. Saute until shallots are translucent. Add the cognac to the pan and boil until the sauce is reduced to a glaze. Add the beef broth and simmer until the mixture is reduced by half. Add the cream and simmer, stirring occasionaly until the sauce is slightly thickened and barely coats the back of a spoon. Prepare a roux by melting the 2 tablespoons butter in a separate saucepan. Stir in the 2 tablespoons flour until the mixture forms a thick paste. Place the roux in a mixing bowl, add 1/4 cup of the hot sauce and whisk until it forms a paste. Add the paste to the hot sauce and whisk thoroughly to remove any lumps. Bring back to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally. Taste to make sure no flour taste remains. DO NOT ADD MORE ROUX OR FLOUR. If necessary, continue to simmer until the sauce is reduced to the desired consistency. STEAKS: Dredge the steaks in the cracked peppercorns, coating both sides. In a large skillet over medium high heat, add oil to lightly coat the bottom. Sear the meat on both sides to the desired doneness. Serve immediately and pour desired amount of sauce over each steak.

STEAK AU POIVRE

Steps:

• For the brown sauce:
• Make a roux: add the flour and butter to a small bowl and whisk until combined. Put beef stock in saucepan, over low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps!
• For the Steak au Poivre:
• With a meat mallet gently pound the peppercorns onto both sides of steak. Place a saucepan on medium heat, add olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness. Add shallots and garlic and stir. Do not allow to burn. Remove pan from heat and deglaze with brandy. Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove. Add brown sauce and whisk in the heavy cream. Season with salt and pepper, to taste. If desired, you may remove steak before final mixing. Place steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.