Steak au Poivre - Julia Child and Jacques Pepin

 

ü     1 thick-cut well marbled strip steak (Dr Z uses shell steak), 1 pound total weight, 1-1/2 inches thick

ü     2 Tbs whole peppercorns, black, white, green

ü     Salt

ü     1 tsp vegetable oil

ü     1 Tbs butter

Pan sauce

ü     2 Tbs minced shallots

ü     2 Tbs cognac or bourbon or red wine

ü     1/2 cup dark stock

ü     1 Tbs unsalted butter at room temperature

 

Prepare steak

1. Trim steak of surrounding fat and cartilage
2. Cut steak into two pieces
3. Crush peppercorns (Dr Z uses a blender for this)
4. Sprinkle salt on top and bottom of steaks
5. Press each side into cracked peppercorns

 

Cooking the steak

1. Heat oil and butter in a heavy sauté or frying pan over high heat
2. When pan is quite hot, lay peppercorn steaks in
3. Fry for 1-1/2 to 2 minutes until the undersides are well seared
4. Turn meat and cook on second side for about a minute
5. Press a finger to test for the slight springiness that indicates rare
6. Cook to desired doneness and remove to a warm platter

 

Making the pan sauce

1. Add shallots to pan and sauté briefly, stirring with a spoon to scrape up drippings
2. Pour cognac (or bourbon or wine) into pan; tilt edge of pan; ignite
3. After burn-off, cook for a few more minutes
4. Add flavorful dark stock

5. Bring liquid back to a boil
6. Cook 1 minute to thicken the sauce, stirring occasionally
7. Taste and adjust seasoning
8. Add the soft butter, swirling the pan until it melts and incorporates with the juices

 

Pour the blended sauce over the steaks

Sprinkle liberally with chopped parsley and garnish each plane with springs of parsley or watercress

 

Other stuff

ü     Frying pan

ü     Sharp knife