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Steak au Poivre

2 Finely Aged/Cut Steaks of your choice (Traditionally Filet, but I used NY Strip)
2 Shallots (minced)
2T Fresh Whole Peppercorns
A good swirl of Red Wine/Brandy/Cognac
1T Grey Poupon
Sea Salt
Freshly gound pepper
Heavy Cream
Splash of Buttermilk

Liberally salt the steak on either side and let it sit in a colander to drain. Heat up a pan until its near smoking point. Pour in a swirl of canola oil and a pat of butter (depending on how bad you feel like being. I opted out on the butter this time) and let it sizzle. Pat the steaks dry, grind some fresh pepper onto both sides and gently slide it into the pan. DO NOT TOUCH THE STEAK. Let it cook on the first side for about 2 minutes, flip and leave it alone for another 2 minutes so it can get a nice lovely crusty sear on it. While the steaks are cooking, put the whole peppercorns in a bag and beat it until the peppercorns crack. I used my trusty ol meat tenderizer (just kidding, I used Sam’s high end ice cream scoop since I can’t find our tenderizer… that didn’t work too well so I got out the rolling pin and smacked it). Finish the steaks it in the broiler under 500 degrees until the perfect doneness.

While the steak is finishing in the broiler, saute the shallots in the rendered fat/pan goodies. When the shallots have sweated and are on the verge of carmelizing, add in the mustard and stir it around until it bubbles. Then pour in your alcoholic weakness of choice (I used red wine since I was too lazy to bum a few ounces of brandy from my friends) and deglaze the pan. Pour in the beaten peppercorns and finish the pan sauce off with a splash of buttermilk and cream to make it tangy. Plate the steak and serve it with the sauce on the side.

Notes: Usually Steak au Poivre is served w/ the sauce draped on it. Since I put all sorts of unhealthy stuff in the sauce such as heavy cream and rendered beef fat, I left it on the side so we could use it sparingly. Also, some recipes call for the crushed peppercorns to be pressed into the steaks prior to cooking but the last time I did that, I ended up with some funky tasting meat that tasted of burnt peppercorns. What a shame. I prefer to do a good sear on my steak with a light grinding of pepper and induce the peppercorn overload in the sauce.