Steak au Poivre

We have been enjoying steak au poivre, a French version of steak with peppercorns, for many years. However, in the beginning many years ago in Atlanta, my consistency of producing an outstanding sauce was spotty.

Steak au Poivre is a rib eye/shell steak, about 1 1/2" thick. A one pound tenderloin can also be used. Cracked pepper corns are pressed into the meat on both sides, then sauteed in oil and butter. Julia Child and Jacques Pépin update the dish by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. The steaks are then removed from the pan and kept warm. Shallots are sauteed for 30 seconds, cognac added and flamed to remove the alcohol. Many recipes next call for a well-flavored stock. My success using a flavored stock was limited.

After some research I made a brown veal stock/demi-glace. A demi-glace is a rich veal stock reduced to a gelatin like consistency. Once finished and cooled it can be sliced, wrapped in plastic wrap and then wrapped with aluminum foil. It can then be frozen and stored for months. According to Jacques Pepin it will keep almost 'indefinitely' without spoiling. I make a batch about every 1 1/2 years. Now my Steak au Poivre has the wonderful, elegant sauce that it so richly deserves.

The addition of a tablespoon of butter in the sauce is the last step. Spoon over the steak, sprinkle liberally with chopped parsley and serve. Bon Appetit!