NY strip steak au poivre with mushrooms and bourbon

NY Strip steak au poirve with mushrooms

Steak au poirve was born for romance. A classic French dish that transcends time and culture. Steak, encrusted in crushed peppercorns, seared, and served with a creamy and alcoholic sauce. On paper, it does not sound like a Disney fairytale. Yet, the tapestry these ingredients and techniques weave is like a silent promise you never need to speak of with someone.

Typically, this recipe is cooked with filet mignon. This cut of meat is too delicate and flavorless. I prefer NY Strip Steak. It is also the best cut of meat for ultra rare (black and blue) steaks. The classic recipe calls for cognac. Use it if you have it, but bourbon substitutes fabulously. The addition of cremini mushrooms is also not traditional, but their earthiness pairs with the sweet, creamy sauce and fragrant encrusted steak.

Peppercorn crusted steak

 

NY strip steak au poivre with mushrooms and bourbon

 
Ingredients (serves 1):

  • 12-14 ounce steak, at room temperature
  • 3-6 tablespoons of whole peppercorns (black and/or green)
  • 1 cup cremini mushrooms (quartered)
  • 2 cloves garlic, minced
  • 2 tablespoons bourbon
  • 3-4 tablespoons heavy cream
  • Butter
  • Olive oil

Steak au poirve with mushrooms

First prepare the mushrooms. Over high heat, quickly saute them with olive oil for 5 minutes. The blistering heat will fiercely sear the mushrooms. Do not  add salt and pepper. Set aside.

Make sure the steak is at room temperature. In a cheesecloth or in between paper towels, crush the whole peppercorns with a mallet. Do not pound them to dust. Rather, keep them somewhat cracked for the texture.

Season the steak with plenty of salt. Then cover the steak in the mix of freshly crushed peppercorns.  Have a pan hot over high heat. Add a touch of butter and olive oil. Then add the steak. Have it sear on its two main sides for about two minuts per side (for rare, medium-rare). Afterward, using tongs, hold the steak and sear the thinner 360 sides of the steak for 10-15 seconds, each side. Have the steak rest for 10-15 mins and allow for the inner juices to re-settle.

We prepare the sauce by adding butter and garlic to same pan used to sear the steak. Pour in the bourbon to deglaze the pan. Cook for 1-2 mins to cook out the harsh alcohol. Add the cream. Cook and reduce for 2 to 5 minutes. At the very end, add the mushrooms and plenty of salt and pepper.

To serve, slice the steak on a bias in 1/2 inch slices and spoon over mushroom, bourbon sauce. Enjoy!

NY Strip Steak

 

Cremini mushrooms

 

Peppercorn encrusted strip steak

 

Searing the pepper steak

 

Butter and garlic in sear pan

 

Bourbon and cream sauce

 

Sliced strip steak

NY Strip Steak au poirve with mushrooms

 

NY Strip Steak au poirve with mushrooms

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