This recipe relies on one in Wonderful French Meals by American creator and culinary arts instructor James Peterson. Steak “au poivre” has been a well-liked bistro menu staple because the nineteenth century. A vibrant, younger ruby port provides sweetness to the peppery sauce.
Yield: serves 4
Time: 3 hours 45 minutes
Elements
- 4 1-in.-thick strip steaks (about 2½ lb.)
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 shallots, finely chopped
- 1½ cups ruby port
- 2 cups beef inventory
- 1 cup heavy cream
- ¼ cup brine-cured inexperienced peppercorns, rinsed and coarsely chopped
- 2 tsp. white wine vinegar
Directions
- Season the steaks generously with salt, place them on a plate, and canopy and refrigerate for two hours. Take away the steaks from the fridge and put aside at room temperature for 1 hour.
- Preheat the oven to 200°F. Use paper towels to pat the steaks dry. To a big cast-iron skillet set over medium-high warmth, add 1 tablespoon of the oil. When it’s sizzling and shimmering, add 2 steaks to the skillet and cook dinner, turning as soon as, till properly browned, 2–3 minutes per facet for medium uncommon. Switch the steaks to a heatproof platter, tent with foil, and switch to the oven. Repeat with the remaining steaks.
- To the empty skillet, add the remaining oil, and switch the warmth to medium. Add the shallots and cook dinner, stirring repeatedly, till aromatic, about 30 seconds. Add the port, flip the warmth to medium-high, and boil till the sauce reduces to about ¼ cup, 5–6 minutes. Pour within the beef inventory and boil till syrupy, 10–12 minutes. Flip the warmth to medium, add the cream, and cook dinner till thickened, 6–8 minutes. Stir within the peppercorns, vinegar, and salt to style.
- To serve, take away the platter from the oven and discard the foil. Pour the sauce over the steaks, and serve.
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