Steak au poivre
A perfectly seared New York strip steak served with a peppercorn cognac cream sauce alongside french fries.
Equipment
- 1 Cast Iron Skillet
- 1 Motor and pestle
Ingredients
- 1 New York Strip Steak
- 1/2 shallot finely diced
- 2 cloves garlic
- 3 sprigs of thyme
- 3 tbsp black peppercorns crushed
- 1/3 cup cognac
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tsp Worcestershire Sauce
Instructions
- Pat your steak dry and all sides. Heavily season with salt and pepper.
- Heat your cast iron skillet to medium heat. If using any other kind of pan, please utilize medium high heat.
- Place your steak into the pan away from you and allow to sear on both sides, plus the fat cap, to your desired temperature. Remove from pan and set aside to rest.
- With a paper towel, wipe out pan and add in 1 tbsp oil.
- Once hot, toast peppercorns until fragrant and follow with shallots. Cook shallots until translucent
- Add in cognac, but stand back! As a flame may arise.
- Once the liquid has reduced by 1/3, add in heavy cream and stir to emulsify.
- Taste sauce and season with salt and pepper accordingly.
- Top steak with sauce, garnish with parsley, and serve with french fries.