weeknight dinner | steak au poivre

I've ordered Steak au Poivre in restaurants a dozen times and it always sounds so french and complicated.  And I assumed it was really dreadful for you.  But when I went searching for a recipe to make for Valentine's Day that was actually something you could make at home - on a weeknight - steak floated to the top. 

I love making steak in the winter because it is so simple to prepare in the oven.  It's how the restaurants do it.  I don't know when we decided that we needed to cook all of our steaks on the grill, but once you try making it in the oven you won't know why you didn't start sooner!

Finding a way to make a basic steak feel Valentine-y meant adding something romantic - in this case French. 

I decided to try my hand at Steak au Poivre.  It turns out it so remarkably simple.  And, once I eliminated the cream (didn't seem necessary) it's actually not bad for you.  The lean cut of red meat is a great source of protein, iron, zinc and B vitamins.  

Even without cream, this feels decadent - which is exactly what a Valentine dinner should feel like!  A little naughty and a lot delicious.  

Add a little cocktail (recipe coming tomorrow!) and you've really got yourself a divine evening.  

So stay in!  Cook yourself.  Save dinner reservations at that fancy restaurant for a less crowded night when you can really enjoy yourself and enjoy the company.  

4 NY Strip steaks

4 tbs crushed peppercorns

2 tbs butter

2 shallot, chopped

½ cup cognac

½ cup beef stock

3 large russet potatoes, sliced in rounds

2 tbs olive oil

2 tsp flake salt





Preheat the broiler to 500 degrees.  

Heat a cast iron skillet over high heat until the pan is smoking hot.

Pat the steaks dry and push each one into the peppercorns.              



Pop the steaks on the hot skillet.  Sear 3 minutes each side until browned.



Toss potatoes in olive oil and salt.  Spread out on a baking sheet and pop in the lowest rack in the oven for 5 minutes.  Check and flip as needed to brown them but not burn them.



Top each steak with ½ tbs butter and pop the pan into the oven.  Cook 5-8 minutes until meat thermometer reads 145 degrees.  

Remove from the oven and let rest covered on a plate with foil for 5 minutes.



Place pan on a high burner and pour in shallots – cook quickly.  Add cognac & stock and whisk.  Season with salt.  Cook to reduce by 1/2.  Plate steaks and top with sauce.