Fiscal Responsibility

Steak au Poivre

I'd say this recipe is the culmination of many experiments by my Dad to reproduce the ultimate French recipe, except that he continues to experiment with it to this day. This though, is the classic recipe, and my favorite. As a kid, I'd love to get the pieces of salt pork too.

2 lbs. steak (I prefer to use filets or New York strips, but any good steak will do. When my parents had a very tight budget, Dad would even use flank steak, slicing it thinly against the grain.)
2-3 tsp. fresh, coarsely ground black pepper
2 cloves smashed garlic
2 TB butter
3 TB olive oil
2-3 pieces salt pork, about 1 oz. each (optional for an extra rich flavor)

Sauce:
2-3 finely diced shallots. Scallions can be substituted
2 TB butter
3/4 Cup big, red wine
3/4 Cup beef stock
2 TB butter, optional
2 oz. cognac or brandy, optional

One hour before cooking, rub the smashed garlic cloves over both sides of the steak, and then coarsely grind pepper over both sides. Let the steak sit to absorb the flavor, leaving the garlic on the meat.

Heat the butter and oil over high heat in a sauté pan with the salt pork. Add the meat and quickly brown each side. Reduce heat to medium/medium-high and cook steak for about 3 minutes per side for medium rare, adjusting time for "doneness" (best if salt pork is placed under pieces of steak). Remove the steak to a warm plate and cover loosely with foil.

Sauce:
If needed (and I always do this) melt butter in the same pan. Reduce heat to medium-low and sauté the shallots until translucent-about 4 minutes. Increase the heat to high, add the red wine and beef stock, and boil vigorously until the liquid is reduced by about half. Add salt if necessary, then add cognac, boiling for a minute or two to cook off the alcohol. Add any juices from the steak plate and swirl in the optional butter, if desired, to enrich the sauce.

Serve with asparagus, a nice rice pilaf, a crusty baguette and a nice rich red wine for the grown ups.

Note: for a lighter dish, all butter can be eliminated, but it's not as close to the real thing.

Prep. time: 15 minutes
Cooking time: 15 minutes
Serves: 5-6

Article:
  Harry Zeeve: Page 1 - Page 2 - Page 3
  David Walker: Page 1 - Page 2
  Alison Acosta Fraser: Page 1 - Page 2 - Page 3
  Belle Sawhill: Page 1 - Page 2 - Page 3
  Chris Swann: Page 1 - Page 2 - Page 3
  Carl Tannenbaum: Page 1 - Page 2 - Page 3

Recipes:   Lemon Chicken | Rachel's Omelet | Corn Pudding | Marinated Filet Mignon | Asian Pork Tenderloin and Coconut Jasmine Rice | Grilled Chicken Breasts | Steak au Poivre | Pretzel Salad | End of Spring Beef Stew | Chicken Tarragon | Roasted Sweet Potatoes | No Bowl Cake | Chris and Aunt Mary's Stromboli | Aunt Pat's Pizza Meat | Cracchiola Family Sauce | Chris's Baked Ziti | Aunt Eleanor's Spedini | Post-Thanksgiving Gumbo | Singapore Rice Noodles | Red Chili and Orange Barbecue Sauce | Tandoori-style Grilled Chicken