Steak au Poivre With Green Peppercorns
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 4strip sirloin steaks, boneless, with excess fat removed, about 6 ounces each
- Salt and freshly ground pepper to taste
- 1tablespoon corn or vegetable oil
- 4tablespoons finely chopped shallots
- ½cup dry red wine, like Pinot Noir
- ¼cup fresh or canned beef broth
- 1teaspoon tomato paste
- 4tablespoons dried green peppercorns
- 3tablespoons butter
- 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
499 calories; 36 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 590 milligrams sodium
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 byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
KennDough
Easy to follow instructions for an impressive ‘company’s coming’ main.
Erin
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.
OceanBeachSF
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.
Private notes are only visible to you.
Advertisement
