How To Make Mexican-Style Steak Au Poivre | Made In Cookware

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is often less expensive than steak.

Take the steak out to bring it to room temperature.

Crush black peppercorns until they release their oils.

Pat the steak dry to ensure the peppercorns stick well.

Coat the steak with crushed peppercorns and kosher salt.

Let the seasoned steak chill while preparing the sauce.

Peel and slice shallots into small pieces.

Heat a heavy-bottomed cast iron skillet over medium-high heat for 4-5 minutes until hot.

Add grapeseed oil to the pan for a high smoke point.

Render the fat cap of the steak for 2-3 minutes to get a golden sear.

Sear the peppercorn side of the steak for 1.5 to 2 minutes until browned, then flip it over.

Add butter to the pan and baste the steak with it.

Transfer the steak to a roasting rack and place it in the oven at 325°F for about 6 minutes.

In the skillet, add shallots and sauté until softened.

Add crushed peppercorns and Chipotle to the shallots in the pan.

Pour in mescal and beef stock into the skillet.

Stir in heavy cream and let the sauce reduce by half until it coats the back of a spoon.

Remove the steak from the oven and let it rest for 4-5 minutes.

Slice the steak on a bias into quarter-inch slices for tenderness.

Plate the sauce on the bottom and place the sliced steak on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens