Ribeye Steak au Poivre Recipe
Ribeye Steak au Poivre Recipe
Steak au poivre is a classic French steak preperation that is easy to make at home! Just take a grilling steak (we like ribeyes, but you can use New York Strips, T-Bones, Top Butts or even Flat Irons), coat it with pepper and pan sear it. Use that...
- Author
- Lake Geneva Country Meats
- Prep Time
- 20 minutes
- Servings
- 2
Ingredients
- 2 Leahy’s Angus Beef Ribeye Steaks (cut at 1″ (you can substitute any other grilling steak as well))
- 1 Shallot (diced)
- 1 cup(s) Beef Broth (or veal broth)
- 1 cup(s) Heavy Cream
- 1 Tbsp Vegetable Oil
- 1 Tbsp Cognac
- 1 Tbsp Black Pepper (fresh crushed)
- 1 Tbsp Butter
- 1 tsp Green Peppercorns (lightly crushed)
- Salt
Directions
- Season the steaks with black pepper and salt. Let sit and come to room temperature before cooking.
- Add vegetable oil to a frying pan and heat to medium high heat. Once hot, add steaks and cook for 5 minutes per side. Once done cooking, remove from heat and set aside. Cover with foil to keep warm.
- Drain the oil from the frying pan, place back over medium high heat, and add butter. Once butter is melted, add the shallots and cook for about two minutes until they are soft. Once soft, stir in the cognac, and beef broth. Cook until reduced by half. Once reduced, add the heavy cream and green peppercorns. Cook until sauce is thickened to your preference.
- Serve steaks with sauce and your favorite vegetables. Enjoy!