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Southern Steak Au Poivre (Peppered Steak)

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    Steak au poivre is a French bistro classic. But in the recipe below, it takes on a decidedly Southern twist! A traditional steak au poivre will be made with black and sometimes pickled green peppercorns. This version adds a kick of Cayenne for some Cajun flair. A glug of whiskey to deglaze the pan, and you’re in business.
    This dish is traditionally served with French fries, but get inspired by the South to change things up a bit. Sweet potato fries or corn maque choux would both make delicious sides to this steak. The hint of sweetness in either – or both! – will balance out the heat of the Cayenne quite nicely.
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    Ingredients
    4 tablespoons black peppercorns, cracked
    2 tablespoons green peppercorns, drained and finely chopped
    ½ teaspoon Cayenne pepper
    flaky salt, to taste
    2 pounds beef tenderloin, cut into six steaks, at room temperature
    2 tablespoons neutral oil
    1 tablespoon butter
    ¼ cup finely chopped shallots
    ¼ cup whiskey
    1 cup beef broth
    ¼ cup heavy cream
    Directions
    1. Combine the crushed black pepper, green pepper, and cayenne in a bowl.
    2. Season the steaks with flaky salt on all sides, then coat them generously in the pepper mixture.
    3. Heat the oil in a large sauté pan over high heat. When the oil begins to smoke, add the steaks and reduce the heat to medium high. Cook four minutes on the first side, then flip and reduce the heat to medium. Cook an additional three to four minutes, or until cooked to your desired doneness.
    4. Remove from the pan and set aside. Tent with foil.
    5. Add the butter and shallots to the pan. Sauté one to two minutes, until tender. Deglaze with the whiskey, stirring with a wooden spoon to bring up the fond. When almost all of the liquid has cooked down, add the beef stock.
    6. Increase the heat to high, and reduce by half (about five minutes). Add the cream and cook another minute, then remove from the heat.
    Serve the steaks drizzled with sauce, with more sauce on the side.

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