Cooking, Side Dishes

Steak au Poivre

by Hayden Hoyt

4 1-inch thick New-York steaks
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/3 cup shallots chopped
1/4 cup butter cut in 2 pieces
3/4 cup heavy cream

Season both sides of each steak with the salt and pepper.
Heat the oil in a large heavy skillet over high heat.
Sauté the steaks, 2 at a time, for 3-4 minutes on each side.
Transfer the steaks to a Pyrex or heatproof dish and keep them warm in a 175 degree oven.
Pour any leftover liquid from the skillet and lower the heat to medium.
Add the shallots and 1 piece of butter.
Sauté for 5 minutes, until cooked.
Stir in cream and the other piece of butter.
Heat through, stirring constantly.
Serve over steaks immediately.

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