Ingredients

Sauce Ingredients

• 4 Tablespoons unsalted butter
• 1 medium shallot, minced
• 1 cup low-sodium beef broth
• ¾ cup low-sodium chicken broth
• ¼ cup heavy cream
• ¼ cup brandy
• ¼ cup crème fraîche
• 1 Tablespoon brandy (note: appears twice—see note below)
• 1 teaspoon lemon juice or 1 teaspoon champagne vinegar
• Table salt, to taste

Steaks

• 1 New York Strip steak
• Salt and freshly ground black pepper, to taste

Instructions

Make the Sauce Base

Heat 1 Tablespoon of butter in a cast iron skillet over medium heat. When the foaming subsides, add the minced shallot and cook, stirring occasionally, until softened—about 2 minutes.

Add the beef and chicken broths. Increase the heat to high and boil until the liquid is reduced to about ½ cup, approximately 8 minutes.

Set the reduced broth mixture aside. Rinse and wipe out the skillet.

Prepare the Steaks

While the sauce base reduces, season both sides of the steaks generously with salt.

Rub 1 teaspoon of crushed peppercorns onto one side of each steak, pressing with your fingers to help the pepper adhere.

Sear the Steaks

Place the now-empty skillet over medium heat until hot—about 4 minutes.

Lay the steaks unpeppered-side down into the hot skillet. Increase the heat to medium-high and press the steaks firmly into the pan.

Flip the steaks using tongs, then baste with butter and continue flipping every 30 seconds until cooked to your desired temperature.

Transfer the steaks to a large plate and allow them to rest while you finish the sauce.

Finish the Sauce

Pour the reduced broth, heavy cream, and ¼ cup brandy into the now-empty skillet. Increase heat to high and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen browned bits.

Simmer until the sauce is a deep golden brown and thick enough to heavily coat the back of a metal spoon—about 5 minutes.

Remove from heat. Whisk in the remaining 3 Tablespoons butter, the remaining 1 Tablespoon brandy, lemon juice or vinegar, and any accumulated steak juices. Stir in the crème fraîche until smooth.

Serve

Slice the rested steaks and top with the au Poivre sauce. Serve immediately.