Steak Au Poivre Vert

 

Steak frites - a perfect combination

Tonight Matt made a green peppercorn cream sauce for our steaks that was to DIE for.  I was impressed. If you haven't had them before, green peppercorns are underripe peppercorns that are typically packed in brine or vinegar.  They have a much milder, fresher flavor than their black counterpart.  They are soft and can be eaten whole. We bought a couple of jars of green peppercorns (in brine) during our last trip to France just for this dish. I occasionally can find the dried green peppercorns in the stores, but rarely come across them packed in brine. Certain recipes say you can substitute capers, but I say use the real thing.  It will be well worth it.

Steak Au Poivre Vert 

1 3/4 cups beef stock or canned beef broth

3 tbsp butter
4  6- to 8-oz steaks (preferably filet mignon)

1/4 cup chopped shallots
3 tbsp Cognac or brandy
1 1/2 cups whipping cream
3 tbsp green peppercorns in brine (drained & rinsed)

Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).

Add chopped shallots to same skillet and sauté 2 minutes. Add Cognac and deglaze pan (scrape brown bits from bottom of pan.) Add reduced beef stock, whipping cream, and green peppercorns. Boil until mixture thickens to sauce consistency, about 10-15 minutes. Season with pepper to taste.  If too salty, add more cream.  If not salty enough, reduce further. Spoon sauce over steaks and serve. Serves 4.