Classic French Pepper Steak (Steak Au Poivre) Recipe By Tasty

Dana Cowin is the longtime editor-in-chief of Food và Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining trang chủ cook: sometimes you need a real chef lớn step in & show you the ropes. Cowin’s new book, Mastering My Mistakes In The Kitchen, was inspired by (and with help from) some of the country’s most beloved chefs, lớn bring your confidence up lớn your taste buds’ level. 

I hadn’t cooked for just my husband in fourteen years. I’d fed him, of course. Hosted dinner parties with him. Made his coffee & fried a few eggs in the morning. But I hadn’t really made a thắm thiết dinner for two since before our first child was born. With the kids at camp, I decided to make his favorite meal, steak au poivre: a thủ đô new york strip steak crusted in crunchy crushed peppercorns with a flamed Cognac and mustard sauce. My biggest fear was that I would set my kitchen on fire. I held my breath as I struck a teeny wooden matchstick lớn light the Cognac. That went well! The flames eventually died down, & I proceeded with the rest of the recipe. Disaster was averted, or so I thought, until we tasted the steaks. The sauce had a bitter, astringent edge.

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Alex Guarnaschelli, of the thủ đô new york City restaurant Butter, identified my mistake: cooking in a cast-iron pan. As she explained khổng lồ me, if you’re making a pan sauce that has acid in it, you need to use a nonreactive pan.

Reprinted with permission from Mastering My Mistakes In The Kitchen

Reprinted with permission from Mastering My Mistakes In The Kitchen">

French Fare: Steak Au Poivre Recipe

Prep Time:20 minutesCook Time:20 minutesLevel of Difficulty:EasyServing Size:2
1 1/2tablespoonsblack peppercorns2(1-inch) thickNew York strip steaks (about 1/2 pound each), excess fat trimmed, at room temperaturekosher salt2tablespoonsvegetable or canola oil1/4cupcognac2smallshallots, grated to a paste (preferably on a microplane)1tablespoon plus 1 teaspoonDijon mustard1/4cupcreme fraiche1/4cupfreshly squeezed lemon juice1/4cupwater2tablespoonsflat-leaf parsley, finely chopped1teaspoonlemon zest, grated
DirectionsPut the peppercorns on a small rimmed baking sheet and crush them with a small heavy skillet; be sure not to bash them.Season each side of the steaks generously with salt, then mop up the crushed peppercorns with both sides of the steaks.Heat a large heavy stainless steel skillet over high heat.Add the oil và swirl to lớn coat the bottom of the skillet.When the oil is smoking hot, carefully place the steaks in the skillet, laying them down away from you (so that if any hot fat splatters, it splatters away from you).Let the steaks cook until the underside is nicely browned & they don’t resist when you try lớn flip them, about 4 minutes.Turn & cook on the second side until well browned, another 3 to lớn 4 minutes.Turn the steaks onto their fat edges và brown them until the fat is nice và crisp, about 2 minutes.Transfer the steaks to a serving dish or dinner plates & let them rest while you make the sauce.Pour off và discard all but a very thin layer of fat from the skillet.Take the skillet off the heat and add the Cognac.Carefully return the skillet lớn the heat—the alcohol should immediately burst into flames (not a bad thing!); if it doesn’t, ignite the Cognac with a long match or lighter.Once the flames have subsided, lower the heat khổng lồ medium, địa chỉ cửa hàng the shallots and a pinch of salt and cook, stirring, until the raw shallot aroma disappears, about a minute.Whisk in the mustard, crème fraîche, lemon juice và water.Season the sauce lớn taste with salt, and add more water if you prefer a looser consistency.Remove from the heat.Whisk half the parsley into the sauce và sprinkle the steaks with the remaining parsley.Season each steak with a pinch more salt và scatter the lemon zest evenly on top.Spoon the sauce over the steaks & serve immediately.

Chef Tips From Alex Guarnaschelli:

On pans: When making a pan sauce, acid is boss over cookware. You can use cast-iron for the steak, but not for the sauce. Nonstick pans for steak? No way.On crushing the peppercorns:Crush them with a small heavy skillet (don’t bash them): Focus your weight in the middle of the pan, và push down và forward. Imagine you’re smearing peanut butter on toast. Focus some love on the areas that didn’t get too crushed. Then use the steaks khổng lồ mop up the remaining peppercorns as if you’re sponging down a counter.

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On getting a good crust on the steak: When the crust is terrific & browned & it releases itself—these are built-in visual indicators that tell you the steak is ready lớn flip. If you notice a spot that isn’t too browned, tilt the pan so all the fat collects at the bottom và use a spoon lớn scoop up the fat & baste that spot—go right over that spot as if you’re filling in a blank.On making the pan sauce: Evaluate how much fat you have in the pan. You might need khổng lồ pour some off—you don’t want your sauce khổng lồ just taste lượt thích fat. As chef Larry Forgione told me twenty-some years ago, you can always put it back in, but you can’t take it out. Also, the more hot grease in your sauce, the more likely it is khổng lồ separate. To thicken the sauce, địa chỉ cửa hàng grated shallots, which give flavor & vegetal toàn thân to the sauce. Mustard is a natural thickener too.On flambéing:Take the pan off the heat to showroom the alcohol, then put it back on the flame—you don’t want lớn risk getting flames rising up into the bottle or anything superscary like that.On garnishing:Add a bit of parsley. You always need a little acid and a little grass. My biggest advice on finishing dishes, though, is to lớn Coco Chanel your food: Take one or two things out before the dish leaves the kitchen. Less is more.

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