Steak au Poivre

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There is nothing I’ve cooked from Anthony Bourdain’s Les Halles Cookbook that I didn’t love, but this dish is my clear favorite.

Adapted from Anthony Bourdain’s Les Halles Cookbook         

  • 4 8-oz steaks
  • 2 oz olive oil
  • 2 oz freshly cracked peppercorns
  • Kosher Salt and
  • 4 oz butter
  • 2 oz Cognac
  • 6 oz dark veal stock
  • ½ cup cream (optional – this will actually make it steak Diane rather than steak au poivre, but it’s good either way)

About an hour before cooking, set the steaks on the counter and allow to come to room temperature.  Preheat oven to 425.  Rum the steaks on all sides with the oil, then season with salt and the crushed pepper.  Heat a skillet (cast iron is best) over medium-high heat.  Add 2 Tb of the butter and immediately add the steaks.  Brown both sides, about 5 minutes per side.  Transfer the pan to the oven and cook for another 6 – 9 minutes.  Remove the pan from the oven and transfer the steaks to a plate to rest.  Add the Cognac and return to medium heat.  As you bring the Cognac to a simmer, scrape all of the fond off the bottom of the pan.  Simmer until the Cognac reduces by half.  Add the veal stock and continue to stir and simmer until the sauce is reduced somewhat.  Remove from the heat and whisk in the remaining butter and cream if using.  Season with salt and pepper and serve immediately.


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