Steak au Poivre

This dish is believed to have started at the famed Maxim’s of Paris in the 1920’s, and then was popularized in the United States in the late 1960’s as French cooking took center stage on the restaurant scene. Done right, it is the perfect balance of decadence and elegance, enhancing the flavor of traditional steak. I began making this dish while I was in college, as I found it to be simple to execute with maximum flavor. Some versions call for Cognac, Sherry or brandy–I always prefer it with a cup of Pellegrini red wine. Serve with a baked potato and a seasonal green vegetable, and you will have a delectable meal. Enjoy!

- Richard Pellegrini

Steak au Poivre

2 New York steaks, cut 11⁄4 inch thick
11⁄2 teaspoons Kosher salt
11⁄2 tablespoons coarsely ground pepper
31⁄2 tablespoons unsalted butter
11⁄2 tablespoons olive oil
3⁄4 cup chopped shallots
1 cup beef broth
1⁄2 cup Pellegrini red wine

 Prepare the meat by sprinkling it evenly with 1 teaspoon of salt and 11⁄2 tablespoons of coarsely ground pepper. Press the seasoning into the meat so it sticks; allow to rest for 15 minutes.

Heat 1 1⁄2 tablespoons of butter and oil in a medium sauté pan over medium-high heat until the butter starts to sizzle. Place the steaks in the pan and lower the heat to medium. For a medium-rare result, sauté the steaks for 4 minutes on 1 side and 3 minutes on the other side. Remove the steaks from the heat, place in a serving dish and cover tightly with aluminum foil.

 Pour out all but 11⁄2 tablespoons of the butter/oil from the sauté pan; add the shallots and cook over a medium heat for 2 minutes. Add the beef broth and cook over high heat for about 5 minutes or until the mixture is reduced by half, making sure to scrape the brown bits from the bottom of the pan. Add the wine and cook for 2 more minutes. Take the pan off the heat and stir in the remaining 2 tablespoons of butter and 1⁄2 teaspoon of salt. Serve the steaks with the sauce on top.

Serves 2