Andrew Zimmern Cooks: Steak Au Poivre

Preheat the pan really well.

Trim the two big sirloin steaks, removing any extraneous fat and connective tissue.

Use a finger to poke down on the fat to identify inedible sinew and cut it off.

Sear the trimmed fat in the pan to render fat for cooking the steaks.

Season the steaks with kosher salt and black pepper before cooking.

Hard sear the steaks on both sides to get a nice crust.

Ensure enough surface space between the steaks in the pan.

Preheat the oven to 500 degrees Fahrenheit to ensure any liquid from the steak instantly evaporates.

Turn the steaks over and place them in the 500 degree oven for 5-6 minutes for medium-rare.

Remove the steaks from the oven and let them rest.

In the same pan, add shallots, fresh thyme, green peppercorns, a little bit of pepper, and a little bit of salt.

Add sherry and brandy to the pan after the shallots have softened.

Reduce the sherry and brandy mixture until the volume is halved, then add beef stock and bring to a boil.

Add heavy cream to the pan and sauté until the sauce reaches the right consistency.

Serve the steak either cut for guests to help themselves or sauced on one side.

Equipment Needed

Allergens