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Steak Au Poivre W/ Basil Butter #dinnerfortwo

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“Original steak recipe from Martha Stewart Living. I served this with Baked Herb Sweet Potato Fries :)”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For Basil Butter: In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 teaspoons kosher salt and mash with a spoon until well combined.
  2. Use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. The butter will keep in the refrigerator for up to two weeks or in the freezer for a month. (yields about 1/2 cup).
  3. For Steaks: Preheat oven to 400°F Crush peppercorns and coriander with a mortar and pestle, or in a large Ziploc baggie with a rolling pin. Spread onto a large dish or a baking sheet.
  4. Season steaks with salt, and coat both sides with ground peppercorn mixture and pat into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.
  5. Remove steaks from skillet, tent with foil and let rest for 10 minutes, reserving juices. Meanwhile, wipe out skillet. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in reserved steak juices and plain butter.
  6. To serve: Place steaks on serving dishes, pouring a bit of the pan sauce over each steak.Slice basil butter into 1/4-inch-thick coins and top each steak with 2.
  7. Serve with Baked Herb Sweet Potato Fries.
  8. Enjoy!

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