Steak Au Poivre

In Beef, Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

Turn your kitchen into a steakhouse.

SERVES 6

YOU’LL NEED
¼ cup + 2 tbsp grapeseed oil
2 shallots, think julienned
1 lb crimini mushrooms, stemmed and quartered
3 oz brandy
1 tsp fresh thyme, chopped
3 oz heavy cream
6 strip steaks (8 oz)
4 tbsp cracked black pepper
Sea salt

MAKE IT
1) Heat a large saute pan over medium-high heat. Add 2 tbsp of grapeseed oil, then add the shallots and all the mushrooms. Cook for 3 to 4 minutes, until mushrooms are slightly caramelized. Deglaze carefully with the brandy (it can catch fire).
2) Add the thyme and heavy cream. Continue to cook the mushroom-shallot mixture and allow the cream to reduce in the pan for 3 to 4 minutes. Season with salt and pepper. Set aside.
3) Heat 2 large pans on high heat and split the ¼ cup of oil between the pans. Crust the beef with cracked black pepper on one side only. Season with salt. Place the steaks in the hot pans, crust-side down, and sear for 3 minutes.
4) Flip the steaks and sear for another 3 minutes. Reduce heat to medium and continue to cook to desired temperature. Tent loosely with foil and let rest for 3 minutes before serving with mushrooms.

THE MACROS
CALORIES: 686
PROTEIN: 72 g
FAT: 33 g
CARBS: 15 g

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