There are hundreds of versions of this French classic- here are just a couple –
Cook your steaks in a pan using the method below and using ground peppercorn as your rub. Press pepper firmly into steaks before cooking.
Simply place steaks in hot pan â€“ grilling until browned on one side â€“ 2-3 minutes. Lower heat and cover, cook 6-7 minutes for medium.
Based on one inch thick steaks â€“ adjust times accordingly. Less time for thinner steaks.
Now for the au Poivre part!
My personal favorite- I got this recipe from a French restaurant in the Poconos years ago.
2-3 Tablespoons Brandy
2 Tablespoons Worcestershire
Touch Lemon Juice
Place steaks on a warm plate and lightly cover with foil.
Deglaze the pan with the cognac scraping up any brown bits.
Now flambÃ© it – you need to pour the cognac in the pan, let it get hot, then tip the pan up slightly – away from you, and put a flame near the alcohol, with care !…wait for the flame to stop by itself, it just takes a few seconds for such a small amount to burn off. Iâ€™m a chicken, so I use those long-long matchsticks or a long candle lighter.
– Add the Worcestershire and lemon juice to the pan and mix everything together ; top the steaks with the sauce.
Does not make enough to drown the steak! Just a light drizzle.
Version 2- non- flaming
1 cup red wine (Cabernet Sauvignon or Pinot Noir)
4 to 6 Tbs. butter, sliced
With a spoon, remove any fat from the skillet.
Put the skillet back on the burner and heat to medium high.
Add the wine and cook until it’s reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon.
Whisk in the butter a slice at a time, whisking until completely melted.
Taste and adjust the seasonings (fresh ground black pepper), drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
I take no responsibility for kitchen fires. Use the other version if you are nervous about flaming.
A note about flaming â€“
The reason you flame is to burn off the alcohol. You can reduce the alcohol by Â½ and add it at the same time you add the next liquid ingredient and just let it cook away. Will not affect the flavor that much.