Kitchen Boss Season 2 Episode 8 - Valentine Bistro at Home

Steak Au Poivre

 Ingredients:

• 2 10-12 ounce New York strip steaks, about 1¼ inches thick, patted dry
• 2 tablespoons mixed peppercorns, such as black, white or pink
• Coarse salt
• 2 tablespoon unsalted butter, divided
• 1 tablespoon canola oil
• 1 shallot, minced
• ½ cup homemade or low-sodium canned beef broth
• 2 tablespoons brandy
• ½ cup heavy cream
• 1 tablespoon chopped flat-leaf parsley, for garnish

Directions:

1. In a heavy-duty re-sealable plastic bag crush peppercorns with the bottom of a heavy skillet.
2. Pat the steaks dry, and coat both sides of steaks with peppercorn mixture, pressing in gently to adhere, and season with salt on all sides.
3. In a large skillet, heat butter and canola oil over medium-low heat until hot but not smoking. Add steaks and cook, turning once, for about 5 minutes per side for medium-rare. Remove steaks to a plate while finishing the sauce.
4. Place shallots in remaining steak fat, and cook over medium-low heat until softened. Add beef broth and cook, scraping up browned bits. Increase heat to medium-high and stir in brandy and boil until reduced by half. Add cream and continue to cook until sauce thickens and coats the back of a spoon. Add a tablespoon of butter and stir until melted.

To Serve:

1. Spoon sauce over steaks and garnish with parsley.