Steak au poivre de restaurante

Ingredientes

• 2 (10-12-ounce) boneless New York strip steaks, about 1 inch thick, trimmed & room temperature
• Kosher salt, for steaks & sauce
• 4 tablespoons whole black peppercorns, coarsely crushed
• 2 tablespoons vegetable oil
• 1 shallot, finely diced
• 4 tablespoons unsalted butter, cold- divided
• 1 cup beef broth
• 3/4 cup chicken broth
• 1/3 cup brandy or cognac
• 1/2 cup heavy whipping cream
• 1 teaspoon smooth dijon mustard
• 1 tablespoon green peppercorns- optional
• French fries or crusty bread, for serving- optional

Modo de preparo

1. 1

   Prep the steaks & season: Pat the steaks dry with a paper towel. Then place the steaks onto a large platter or vessel. Season the steaks with the salt + crushed peppercorns, coating every surface, including the sides. Use your fingers to firmly press the peppercorns into the steak, creating a crust to ensure adhesion.

2. 2

   Cook the steaks: Heat a large cast-iron or stainless steel skillet over medium heat. When hot, add the oil and gently swirl the skillet to evenly coat the surface. Once the oil is shimmering, add the steaks to the pan and increase the heat to medium-high. Firmly press on the steaks with a weighted cooking press, and let the steaks cook without moving them until browned, about 4-5 minutes. If your steaks have a good amount of fat on the sides, use tongs to help stand them up and sear the sides just until browned.

3. 3

   Then flip the steaks and firmly press down on them to sear on the other side. Cook until the meat reaches your desired level of doneness: registers at 115-120 degrees (for rare), 120-125 degrees (for medium-rare), or 130-135 (for medium) when checked with an internal meat thermometer. Then transfer the steaks to a cutting board and tent with foil while you prep the sauce.

4. 4

   Prep the sauce: Reduce the heat to medium. Carefully wipe the hot pan clean with a paper towel- it’s okay if there are a little residual bits left in the pan. Then add 2 tablespoons of butter. Add the shallot and sauté until soft and tender, about 2-3 minutes. Then add both broths and brandy/cognac and stir well to combine. Increase the heat to high and bring the mixture to a gentle boil, scraping up any browned bits. Let the sauce simmer until deep golden brown and reduced, about 12-15 minutes.

5. 5

   Add the cream and continue cooking to a nice simmer until the sauce gets thick enough to coat the back of a spoon, about 5 minutes. Off heat, add the remaining 2 tablespoons of butter, dijon mustard, green peppercorns (if using), and season the sauce with salt to taste. Stir well to fully incorporate everything in the sauce.

6. 6

   Serve: Spoon about ¼ cup of sauce onto the bottom of serving plates (or a platter) and top with seared steaks. Then spoon the remaining sauce over the plated steaks. Serve the steak au poivre immediately; as-is or alongside French fries or crusty bread, if desired. Enjoy!