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Classic Steak Au Poivre
A not so classic steak au poivre: prepared my style with crushed black peppercorns, balsamic vinegar and worcester sauce... Delicious!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 610 kcal
Ingredients
- 2 steaks
- 1 tbsp unsalted butter
- 2 tbsp balsamic vinegar
- 1 tsp worcester sauce
- 2 tbsp black peppercorns
- olive oil
- salt
Instructions
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Crush the black peppercorns until coarse using a meat mallet, the bottom of a cup or the blade of a large chef's knife. Then rub the steaks with the crushed black peppercorns on all sides and let them rest at room temperature for 30 minutes.
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Add a splash of olive oil to a non-stick pan and place it over medium-high heat until hot. Then add the pepper steaks. Season with a little pinch of salt.
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Sear the steaks on all sides and cook for as long as necessary depending on how you like your steak cooked on the inside. I like mine rare to medium-rare. Turn the heat lower if necessary.
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Once the steaks are cooked, remove them from the hot pan and transfer them to a clean plate. Cover with a piece of tinfoil and put the steaks aside to rest for now. Add the butter to the hot pan (don't get rid of those lovely brown bits, flavorful steak juices and any crushed peppercorn pieces!) and let it melt over medium-high heat.
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Stir regularly. Then pour in the balsamic vinegar and the worcester sauce.
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Add an extra 2 tablespoons of water to the sauce as well. Stir and let the sauce mixture simmer gently.
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Turn the heat high now in the end and let the balsamic sauce reduce by half. Check the seasoning of the sauce and add extra pepper or salt to taste if necessary. In the meantime put the cooked steaks onto clean plates. Drizzle with the balsamic sauce and serve immediately.