Tuesday, April 1, 2014

Presenting: Steak au Poivre Redux for #WeekdaySupper

Steak au Poivre

Happy April Fool's Day!

My regular readers will remember I prepared this dish a couple of months ago but I had problems with the accompanying sauce. Well, after I published it I found other versions that all had similarities that differed from the Anthony Bourdain version I adapted. The same basic recipe I found from Culinary Institute of America and Fabio Viviani used the same procedure of: sear the beef then set aside, deglaze with brandy or cognac, flambé, add veal stock then reduce, add cream and simmer until thickened.

One note I'd like to make here is that the recipe calls for 6-ounce fillets. I used 12-ounce New York strips, however almost any steak will suffice. For me, it's a personal preference. I know the fillet is renowned because it's tender but my palate isn't refined enough to detect the difference in taste. I value taste over texture. That, and the fillet is at least double the price of the New Yorks.

The Challenge

Update the recipe for a dish I previously prepared.

The Source

I adapted the dish I found on SAVEUR Magazine's website.


3 tablespoons black peppercorns, coarsely cracked with a heavy bottom skillet
Kosher salt
4 8- to 12-ounce New York strip steaks
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/3 cup brandy
1 cup beef stock
1/2 cup heavy cream
French fries, for serving
1 tablespoon chives, finely chopped (for garnish)


1. In a heavy bottom large skillet, melt the butter in the vegetable oil over medium-high heat. Season the steaks with the cracked black pepper and kosher salt. When the pan is hot, add the steaks and sear for approximately 4 minutes on each side for medium rare. Remove each steak to a separate warmed serving plate and set aside to allow for carryover cooking while the sauce is prepared.

2. Deglaze the hot skillet by adding the brandy to the pan and then light it on fire with a long-stemmed match. Keep a non-flammable lid nearby if the flame hasn't extinguished itself within 1 minute. Add in the stock and reduce by half, approximately 4 minutes. Then add the heavy cream and cook until the sauce thickens, approximately 3 to 5 minutes. Season the sauce with salt if necessary. Spoon one to two ounces of sauce over each steak, then top with fries, garnish with chives and serve.


Since it is April Fool's Day, I thought I'd leave you with a funny story: I finally successfully executed a flambé. I had previously shyed away from it due to the obvious dangers, but I got the nerve the night I prepared the dish to attempt it. While my steaks were searing, I prepared my work station by turning on the vent, opening the windows so I wouldn't set off the smoke detectors and moving anything that was easily flammable away from the pan such as cardboard boxes or cans with paper labels. When I lit the brandy on fire, it was woefully anti-climatic. I had one or two flames about one inch high that lasted for maybe five seconds. I'm just thankful the fire department didn't need to be called.

I'll now leave you with the #WeekdaySupper dish that was published yesterday in addition to a preview of the dishes that will appear later in the week.

Sunday Supper Movement


  1. Glad you didn't have to call the fire department. I'm always hesitant to do the flambes too.

  2. Since I've just started following you, I have no idea what happened to the first version. However, I can say that this version of Steak au Poivre sounds magnificent . . . I started my culinary endeavors with French cuisine and still love the indulgence into it! thanks for sharing the recipe and it's been a pleasure to get to know you a bit through Sunday Supper.
    ~ Roz from La Bella Vita Cucina

  3. I enjoy Steak au poivre at my favorite local French restaurant and have always wanted to try it at home. You've inspired me! Pinned.

  4. Your website looks beautiful, and I just love this pan-seared, pan sauce method for steaks and chops! I just picked up some bourbon-smoked crushed peppercorns and I am going to make this using those! I am with you regarding taste and texture-- if Inam going to eat beef, I want great beef flavor! Thanks!
    Susan Rebillot ( olivesandfigschronicles)

  5. This is making me crave steak in a big way. We have some cognac that we brought back and maybe a beautiful steak is the perfect reason to crack it open? I'll light it on fi-yah! Thank you for sharing this and congrats on your flambe!


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