Steak au Poivre

It’s about time I did a classic French dish on here. This was actually my first time ever making one and I wish I had sooner. There’s clearly a reason these timeless dishes are enjoyed all over the world. It’s all the right superlatives you look for: rich, luxurious, and unctuous.

Recipe

Serves 1

Steak

• Steak(s) of choice
• Handful of garlic cloves
• 3 sprigs thyme
• 6 tbsp butter
• 1 shallot

• Start off by patting steak to get it as dry as possible. Season with salt.
• Heat a pan over high heat with fat of choice. Once it begins to smoke, add steak, pressing it into the pan for full contact, ensuring a better crust. After about 90 seconds, flip.
• Turn heat down to medium, let cook for another minute, throw in aromatics and butter and baste until preferred doneness, depending on cut and size of the steak. Pull steak from pan.

Au Poivre Sauce

• 1 c mushroom of choice
• 1 shallot, finely minced
• 1 clove garlic, finely minced
• 2 tbsp coarsely ground black pepper
• 2 tbsp chives
• 1 tbsp butter (to make it dairy-free, sub: olive oil)
• 1/3 c cognac or brandy
• 1/2 c beef or chicken stock
• 1 tbsp dijon mustard
• 1/2 c heavy cream (to make it dairy-free, sub: full fat coconut milk)

1. Drain pan of fat from cooking the steaks.
2. Add butter to a pan heated over medium high, followed by mushrooms. Cook 2 minutes, add shallot and garlic. Cook another 2 minutes.
3. Add black pepper and cognac/brandy. Cook another 2 minutes, or until the alcohol has reduced to a thick syrup. Add stock, reducing til syrupy as well.
4. Finish with dijon, chives, and heavy cream. Taste, only add salt if necessary.