Mean Chef's Steak Au Poivre

"I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)"
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Sandi From CA photo by Sandi From CA
photo by Ms B. photo by Ms B.
photo by ncmysteryshopper photo by ncmysteryshopper
photo by Ms B. photo by Ms B.
Ready In:
25mins
Ingredients:
6
Serves:
4
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ingredients

  • 4 (6 -8 ounce) New York strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry
  • salt
  • 3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
  • olive oil, for the pan
  • 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
  • 4 -6 tablespoons butter, sliced
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directions

  • Heat the oven to 500°F.
  • Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks 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 minute.
  • (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. REMOVE PAN FROM THE HEAT.
  • 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.
  • Variations: add shallots to the pan sauce, finish with chopped parsley.
  • substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
  • substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

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Reviews

  1. I cook a mean steak but Meanie's is meaner!!!! This steak was perfect in every way.The instructions are step by step and very easy to follow. I started off with a special aged Rib steaks (3/4" thick, 6 oz) from my favorite butcher. I used a mixture of several colored pepper corns coarsely ground.Seared it 31/2 minutes each side with the butter and sauted small button mushrooms along side, when I foil tented the steaks I put the mushrooms in with each one. Used cognac and dark gelled consumme. Served with Ovenstone fries, new parsleid, steamed carrots and bundles of lightly steamd local asparagus tied with a strands of chives. Put the sauce in small serving cups (eggcups) and we dipped our fries in it and drizzled it over the veggies. This meal was fit for a king Thanks Mean Chef - perfect steak
     
  2. Dinner was fabulous tonight. I used NY strip & ribeye. Before adding the wine, which I used merlot, I added the butter to the pan first and I sautéd some sliced mushrooms and onion then I added the wine. Yummy for our tummy.
     
  3. Mean, another winner. This is very simple to prepare. Your directions are very detailed. The only problem I had was the steaks were undercooked for our tastes but it could be my oven not your recipe. I used the NY Strip and a peppercorn medeley. I had to use a Rose for the wine since it was all I had, but it turned out fabulous anyway. Thanks for posting this recipe!
     
  4. This is definitely a steak lover's dinner. A few common sense pointers: if you use a thicker cut of meat, you'll have to roast longer. I used a ribeye cut and to roast close to 8 minutes. Also, if you eat mostly vegetarian during the week and are looking to indulge in a meaty meal . . . this is not the way to do it, as it is most certainly a meal for hardcore carnivores. <br/><br/>That being said: Yum!
     
  5. This was very tasty. We had it for Valentine's dinner. Thanks for posting.
     
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