A twist on Steak au Poivre
Jun 8th, 2008 by Paul
Having picked up a nice steak for dinner I went looking for a suitable recipe, I felt like something with a fatty creamy sauce so I decided on Steak au Poivre ( Steak with pepper ) a french recipe with a nice creamy sauce. I didn’t have any Brandy which is what I’d usually use, nor did I have any white wine. Not to be thwarted I decided to use beer and a splash of scotch.
Ingredients
- 2 thick steaks
- roughly cracked black pepper
- Salt
- 2 Tb finely chopped shallots
- 1/4 stick of unsalted butter cut into 4 pieces
- 1/4 cup beer
- 2 Tb scotch
- 1/4 cup heavy cream
Preheat oven to 100 C.
Pat steaks dry and season on both sides with salt and pepper.
Fry steak for 2-3 mins each side in a splash of vegetable oil.
Wrap steak in foil and put into the oven to keep warm.
Pour fat off pan and add in the shallots and half the butter. Cook over a low heat stirring until shallots are browned all over being careful not to burn the butter.
Add the scotch and the beer and boil until it’s little more than a glaze, this should take 2-3 minutes
Remove the steak from the oven at this stage and pour any meat juices into the pan. Add the cream and bring to a simmer stirring occasionally. When it’s reduced to about half add the rest of the butter and turn off the heat. The sauce is ready when the butter is fully incorporated.
