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New York Steak Au Poivre

Recipes »  Main Dish  »  Meat - Steaks and Chops

Try this New York Steak Au Poivre recipe, or contribute your own. "Corn" and "Beef" are two of the tags cooks chose for New York Steak Au Poivre.

 "Great recipe. Didn't know how to flame the brandy but it tasted great anyway. Sauce little darker than other pics but still delicious. " - sgblack

Yield: 4 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Beef

(5, 2) 100% would make again (reviews)

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New York Steak Au Poivre
A perfectly done steak, with a crust of salt and peppercorns accompanied by a rich, flavorful sauce. photo by sgrishka Give a medal for this photo
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Servings          
Original recipe makes 4
1/4 cButter; softened
4 12-ozNew York Strip steak
Salt
1/4 cParsley
1 cBeef stock
1/2 cBlack Peppercorns; freshly
1 ozBrandy
Olive Oil; For Cooking
1 lg cloveShallot; chopped fine
1 cHeavy Whipping Cream

New York Steak Au Poivre Preparation

Place saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-hot temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns thoroughlt. Place each steak in pan and sear each side will. Note: No not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth Place steaks on warmed dinner plane, nap with sauce; serve. The whole process should take no more that 6 to 8 minutes. Makes 4 generous servings Okeechobee Steak House -- Keith Scagg, Chef Source: Palm Beach Post, Food Section billspa@icanect.net Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding on Oct 23, 1997

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  • A perfectly done steak, with a crust of salt and peppercorns accompanied by a rich, flavorful sauce. photo by sgrishka sgrishka

  • The tangy peppercorn crust enhances the beefy flavor of the steak. Be careful not to burn or scorch the crust or it will become bitter. Also, with any recipe that calls for searing meat and then using the pan to make a sauce, be careful to avoid blackening the pan; your sauce will taste burnt. photo by sgrishka sgrishka

  • photo by sgblack sgblack

    • Calories Per Serving: 445
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    New York Steak Au Poivre Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Great recipe. Didn't know how to flame the brandy but it tasted great anyway. Sauce little darker than other pics but still delicious.
    23 hours, 42 minutes ago
    Excellent recipe...simple and incredibly delicious! The recipe does not specify temperature, so after searing, we finished the steaks in a 450 degree F oven. The only change we made was to the sauce. We doubled the recipe for a dinner party and used two large skillets. We prepared the sauce as written in one skillet, and in the other skillet, we prepared the sauce but added 1 tablespoon of brown mustard. Both sauces were equally good...being rich, luscious and having wonderful flavor. Perfect complements to the peppercorn crusted steaks. The recipe sauce had great flavor with the brandy adding a wonderful undertone. In the 2nd sauce the brandy was more of a background flavor with the mustard being dominate. The mustard melded perfectly with the tang of the peppercorns.
    1 years, 3 months, 4 weeks, 1 days, 11 hours, 10 minutes ago

    Tags

    1. Beef
    2. Corn
    3. Cream
    4. Butter
    5. Olive oil
    6. Parsley
    7. Shallot

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