New York Steak au Poivre

New York Steak au Poivre Recipe - A Delicious American Classic

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

New York Steak au Poivre is a classic French dish that features a juicy New York strip steak coated in cracked black peppercorns and served with a rich and creamy peppercorn sauce. This dish is perfect for a special occasion or a fancy dinner at home.

History

The origins of Steak au Poivre can be traced back to French cuisine, where it was traditionally made with filet mignon. Over time, variations of the dish have emerged, including the use of New York strip steak. The peppercorn sauce adds a bold and flavorful element to the dish, making it a favorite among steak lovers.

Ingredients

4 New York strips
0.5 cup freshly cracked black peppercorns
0.25 cup softened butter
olive oil for cooking
1 tsp salt
1 oz (28 g) brandy
1 large chopped shallot clove
0.25 cup chopped parsley
1 cup heavy whipping cream
1 cup beef stock

How to prepare

Place a sauté pan over heat and coat the bottom of the pan with olive oil. Allow it to heat to a medium-hot temperature.
While the pan is heating, season the steak with salt, then lightly coat each one on both sides with cracked peppercorns, ensuring thorough coverage.
Place each steak in the pan and sear each side well.
Remove the steaks and place them in the oven to complete cooking to the desired doneness.
Drain the pan and add 2 tsp of soft butter, chopped shallots, and additional cracked black pepper.
Caramelize the shallots and carefully add brandy.
Flame the brandy and cook for 1 minute, then add beef stock and heavy cream.
Cook until thickened, then add the remaining butter and whisk until smooth.
Place the steaks on a warmed dinner plate and pour some sauce over the top.

Variations

For a twist on the classic recipe, try using different types of peppercorns, such as pink or green peppercorns, to add a unique flavor to the dish.

Cooking Tips & Tricks

Make sure to coat the steak thoroughly with cracked black peppercorns for a flavorful crust.

- Searing the steak in a hot pan will help to lock in the juices and create a nice crust.

- Be careful when flaming the brandy, as it can ignite quickly. Use caution and keep a lid nearby to smother the flames if necessary.

- Whisking in the butter at the end of cooking the sauce will help to create a smooth and velvety texture.

Serving Suggestions

Serve the New York Steak au Poivre with a side of roasted vegetables or a simple green salad for a complete meal.

Cooking Techniques

Searing the steak in a hot pan and finishing it in the oven will help to create a perfectly cooked steak with a nice crust.

Ingredient Substitutions

If you don't have brandy on hand, you can substitute it with cognac or whiskey for a similar flavor profile.

Make Ahead Tips

You can prepare the peppercorn sauce ahead of time and reheat it when ready to serve. The steak can be seared and stored in the refrigerator before finishing in the oven.

Presentation Ideas

Serve the New York Steak au Poivre on a warmed dinner plate with a drizzle of the peppercorn sauce on top. Garnish with chopped parsley for a pop of color.

Pairing Recommendations

This dish pairs well with a bold red wine, such as a Cabernet Sauvignon or Merlot, to complement the rich flavors of the steak and peppercorn sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak and sauce in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

600 per serving

Carbohydrates

3g per serving

Fats

45g per serving

Proteins

35g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (butter and cream) and may not be suitable for those with dairy allergies.

Summary

This dish is high in protein and fats, making it a hearty and satisfying meal. It is also relatively low in carbohydrates.

Summary

New York Steak au Poivre is a delicious and indulgent dish that is perfect for a special occasion or a fancy dinner at home. With a flavorful peppercorn crust and a rich and creamy sauce, this dish is sure to impress your guests.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for New York Steak au Poivre. It was a warm summer day, and I was visiting my dear friend Margaret in New York City. Margaret was a fabulous cook and always had a way of making even the simplest dishes taste extraordinary.

As we sat in her cozy kitchen sipping on some chilled white wine, Margaret began to tell me about a recipe she had learned from a famous French chef during her travels in Paris. She described it as a classic French dish that was both elegant and delicious, perfect for a special occasion.

Intrigued by her description, I begged Margaret to teach me how to make this New York Steak au Poivre. She agreed, and we spent the rest of the afternoon gathering the ingredients and preparing the dish together.

The first step in making this dish was to select the perfect cut of New York strip steak. Margaret taught me how to choose a steak that was well-marbled and thick, ensuring that it would be juicy and tender when cooked.

Next, we prepared the peppercorn crust that would give the steak its signature flavor. Margaret showed me how to crush black peppercorns with a mortar and pestle until they were coarse but not too fine. She explained that the peppercorns would create a spicy crust on the steak when seared in a hot pan.

After seasoning the steak with salt and pressing the peppercorn mixture onto both sides, we heated a cast-iron skillet until it was smoking hot. Margaret demonstrated the proper technique for searing the steak, instructing me to cook it for just a few minutes on each side to achieve a perfect medium-rare doneness.

While the steak rested, we made a simple pan sauce using brandy, beef broth, and heavy cream. Margaret emphasized the importance of deglazing the pan with the brandy to capture all the flavorful browned bits from the steak.

As the sauce simmered and thickened, the aroma of peppercorns and cream filled the kitchen, making my mouth water in anticipation. Margaret poured the sauce over the sliced steak, creating a luxurious finish to this exquisite dish.

When we finally sat down to eat, the steak was tender and juicy, with a bold peppery crust that contrasted beautifully with the creamy sauce. Each bite was a symphony of flavors, and I savored every morsel as Margaret looked on with pride.

From that day on, New York Steak au Poivre became a staple in my cooking repertoire. I would often make it for family gatherings and dinner parties, receiving rave reviews from all who tasted it. The recipe had become a symbol of my friendship with Margaret and a reminder of the joy we shared in the kitchen that summer day in New York City.

As I sit here reminiscing about that unforgettable experience, I am filled with gratitude for the amazing people and places that have enriched my culinary journey. Each recipe I have learned along the way holds a special place in my heart, but New York Steak au Poivre will always be a cherished memory of a dear friend and a delicious meal shared with love and laughter.