Steak Au Poivre
Servings: 2
Calories: 680kcal
Cost: $18
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Equipment
- 1 Medium size saucepan
- 1 Skillet
- 1 Rubber spatula
- 1 Wooden spoon
- 4 Deli cups
Ingredients
- 250 g Gratin Savoyard Recipe
- 2 each Bone-in ribeye steak 1.5-inch/4cm thick
- 30 g Fleur de sel or Celtic salt
- 15 g Grape seed oil
- 40 g Garlic cloves crushed
- 10 g Thyme, rosemary, bay leaf
- 50 g Butter
Green Peppercorn Sauce
- 15 g Butter
- 80 g Shallots minced
- 5 g Garlic minced
- 15 g Green peppercorns
- 100 g Cognac or brandy
- 250 g Stock
- 20 g French mustard
- 180 g Heavy cream
- 20 g Butter
- 50 g Rendered juice from the meat
Glazed Green Asparagus
- 300 g Green asparagus
- 10 g Olive oil
- 2 g Garlic clove crushed
- 100 g Chicken stock
Instructions
Green Peppercorn Sauce/Sauce Au Poivre
- Green peppercorns are the same berries as black peppercorn, just harvested while unripe and still green. Their flavor is fresh and bright and wonderful in a dish like this. If you are using dry green peppercorns, it is best that they are brined in brandy overnight. In a saucepan or skillet, sweat shallots with olive oil on medium heat. Add garlic and cook until fragrant. Add green peppercorns and cook for a minute or so. Crack some of the peppercorns with the back of a large spoon. Add Cognac, bringing it to a boil and ignite. When the flame extinguishes, add stock, herbs and mustard and reduce by half. Add cream and reduce again until desire consistency. Season with salt to taste.
How To Cook Steak
- Pat dry meat and rub it with salt, and leave meat out for an hour. Heat up skillet and add the fat. Sear ribeye steaks on high heat for 5 minutes. Flip steak and sear the other side for 3 minutes. Then lower the heat, add butter, crushed garlic and herbs. Avoid throwing in butter too early or it will burn. Baste meat and finish cooking for 2 more minutes. Transfer meat on wire rac loosely tented with aluminum foil. Allow meat to rest for 5 minutes or more before slicing. Save garlic for the asparagus. Add the rendered meat juice to the peppercorn sauce, and swirl in butter right before serving. Green peppercorn sauce can be made in advance and kept refrigerated. Reheat the sauce slowly before serving and readjust consistency with a dash of water or stock.
Glazed Green Asparagus
- In large skillet, sear green asparagus for a couple of minutes with a drizzle of olive oil, crushed garlic from the seared ribeye, herbs and salt. Add chicken stock, cover and finish cooking on low for about 6 minutes. Meanwhile, sear Gratin Savoyard portions on each side. Bon appétit!
Nutrition
Serving: 250g | Calories: 680kcal
5 thoughts on “Steak Au Poivre”
Hi, for green peppercorn sauce, can I I use just water instead of brandy or cognac ?
Thanks
Hi there!
Well, I would sub it for a splash Worcestershire sauce 🌝
Merci beaucoup
Is this really 680,000 calories?
680 calories/250g serving (Meat, sauce and side dish). That 272 Cal per 100g 🌝