Steak au poivre
Steaks
This steak au poivre, served a perfect medium rare with a creamy, pepper-infused pan sauce, will always hold a place in my heart. True to my Anglican roots, I have a fondness for sherry and cream, which make up nearly half the ingredient list of a proper au poivre. To me, this is about as good as a pan sauce gets: a silky reduction of stock with a swirl of spirits and fat to soften the sting of the pepper and shallots. <br /> <br />There are a few ways I recommend playing around with this dish: try a similar approach, and substitute sautéed mushrooms for the green peppercorns and toss in a fistful of thyme leaves; or lean into the booze and use half stock and half red wine for your sauce, leaving out or reducing the cream by half. Or keep things simple and call your sauce done once the stock has reduced to a syrupy consistency, forgoing the pepper and cream. <br /> <br /><em>This recipe was developed in partnership with <a href="https://f52.co/2rpZPm8">Le Cordon Bleu</a>.</em>
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