STEAK AU POIVRE (MORTON'S)
Here the peppery flavor comes entirely from the sauce and not from pressing the peppercorns into the meat as in most steak au Poivre versions. The creamy sauce is made with plenty of crushed peppercorns, but without brandy, a common ingredient in the French version of the sauce. Morton's, the legendary steakhouse, suggests Kansas City bone-in steaks, also known as shell steaks, strip, and NY strip. The sauce recipe here makes more than what you'll need, but it's tricky to make much less than 2 cups. You can freeze the peppercorn base before the cream is added for future use. Recipe from Morton's Steak Bible, a cookbook I highly recommend. NOTE: Peppercorn mixes are easy to find in supermarkets and specialty stores. If you have only black peppercorns, use them instead. NOTE: You can buy veal demi-glace in a small container, usually about 1 ½ ounces, in specialty food stores, some supermarkets and even some price clubs. One of the best is More Than Gourmet Demi-Glace Gold.
Provided by Sandi From CA
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
- In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.
- Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely.
- Add ¾ cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.
- Set aside to cool When cool, cover and refrigerate for up to 3 days.
- Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
- Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness.
- Meanwhile, heat the peppercorn sauce if it's not already warm.
- To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.
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Mayani Johnson
[email protected]This recipe was a bit more work than I expected, but it was worth it. The steak was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Diego Laguna
[email protected]I made this recipe for my husband's birthday and he loved it! The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again for special occasions.
Polash Roy Kumar
[email protected]This was my first time making steak au poivre and it turned out great! The steak was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Shah Mehmood
[email protected]I've made this recipe several times now and it's always a hit. The steak is always cooked perfectly and the sauce is delicious. I highly recommend this recipe!
Livoni Tupou
[email protected]This recipe was a bit more work than I expected, but it was worth it. The steak was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Kh Yasir Akram
[email protected]I made this recipe for my husband's birthday and he loved it! The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again for special occasions.
Tim Tim
[email protected]This was my first time making steak au poivre and it turned out great! The steak was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
sino_ thebest2
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The steak is always cooked perfectly and the sauce is delicious. I highly recommend this recipe!
Happiness Ebioji
[email protected]This recipe was easy to follow and the steak turned out great! I used a ribeye steak and it was cooked perfectly medium-rare. The sauce was also very good, but I added a little bit of extra pepper to taste.
Utsab Mangrati
[email protected]I made this last night and it was a hit! My husband and I both loved it. The steak was so tender and flavorful, and the sauce was to die for. I will definitely be making this again soon.
Rahul Paswan
[email protected]This was an excellent recipe! The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again.