Oh, POIVRE…
one of the great classic steak preparations.
this guy is punched up with Sichuan peppercorn which you’ve probably noticed at this point is one of my favorite ingredients.
i whipped this up for myself on a particularly cold and quiet New Year’s Eve.
it warmed me right up and felt like the holidays were back.
SICHUAN STEAK AU POIVRE
serves 2
2 ~8oz hanger or bavette steaks
2 Tbsp vegetable oil
1 Tbsp unsalted butter
2 cloves garlic smashed
5 sprigs thyme
Kosher salt
ground black pepper
For the Au Poivre sauce:
1 Tbsp black peppercorns ground
2 Tbsp Sichuan peppercorn ground
2 cloves garlic sliced thinly
1 shallot finely diced
2 Tbsp unsalted butter
1/3 cup of cognac or brandy
1/3 cup of heavy cream
pat those steaks dry and season them generously with salt and pepper - extra pepper.
get a cast iron ripping hot and add a glug of vegetable oil.
drop your steak and get a good sear - should take 2-3 minutes.
flip and sear the other side.
lower the heat to medium and add your aromatics - the crushed garlic, thyme, and a healthy scoop of butter to the bottom/close side of the pan.
angle the pan and using a big spoon baste the steak with the butter garlic thyme. it should be sizzling as you toss the butter over the steak.
make sure not to over cook. all in this should take about 8 minutes.
pull the steak and set aside to rest.
now it’s au poivre time.
in the same pan throw in the 2 tbsp butter.
there should be crunchy steak bits that are packed with flavor.
sautée the shallots and garlic until translucent.
add your peppercorns.
then just before the garlic and shallots are overcooked hit with the brandy and scrape everything together and cook off the booze from the brandy.
you’ll be able to smell the alcohol cooking off as it comes to a simmer.
add the cream and lower the heat.
continue to stir as the sauce thickens until it coats the back of your spoon.
at this point the steak should be properly rested. slice across the grain and spoon the au poivre across the steak. you’ll want the meat to be sitting in a pool of that delicious sauce. so don’t skimp.