Grass-fed Steak Au Poivre Recipe

Servings: 1
Prep Time: 5 minutes
Cook Time: 20 minutes

A modern twist on a traditional French dish made with New Zealand grass-fed beef topped with a creamy pepper sauce. This recipe combines stock, aromatics and smaller amounts of butter and cream to create a lighter, but flavor packed, version.

Tip: Scroll down to watch the recipe video

Ingredients:

For the Steak:

1 New Zealand grass-fed ribeye steak, about 1-inch thick (Tip: look for the Taste Pure Nature Logo)
1/2 teaspoon salt
1 tablespoon olive oil
1 clove garlic, smashed
2 sprigs rosemary

For the Pepper Sauce:

1/2 shallot, finely diced
1 teaspoon black peppercorns, crushed
2 tablespoons cognac (or bourbon)
1/3 cup beef stock
2 tablespoons heavy cream
1 tablespoon butter

To Serve:

Arugula
Green apple slices
Walnuts

Directions:

For the Steak:

1. Place the steak onto a plate and sprinkle salt over both sides. Let rest at room temperature.
2. Heat a medium-sized cast iron pan over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat well.
3. Carefully place steak into the pan. Let cook for 30 seconds on each side, including both edges, until all sides are browned evenly.
4. Reduce heat to medium and add garlic and rosemary. Stir a few times to release the fragrance, then flip the steak onto the herbs. Keep cooking, flipping occasionally, for an additional 1 minute or so, for medium-rare. Cook the steak for another minute for medium.
5. Transfer steak to serving plate. Let the steak rest while you make the sauce.

For the Pepper Sauce:

6. Crush whole black peppercorns in a small bowl.
7. Return pan to the stovetop over medium-low heat. If the pan has too much oil, wipe with paper towels until there’s about 1 tablespoon left in the pan.
8. Add shallots and cook until softened, about 2 minutes. Add black peppercorns and toast until fragrant, about 30 seconds.
9. If using a gas stove, turn off the heat and carefully add cognac.
10. Turn heat back on. Boil cognac until the raw alcohol smell is gone, about 1 to 2 minutes.
11. Pour in the beef stock and heavy cream. Simmer until the sauce thickens, enough to coat the back of a spoon, about 5 minutes. Add butter and stir briskly to incorporate.