Frank's Recipes! Steak Au Poivre

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Steak Au Poivre

The creamy sauce mellow the peppercorns on the steak in this quick and luscious version of a classic.

2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon dried green peppercorns
2 boneless shell steaks, about 12 ounces each
4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 large shallot minced
1/2 cup cognac
1 cup beef stock
1 tablespoon green peppercorns in brine, drained and coarsely chopped
1/2 cup heavy cream
Coarse salt (optional)

Place the black, white and dried green peppercorns in a heavy resealable plastic bag; crush with smooth side of meat tenderizer or bottom of heavy skillet. (Or, pulse in spice grinder until coarsley ground). Pat steaks dry; coat both sides with peppercorn mixture. Heat 2 tablespoons butter and the vegetable oil in large skillet over medium-high heat until very hot but not smoking. Add steaks to pan; cook until seared on both sides, 4 to 5 minutes on each side for medium rare. Transfer to a platter; cover with foil.

Drain all fat from skillet; melt remaining 2 tablespoons butter over medium heat. Add shallot, and cook until it begins to soften but not brown, about 2 minutes. Add cognac; boil, scraping up browned bits from pan. Add stock, green peppercorns, and liquid from around steaks; boil until reduced slightly, about 2 minutes. Stir in cream, and boil until sauce thickens, about 3 minutes. Season with salt if desired. Pour sauce over steaks; serve immediately.

Serves 2.