The Chew: Steak Au Poivre Recipe

The Chew: Steak Au Poivre

It’s a luxury to sit down and enjoy a decadent restaurant dish, but it’s even better when you can make it at home! Mario Batali and Michael Symon teamed up to prepare Steak Au Poivre with Duchess Potatoes. The French-inspired dish was made with flat iron steaks and by following Mario’s instructions, you can be sure it will taste just as good as it would if you paid a fortune for it at a restaurant!

To get the recipe, click next page.

The Chew: Steak Au Poivre Recipe Ingredients

• 3 tbsp crushed black peppercorns
• 3 tbsp whole green peppercorns – freeze-dried or brined
• 1/3 C whiskey
• 1/2 C creme fraiche
• kosher salt and freshly ground black pepper
• 2 flat iron steaks – 6 to 8 oz each
• 3 tbsp olive oil – divided
• 1 shallot – peeled, minced
• 1/4 C reduced beef stock (or chicken stock)
• 3 tbsp parsley – chopped

The Chew: Steak Au Poivre Recipe Directions

1. Heat a large cast iron skillet over medium-high heat
2. Season the steaks with a good amount of salt and pepper
3. Drizzle the steaks with about 1 tbsp of oil
4. Add the steaks to the skillet to sear for about 3 minutes
5. Flip the steaks, then cook for an additional minute for medium rare
6. Remove the steaks and put on a plate to rest for 8-10 minutes
7. Wipe out the skillet, then add 2 tbsp olive oil, shallot, and green peppercorns and cook for about a minute
8. Step away from the pan, then add the whiskey
9. Bring to a simmer and let the whiskey reduce for a minute
10. Add the reduced stock and bring to a simmer
11. Add the creme fraiche, then stir
12. Simmer just until thickened, then top with parsley
13. Slice the steak against the grain, then add the sauce over the steak