Steak au Poivre With Green Peppercorns
Published August 13, 1991
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 strip sirloin steaks, boneless, with excess fat removed, about 6 ounces each
Salt and freshly ground pepper to taste
1 tablespoon corn or vegetable oil
4 tablespoons finely chopped shallots
½ cup dry red wine, like Pinot Noir
¼ cup fresh or canned beef broth
1 teaspoon tomato paste
4 tablespoons dried green peppercorns
3 tablespoons butter
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
4 grams carbs; 156 milligrams cholesterol; 510 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 37 grams fat; 1 gram fiber; 593 milligrams sodium; 35 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Sprinkle the steaks with salt and pepper.
- Step 2
Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
- Step 3
Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
- Step 4
Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
- Step 5
Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley
Private Notes
Comments
Easy to follow instructions for an impressive ‘company’s coming’ main.
I found this to be too peppery and harsh tasting, maybe because I crushed the peppercorns. Next time I would use a smaller amount off green pepper corns and/or add some cream to smooth out the taste.
This preparation was easy and delicious. The consistency of the pan sauce was perfect. I whisked about a 1/2 tsp of dijon mustard into the sauce at the end for a bit more sharpness/ brightness. Served with roasted broccoli and sautéed radishes. Wonderful.