Steak Au Poivre Gourmet Recipe - Steve Corry
This recipe was originally published as part of our 2012 Valentine's Day menu in Tasting Table National.
Recipe adapted from Steve Corry, Petite Jacqueline, Portland, ME
Steak Au Poivre
Steak au Poivre
Prep Time
0
minutes
Cook Time
0
minutes
Servings
2
servings
Total time: 0 minutes
Ingredients
- ½ cup red wine
- 2 sprigs fresh thyme, divided
- ¼ cup flat-leaf parsley, stems removed and discarded, divided
- Two 8-ounce skirt steaks
- Coarsely ground black pepper
- ½ tablespoon vegetable oil
- ¼ cup brandy
- ¼ cup heavy cream
- 1 stick unsalted butter
- Kosher salt
Directions
- Preheat the oven to 350°. In a large container, combine the red wine, 1 sprig of the thyme and 2 tablespoons of the parsley leaves. Add the steaks and set aside to marinate for 30 minutes.
- Remove the steaks from the marinade and pat dry. Coat one side of each steak with the coarsely ground black pepper. In a large oven-proof skillet set over medium-high heat, add the vegetable oil and heat until smoking. Add the steaks, pepper-side down, and sear for 3 minutes. Flip the steaks and place the pan in the oven. For medium-rare (about 125° to 130°), cook for 5 minutes. Remove the skillet from the oven. Remove the steaks from the pan, put on a plate and set aside. Drain the fat from the skillet, then place the skillet back on the stove over medium heat. Add the brandy and whisk for 30 seconds. Add the heavy cream and cook until reduced by three-quarters, about 5 minutes. Whisk in the butter until melted and stir in the remaining thyme and parsley. Season with salt. Transfer the steaks to dinner plates, spoon the sauce over the meat and serve immediately.