Oh you guys, Steak au Poivre is one of my VERY favorites. I first had it at Barbette, this fabulous french restaurant near my home. Jamie seriously had to stop me from licking my plate clean at the restaurant, so we vowed to try to make it ourselves. Ours still is not as good as the one at Barbette, but it is DAMN CLOSE. I suspect they use far more butter and wine in theirs (and maybe a hint of flour, which I do not touch). Anyway, I want you all to make this next time you crave a steak. It is easy, divine and fast. The perfect trifecta.
What you’ll need:
• A New York Strip steak (or any kind of your favorite steak — that’s just what I like)
• 2 tbsp butter
• fresh ground pepper (maybe 3-4 tbsp? Not sure — you’ll see the photo below)
• 1/3 cup red wine
• 1/3 cup beef broth
• 1 pkg of your favorite mushrooms
• 1 shallot
• a pinch or so of garlic salt
First, preheat your oven to warm. Second, melt 2 tbsp butter in a skillet. Next, you need to cover a plate in freshly cracked pepper and then place the meat in the pepper, covering both sides of the steak in it as seen above.
Place the steak in the melted butter and cook for 6 minutes on the first side, then 5 minutes on the other side. Oh! And that’s if you like it medium to medium-well like me. Otherwise you may want to cut back a minute or two. Doesn’t this smell amazing?? I wish I could make the blog scratch’n’sniff.
While the steak is cooking, start chopping your shallot and mushrooms. And maybe have a sip of wine.
Check the time, and flip the steak. The pepper side may look burnt, but it’s just a crispy crust. Do not fret.
When the steak is done on the second side, place it in the warm oven on a plate while you prepare the gravy.
Add the mushrooms and shallot to the pan with all the yummy steak fat and butter in it. Season this with garlic salt to your taste. Cook these veggies for 4-5 minutes.
Then add in the beef broth and the wine. Casually stir this mixture as the liquids boil off reducing it to a thicker mushroom sauce (that tastes like heaven).
Once the sauce is close to being done (about 5 more minutes — which means the mushrooms and shallots cooked about 10 minutes total), remove the steak from the oven.
See that delicious juice that settled on the plate? Poor that into the gravy. Yum.
I slice the steak up and then spoon the mushroom gravy on top like so. This dish is amazingly good with mashed potatoes or french fries or green beans. Or by itself.
Because Jamie and I are big on the side dishes (oh don’t worry, those recipes will come later), we only eat about 1/3 of the steak each and one lucky soul gets the leftovers. That makes this about 264 calories. If you eat the entire steak (which is not hard) with all the sauce, it would be 793 calories. Whoa.
For your internet share of the day, I’m sending you to a french fry recipe that looks amazing. I have never made successful home-made fries because I keep trying the oven and failing. It sounds like (and looks like) this woman has nailed it though. And I bet these would be phenomenal with that steak up there…