Classic Steaks au Poivre
"Making a pan sauce is a simple process that produces immense flavor in just minutes. In this recipe, the steaks are removed from the pan and then the pan is deglazed using brandy. The cook stirs with a wooden spoon to scrape up the tasty browned bits from the pan bottom; demi-glace and beef stock also add depth of flavor. Before long, the liquid reduces to a delicious sauce. At the last minute, butter is whisked in to thicken and enrich the sauce.Steaks au poivre are traditionally served with French Fries (see related recipe at right)...."
INGREDIENTS
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2 tsp. coarsely ground pepper
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2 New York steaks, each 10 to 12 oz.
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Salt, to taste
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2 Tbs. olive oil
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2 Tbs. minced shallot
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1/4 cup brandy
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1 Tbs. veal or beef demi-glace
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1 cup low-sodium beef stock
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4 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces
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