Steak au Poivre

Pan-seared steak with black pepper and red wine is a simple yet elegant dish that can be prepared in just 15 minutes. This recipe offers a quick and delicious way to enjoy a juicy steak with a flavorful pan sauce. The steaks are seasoned with freshly ground black pepper or a mixture of black pepper and crushed allspice berries, adding a touch of warmth and complexity. They are then seared to perfection in a skillet and finished with a savory red wine sauce. The pan sauce, enriched with butter and shallots, complements the steak beautifully, making every bite a burst of rich flavors. This dish is perfect for a special occasion or a quick and satisfying weeknight meal.

MAKES: 4 servings

TIME: 15 minutes

INGREDIENTS:

• 4 tenderloin (filets mignons or tournedos), strip, or rib-eye steaks, 4 to 6 ounces each
• Freshly ground black pepper or a mixture of black pepper and crushed allspice berries
• 3 tablespoons butter or extra virgin olive oil
• 1 tablespoon minced shallot
• ¾ cup Zinfandel or other good red wine
• 2 sprigs fresh tarragon or ¼ teaspoon dried tarragon (plus fresh sprigs for garnish, optional)
• Salt

INSTRUTIONS:

1. Heat a large skillet over medium heat for about 3 minutes, and preheat the oven to 200°F.
2. Season the steaks liberally with freshly ground black pepper. For genuine steak au poivre, coarsely grind about 1 tablespoon of pepper and press it into the meat. You can also add crushed allspice berries to the pepper for an extra dimension of flavor.
3. Add 2 tablespoons of butter to the skillet. Once the foam subsides, increase the heat to medium-high and place the steaks in the skillet. Cook the steaks for about 3 minutes per side for medium-rare meat, adjusting the time slightly if you prefer them more cooked. It’s best to slightly undercook them as they will continue to cook in the oven.
4. Transfer the seared steaks to an ovenproof platter and place them in the preheated oven to keep warm.
5. Over medium heat, add the remaining butter to the skillet along with the minced shallot. Stir until the shallot softens, which takes about 1 minute.
6. Add the red wine and tarragon to the skillet, and increase the heat to high. Let most of the liquid bubble away, concentrating the flavors. Pour any accumulated juices from the steaks into the sauce.
7. Spoon the red wine sauce over the steaks, ensuring they are well coated. Season with salt to taste.
8. Serve the pan-seared steaks with black pepper and red wine sauce, and garnish with fresh sprigs of tarragon if desired.

VARIATIONS:

• Chopped Steak with Wine Sauce: Use freshly ground meat shaped into 4 patties. Season the patties with salt and freshly ground black pepper. Omit the exterior coating of pepper from the original recipe.

• Steak Diane: Flatten the filets to about 1 inch thick. Cook the steaks as directed, omitting the red wine and tarragon. In a separate pan, prepare the sauce by adding Dijon mustard, Worcestershire sauce, and cream or half-and-half to the minced shallot. Adjust the seasoning with salt and pepper. Add the seared steaks and any accumulated juices to the pan, cooking them to your desired level of doneness. Finish the sauce with lemon juice and serve the steaks garnished with chopped fresh chives or parsley.

• Steak Teriyaki: Use strip or rib-eye steaks instead of tenderloin. Cook the steaks as directed, omitting the black pepper. Prepare a teriyaki sauce by adding sake or slightly sweet white wine to the skillet and stirring to loosen any bits of meat. Add mirin, sugar, and soy sauce to the pan, allowing the mixture to bubble. Return the steaks to the pan and cook until the sauce thickens and becomes sticky. Adjust the cooking time for the desired level of doneness. Serve the steak teriyaki immediately.

These variations provide options to experiment with different flavors and cooking techniques while still enjoying a delicious pan-seared steak. Whether you choose to stick with the original recipe or try one of the variations, this dish is sure to satisfy your cravings for a flavorful and succulent steak.