Tuesday, November 9, 2010

Peppercorns on the Vine and Steak au Poivre

And cue the impulse buy.

A rare and intriguing ingredient that I've never experimented with before can always get me to part with a few dollars without a second thought. This time it was a jar of intensely fragrant peppercorns on the vine.

Inspiration came even before I could put the peppercorns into the shopping basket, and I knew the perfect thing to make with them: the Steak au Poivre with Red Wine Sauce recipe from Seared to Perfection.

Just a couple of things before I get to the recipe…

Here's my interview on Savor Portland, in case you missed it. We chatted about everything from the release of my book to government cheese—good fun. The day after that appearance, Seared to Perfection was written up in the Winston-Salem Journal.

Also, registration for winter Clark College cooking classes is now open. I'm very excited to offer Spanish Paella Supper, Hands-On Fresh Pasta, Hands-On Asian Appetizers, Valentine's Seared to Perfection II, and Real Texas Chili classes and hope you can join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.

And without further ado, may I present a glimpse of what's inside the pages of my book…

Steak au Poivre with Red Wine Sauce
Printable Recipe

4 1 to 1 ¼-inch thick rib-eye or strip steaks, weighing about 12 ounces each
Kosher salt
2 tablespoons freshly cracked black peppercorns
2 tablespoons extra virgin olive oil
1 shallot, minced
½ cup red wine
½ cup beef broth
2 sprigs fresh thyme
2 to 3 tablespoons cold unsalted butter, diced

Season the steaks generously with salt and set aside at room temperature for about half an hour.

Coat the steaks with the pepper, pressing it gently into the meat. Heat a large, heavy sauté pan over high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the steaks and cook without disturbing for 4 to 5 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the steaks and continue to cook over high heat another 2 to 3 minutes, or until the desired doneness. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Remove the steaks to a plate and tent with foil to keep warm.

Reduce the heat to medium, add the shallot to the pan, and sauté for 30 seconds, or until translucent and fragrant. Add the wine and simmer for a minute or so, scraping up the brown bits from the bottom of the pan with a heat-proof spatula. Add the broth and thyme and simmer another 5 to 6 minutes, or until thickened and saucy. Remove the pan from the heat, discard the thyme, and let cool for a minute or two. Whisk in the butter quickly, stir in any accumulated juices from the steaks, and season to taste with salt.

Arrange the steaks on individual plates, divide the sauce among them, and serve immediately.

Serves 4. No bistro menu would be complete without steak au poivre, the classic French dish of tender steak encrusted with crushed black peppercorns. Although the recipe calls for what seems like an enormous amount of pepper, high heat works an amazing transformation on the pungent spice—the peppercorns become toasted and mellow. For this dish, the peppercorns should be coarsely crushed, not ground to a powder. Crack whole black peppercorns with a spice mill or in a mortar and pestle. Alternatively, place them in a zip-top bag and tap them with a rolling pin or the bottom of a small frying pan.


Rich said...

You know, with a dish like steak au poivre, one might be tempted to talk all fancy about it and such, but really, I'm speechless. That just looks scrumptious. Do people still use the word scrumptious? Well, that's what it looks like, regardless.

Francesca said...

Hey! Thank you for the recipe, I love your photos!
I've noticed you like a lot meat. You might check out this unusual recipe from old Tuscany I posted on my blog


Bruce Morgan said...

If you love pepper steaks in all the possible iterations like I do, it is also fun to experiment using different peppercorns varieties.

We offer a boroad selection of peppercorns at Pepper-Passion>. A great pepper steaks needs great pepper as much as it needs great beef to start with.

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