Steak Au Poivre

Yield > 4
Servings
Keys : Beef Meats French France European Mediterranean
Ingredients :
4 x New york strip or sirloin steaks,
3/4 inch thick
Salt
3 tbl Black peppercorns, coarsely
ground
1 x Olive oil for the pan
1 cup Red wine (cabernet or pinot
noir)
4 x -6 tb butter
Method :
• Heat the oven to 500 degrees F. Sprinkle the steaks with
salt on both sides, and then press the ground peppercorns into
the steak on both sides.
• Set a large cast-iron skillet over medium high heat and
add just enough olive oil to make a light film. When the oil is
very hot, add the steaks, cooking until nicely browned on one
side, about 3 minutes for 6 ounce steaks. (If the pan is small,
work in batches.) Flip the meat over and put the skillet in the
oven. For medium rare steaks, roast for 3 minutes
• for 6 ounce steaks; 4 minutes for 8 ounce steaks. Check
for doneness with the tip of a knife or by pressing with your
fingertips, keeping in mind that the steaks will cook a bit more
as they sit. Transfer the steaks to a warm plate and tent with
foil.
• With a spoon, remove any fat from the skillet. Put the
skillet back on the burner and heat to medium high. Add the
wine and cook until it's reduced to 1/4 cup, about 7 minutes,
scraping up the browned bits with a wooden spoon. Whisk in
the butter a slice at a time, whisking until completely melted.
Taste and adjust the seasonings, drizzle the sauce over the
steaks, and serve immediately with more sauce on the side.