Steak Au Poivre



This French Bistro Classic has been adapted from the pages of Saveur Magazine.

2 tbsp. whole white peppercorns

2 tablespoons whole black peppercorns

4 boneless New York strip steaks (about 6oz. each, ½ inch thick), room temperature

Tasteful Additions Maldon salt

3 tbsp. Tasteful Additions Moresca EVOO

5 tbsp. unsalted butter

½ cup Tasteful Additions Traditional Balsamic vinegar

Preheat oven to 400 degrees.  Grind peppercorns in a peppermill.  Sprinkle onto a baking sheet.

Season steaks with salt, and coat each side with the crushed peppercorns.  Heat oil in an ovenproof skillet (cast iron is good) over medium high heat.  Sear steaks until golden brown, about two minutes per side.  Transfer pan to oven and cook steaks about 7 minutes.

Remove steaks from skillet and let rest for 10 minutes, reserving juice.  Meanwhile, wipe out skillet.  Add vinegar, and cook until reduced by half, about 5 minutes.  Swirl in reserved steak juices and the butter.  Slice steaks, and serve with sauce.  Delicious!

Want to try a variation?

For a twist on this classic, try experimenting with one of our flavored Balsamics...Garlic Herb and Fig are 2 delicious alternatives!

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