Steak au Poivre
Servings
1
Servings
1
Instructions
  1. Take the steak out of the fridge and let it sit in room temperature for 30 minutes to an hour. Using a mortar and pestle, crush a teaspoon of peppercorns coarsely and spread this on a plate. Sprinkle salt on the steak then press both sides onto the peppercorn.
  2. Over medium heat, melt a tablespoon of butter and a tablespoon of olive oil in a pan for a couple of minutes and then sear each steak side for four minutes (for medium rare). It will probably sizzle and hiss and make a mess so cover the pan loosely with a lid.
  3. Remove steak from pan and foil it on a plate. Deglaze the pan with 1/4 cup of cooking wine and swish around cooking it for a couple of minutes. Add a half cup of heavy cream and let it boil until it thickens (watch that it doesn’t burn) for two to three minutes. (Or, if you are like me, you might have to try this three times and on the third try, after you drain all the oil residue, add the heavy cream, thus achieving that golden sauce color.)
  4. Take foil off and pour sauce over the steak. Bon app├ętit!