Kids & Family
Queens Eats: Steak au Poivre
Try this steak with a delicious peppercorn sauce, which was served at the author's wedding.
This article was written by Erin Walsh.
Exactly one year, one week ago Saturday, I married my husband, who, for the sake of full disclosure, happens to be the editor of this site.
We were married in my hometown of Pittsburgh during a ceremony at St. Bonaventure Parish that was followed by an unforgettable reception at the Pittsburgh Center for the Arts.
Although the weather was unseasonably steamy for Memorial Day, with temps reaching 90 degrees under the outdoor tent decorated with Japanese hanging lanterns overlooking Fifth Avenue, the wedding was perfect, from the jazz singer and the location to the guests.
Oh, and the food. Of course, I need to mention the food, which was delicious. Catering was done by Rania’s from Mt. Lebanon, Pa., and we served a chicken wrapped in prosciutto stuffed with goat cheese and figs, a vegetarian Mediterranean sampler and a filet mignon au poivre.
I ordered the chicken, which was a bit too hearty for such a hot day, although Rania is known for her steak. I didn’t order this, not wanting to splash peppercorn sauce on my dress, but decided to try to replicate a passable approximation for Queens Eats. I made it with sides of roasted red potatoes and creamed spinach.
Bon Appetit.
T-Bone Steak with Peppercorn Sauce (Source: The Book of Steak)
Note: Any type of steak will work for this recipe Reduce ingredients proportionally if you want to make less.
Ingredients
4 T-Bone Steaks, 12 oz. each
1 teaspoon salt
2 tablespoons olive oil
Peppercorn Sauce
1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, crushed
½ cup brandy
1 cup heavy cream (Note: I used half and half to reduce the fat)
1 tablespoon Dijon mustard
1 teaspoon salt
1 tablespoon mixed cracked peppercorns
Directions
1. To make the peppercorn sauce, heat a saucepan over medium-low heat, add the oil and butter, then add the shallots and garlic and sauté for 5-10 minutes or until translucent. Add the brandy and flambé. Add the cream and cook until reduced by half, then add the mustard, salt and cracked peppercorns. Set aside and keep warm.
2. Season the steaks with salt and pepper and rub with olive oil.
3. Preheat a ridged grill pan over high heat and cook the steaks for five minutes on each side for medium-rare, or until cooked to your liking. Set aside to rest for five minutes before serving with the peppercorn sauce.
Exactly one year, one week ago Saturday, I married my husband, who, for the sake of full disclosure, happens to be the editor of this site.
We were married in my hometown of Pittsburgh during a ceremony at St. Bonaventure Parish that was followed by an unforgettable reception at the Pittsburgh Center for the Arts.
Although the weather was unseasonably steamy for Memorial Day, with temps reaching 90 degrees under the outdoor tent decorated with Japanese hanging lanterns overlooking Fifth Avenue, the wedding was perfect, from the jazz singer and the location to the guests.
Oh, and the food. Of course, I need to mention the food, which was delicious. Catering was done by Rania’s from Mt. Lebanon, Pa., and we served a chicken wrapped in prosciutto stuffed with goat cheese and figs, a vegetarian Mediterranean sampler and a filet mignon au poivre.
I ordered the chicken, which was a bit too hearty for such a hot day, although Rania is known for her steak. I didn’t order this, not wanting to splash peppercorn sauce on my dress, but decided to try to replicate a passable approximation for Queens Eats. I made it with sides of roasted red potatoes and creamed spinach.
Bon Appetit.
T-Bone Steak with Peppercorn Sauce (Source: The Book of Steak)
Note: Any type of steak will work for this recipe Reduce ingredients proportionally if you want to make less.
Ingredients
4 T-Bone Steaks, 12 oz. each
1 teaspoon salt
2 tablespoons olive oil
Peppercorn Sauce
1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, crushed
½ cup brandy
1 cup heavy cream (Note: I used half and half to reduce the fat)
1 tablespoon Dijon mustard
1 teaspoon salt
1 tablespoon mixed cracked peppercorns
Directions
1. To make the peppercorn sauce, heat a saucepan over medium-low heat, add the oil and butter, then add the shallots and garlic and sauté for 5-10 minutes or until translucent. Add the brandy and flambé. Add the cream and cook until reduced by half, then add the mustard, salt and cracked peppercorns. Set aside and keep warm.
2. Season the steaks with salt and pepper and rub with olive oil.
3. Preheat a ridged grill pan over high heat and cook the steaks for five minutes on each side for medium-rare, or until cooked to your liking. Set aside to rest for five minutes before serving with the peppercorn sauce.
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