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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 (18 oz) ribe eye steaks
Sea salt
4 tbsp coarsely ground black pepper
2 tsp olive oil and butter
2 shallots, peeled and cut into thin rounds
1/2 cup cognac
2 tsp green peppercorns in brine, drained
2 small bunch chives, finely chopped
Preheat oven to 450. Over medium flame, heat an ovenproof saute pan to hold the steaks. Season both sides with salt and pepper. Add oil to pan and when it begins to shimmer, slide the steaks into the pan. Shake pan slightly to make sure the steaks are not sticking to the bottom.
Break the butter into small pieces and drop around the edges of the steaks. Allow the steaks to brown slightly, 2-3 minutes, then turn them over. Cook 2-3 minutes more. Place the pan in the oven to finish cooking, for 4-6 minutes. Allow the steaks to rest on a platter while making sauce.
Sauce: Pour off excess fat out of saute pan and add shallots and brown slightly. Add cognac and allot it to reduce to about 2 tbs liquid. Add drained peppercorns and cook for an additional minute.
Lightly season the steak with salt and return the steaks to the pan to heat briefly, coating them with pan juices. Add chopped chives and serve immediately. Serves 4
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STEAK AU POIVRE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 (18 oz) ribe eye steaks
Sea salt
4 tbsp coarsely ground black pepper
2 tsp olive oil and butter
2 shallots, peeled and cut into thin rounds
1/2 cup cognac
2 tsp green peppercorns in brine, drained
2 small bunch chives, finely chopped
Preheat oven to 450. Over medium flame, heat an ovenproof saute pan to hold the steaks. Season both sides with salt and pepper. Add oil to pan and when it begins to shimmer, slide the steaks into the pan. Shake pan slightly to make sure the steaks are not sticking to the bottom.
Break the butter into small pieces and drop around the edges of the steaks. Allow the steaks to brown slightly, 2-3 minutes, then turn them over. Cook 2-3 minutes more. Place the pan in the oven to finish cooking, for 4-6 minutes. Allow the steaks to rest on a platter while making sauce.
Sauce: Pour off excess fat out of saute pan and add shallots and brown slightly. Add cognac and allot it to reduce to about 2 tbs liquid. Add drained peppercorns and cook for an additional minute.
Lightly season the steak with salt and return the steaks to the pan to heat briefly, coating them with pan juices. Add chopped chives and serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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