Ingredients for Steak Au Poivre Steaks With Crushed Peppercorns
- Shell Steaks
- 1 teaspoon kosher salt
- Peppercorn
- Vegetable Oil
- 4 tablespoons unsalted butter
- 2 shallots, minced
- Dry White Wine
- Heavy Cream
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How to Make Steak Au Poivre Steaks With Crushed Peppercorns
- Pat the steaks dry with paper towels. Sprinkle both sides generously with salt.
- Evenly distribute the cracked peppercorns over both sides of each steak, pressing gently to ensure they adhere.
- Heat the vegetable oil in a heavy-bottomed skillet over high heat until it shimmers and is almost smoking. This is crucial for a good sear.
- Add the steaks to the hot skillet. Sear for 3 minutes per side for medium-rare. Adjust cooking time to your preferred doneness – add 1-2 minutes per side for medium or well-done.
- Once cooked, remove the steaks from the skillet and place them on a plate. Tent loosely with foil to keep warm.
- Pour off any excess oil from the skillet. Add 2 tablespoons of butter to the skillet.
- Add the minced shallots and cook, stirring frequently, until softened (about 1 minute).
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the wine has almost completely evaporated (about 2 minutes).
- Stir in the heavy cream and cook for 1 minute, or until slightly thickened.
- Remove from heat and swirl in the remaining 2 tablespoons of butter until it's emulsified into the sauce.
- Pour the sauce generously over the steaks and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
160g
Carbs
6g
