Our steak au poivre is made a little differently from some versions
of the classic. We don’t press the peppercorns into the meat but rely
entirely on the sauce for the peppery flavor. The creamy sauce is made
with plenty of crushed peppercorns but without brandy, a common
ingredient in the French version of the sauce. We suggest Kansas City
bone-in steaks, also known as shell steaks. Our recipe for the
Peppercorn Sauce makes more than you will need, but it’s tricky to make
much less than 2 cups. You can freeze the peppercorn base before the
cream is added for future use.
Wine recommendation: Shiraz, Syrah, Red Zinfandel, or Rhone Valley
Red
Three 18-ounce Kansas City bone-in steaks, about 2 inches thick
Vegetable oil cooking spray
Seasoned salt
2 cups Peppercorn Sauce (recipe follows)
1. Remove the steaks from the refrigerator and let them rest at room
temperature for 30 to 60 minutes.
2. Prepare a charcoal or gas grill or preheat the broiler and
position a rack 4 inches from the heating element. Lightly spray the
grill rack with vegetable oil cooking spray. The coals should be
medium-hot for the charcoal grill. The burners should be on high for the
gas grill.
3. Season the steaks lightly on both sides with the seasoned salt. If
using a charcoal grill, grill for 10 minutes. Turn, using tongs, and
grill the other side for 10 to 12 minutes for medium-rare, or until the
desired degree of doneness. If using a gas grill, grill for 10 minutes.
Turn, using tongs, and grill the other side for 11 to 13 minutes for
medium-rare, or until the desired degree of doneness. If using the
broiler, broil 4 inches from the heat source for 12 minutes. Turn, using
tongs, and broil the other side for 11 to 12 minutes for medium-rare, or
until the desired degree of doneness.
4. Meanwhile, heat the Peppercorn Sauce, if it’s not already warm.
5. To serve, slice the steaks and spoon some of the sauce on top.
Serve any extra sauce on the side, if desired.
Peppercorn Sauce
Makes about 2 cups
1 tablespoon unsalted butter
1-1⁄2 tablespoons chopped shallots
2 tablespoons cracked red, green, white, and black peppercorns (see
Note)
1⁄2 cup Cognac
3 tablespoons undiluted store-bought veal demi-glace (see Note)
3⁄4 cup heavy cream
Salt
1. In a sauté pan, melt the butter over low heat. Add the shallots
and peppercorns and sauté for about 5 minutes, or until the shallots
soften. Add the Cognac, raise the heat to medium, and cook until the
Cognac evaporates almost completely. Add 3⁄4 cup of water and the
demi-glace. Bring to a boil, stirring until the demi-glace dissolves.
Add the cream and bring to a simmer. Cook for about 5 minutes, or until
thickened. Season to taste with salt.
2. Set aside to cool. When cool, cover and refrigerate for up to 3
days.
Notes: Peppercorn mixes are easy to find in supermarkets and
specialty stores. If you have only black peppercorns, use them instead.
You can buy veal demi-glace in a small container, usually about 1-1⁄2
ounces, in specialty food stores, some supermarkets, and even some price
clubs. We like More Than Gourmet Demi-Glace Gold. To find a convenient
location or to order it online, go to
http://www.morethangourmet.com.
Click here to read about
Morton's Steak Bible
