Steak au Poivre with Bourbon cooked in a skillet with peppers that add an unexpected surprise. A great way to fix steak when you don’t want to bother with the grill.
Is your grill covered in snow, or is it just too cold to venture outdoors to cook? Than take this opportunity to try Steak Au Poivre. For this dish, you need to cook your steaks in a skillet so that you have all the juices for the sauce. Once cooked remove the steak and make an amazing creamy sauce in the same pan with Bourbon instead of Cognac. The recipe from the NY Times, calls for bourbon, creme fraiche and Sichuan peppers. Natalie had suggested I try Sichuan peppers a year ago, but I just hadn’t gotten around to it, so I was excited to see if it really made a difference in the flavor.
My Sichuan peppercorns came in a small container and looked like regular peppercorns. I ground them up first and then sprinkled them along with salt and pepper on the steaks before cooking. I kind of forgot about them as I made the sauce, which is fantastic even if you don’t use Sichuan peppercorns. But let me tell you, they produce the strangest sensation, your mouth will be slightly tingly. I’m not sure that’s the best way to describe it, you just have to try it. It’s not spicy or hot, and with just a teaspoon, it’s not overpowering, just this hint of something unexpected.
The combination of Sichuan peppers, bourbon and creme fraiche make this our favorite way to prepare steak indoors.Print
Steak au Poivre with Bourbon
Steak au Poivre cooked in a skillet with peppers that add an unexpected surprise. A great way to fix steak when you don’t want to bother with the grill.
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Entree
- 4 6 ounces steaks, tenderloin or ribeye
- 1 tablespoon black pepper, crushed
- 1 teaspoon Sichuan pepper, crushed
- 2 tablespoons butter
- 2 large shallots, finely chopped
- 1 ½ cups beef or chicken broth
- 2 tablespoons bourbon
- ¼ cup cream fraiche
- Sprinkle salt and peppers over steak and let sit for 10 minutes.
- Heat butter in a large skillet over high heat. Add steaks and sear on each side for about 2 minutes or more depending on the thickness. You want them cooked close to your desired temperature but they will cook a little more once removed. Remove steaks to a warm plate.
- In the same pan, add 1 tablespoon butter. Add shallots and saute for 1 minute or so until brown. Add broth and bring to a brisk simmer. Add Bourbon and cointue to simmer until reduced by half 3-4 minutes. Stir in creme fraiche and cook until slightly thickened. Add steaks back to the pan, spooning sauce over steaks.