Shelly's Recipe

Steak au Poivre with Crispy Shallots

Category: Steaks - Beef

4-6 medium shallots (about 4 ounces), cut into 1/4 inch whole slices
1/4 cup extra virgin olive oil
1 tablespoon butter
1 pound hanger or skirt steak (see note)
2 tablespoons freshly cracked black pepper (large cracked pieces of pepper are ideal)
1/4 cup cognac
1/4 cup heavy cream
1 tablespoon butter
Salt, as needed

1.In a medium saute pan place shallots, oil and butter and bring up to temperature over a medium low flame. Cook stirring occasionally for 15-20 minutes until the shallots are golden brown but not over cooked. (longer if needed) Place a small strainer over a bowl and strain. Do not discard fat. Lay shallots on a paper towel to dry. Warning, these are hard not to snack on so try and resist and save for the steak.

2.In a cast iron or heavy bottomed pan over medium high heat, pour 1 ½ tablespoon of the fat you drained from the shallots. When pan starts to smoke, add steaks and do not move around. Let them sear for about 2-3 minutes per side. Reduce pan temperature to medium and cook steaks, turning as needed to your doneness. A thicker steak will take longer than a thinner steak obviously so use the poke test to tell when done. Make a fist and feel the pad of your palm. That is how the steak should feel. Squeezed tight the pad of your palm should be firm and hard similar to well done. Loosen up a bit and that is how medium would feel and so on down to soft and squishy for rare.

3.Once steaks are cooked, remove to a dish to rest. Cover loosely with foil.
4.Heat pan to medium and add cognac away from flame. Cognac will ignite so be careful. Scrape pan bottom and stir to get brown bits from pan. Add cream and stir until hot. Add butter and mix until butter melts into sauce. Remove from heat and add liquid that has drained from resting steaks then season sauce with salt if needed.

5.On a cutting board, cut steak into slices against the grain and serve with pan sauce and crispy shallots.